Chipotle Steak Tacos with Fennel Beet Slaw

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Chipotle Steak Tacos with Fennel Beet Slaw - Colleen's Kitchen

I admit it: when it comes to food I love to play with color, texture, and somewhat unusual flavor combinations. Sometimes my ideas work out, sometimes they don’t. These Chipotle Steak Tacos with Fennel Beet Slaw are a perfect example of a crazy idea gone right.

The steak is easy, I simply slice pieces of lean top sirloin steak into thin strips and then marinate them in a simple mixture of chipotle peppers with adobo sauce and sweet orange juice. I like to marinate them overnight for maximum flavor. Then a quick grill and the steak is ready for primetime.

Chipotle Steak Tacos with Fennel Beet Slaw - Colleen's Kitchen

The sweet beets and crunchy fennel create a crunchy, delicious dish with the spicy chipotle marinated steak.

The finishing touch is the slaw that I slather on the tacos. I thinly sliced some crunchy fennel which adds a delicious, lightly licorice flavor to the dish. I then peeled and julienned fresh, raw beets.

I know you’re asking, “You can eat raw beets?” Yes! They are delicious shredded in a salad or cut into thin sticks and thrown in a slaw like this.

Beets are naturally sweet and high in sugar and they balance the licorice flavor of the fennel perfectly. I then toss the fennel and beets with some sweet shredded carrots, peppery cilantro and a dressing of orange juice, honey and olive oil to create a sweet, crunchy slaw that is perfect with the spicy chipotle marinated steak.

Wrap the two in a corn tortilla and you have a pretty, perfectly delicious meal.

Chipotle Steak Tacos with Fennel Beet Slaw
 
Author: 
Nutrition Information
  • Serves: 4
  • Serving size: 2 tacos per person
  • Calories: 402.8
  • Fat: 13.3
  • Saturated fat: 3.6
  • Polyunsaturated fat: 1.9
  • Carbohydrates: 41.2
  • Sugar: 11.2
  • Sodium: 407.2
  • Fiber: 7.0
  • Protein: 31.1
  • Cholesterol: 75.7
Recipe type: Entree
Cuisine: Beef
Tender steak is marinated in spicy chipotle peppers and served on a bed of crunchy, sweet fennel beet slaw in these Chipotle Steak Tacos with Fennel Beet Slaw
Ingredients
  • 1 lb. top sirloin steak, sliced into thin strips
  • 2 chipotle peppers, minced, + 1 tbsp adobo sauce
  • juice of 2 oranges (divided)
  • ½ tsp coarse sea salt (divided)
  • 2 fresh, raw beets, about 2" in diameter, peeled and cut into thin sticks
  • 1 bulb fennel, trimmed, sliced thinly across the width then coarsely chopped
  • ½ cup shredded carrots
  • ¼ cup chopped fresh cilantro
  • 1 tbsp olive oil
  • 1 tbsp honey
  • 1 tbsp black sesame seeds (aka nigella)
  • 8 corn tortillas, wrapped in foil and warmed in a 400F oven for about 8 minutes.
Instructions
  1. Whisk together the chipotle peppers, adobo sauce, juice of 1½ oranges, and ¼ tsp of the coarse sea salt.
  2. Cover the steak strips with the marinade and refrigerate for at least 1 hour and up to overnight.
  3. Grill the steak strips on a propane grill or indoor grilling pan over medium-high heat for about 1 minute on each side. Set aside.
  4. In a large salad bowl, toss the beets, fennel, carrots and cilantro.
  5. Whisk together the juice of the remaining ½ orange, olive oil, honey, and remaining ¼ tsp of coarse sea salt. Toss with the beet and fennel mixture.
  6. Sprinkle the black sesame seeds over the slaw and gently stir to combine.
  7. Serve by layering the slaw in the center of the tortilla, topping with a couple of pieces of steak, and folding the ends of the tortilla around the filling.

 

Domaine Pouillon Rosé 2013

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Domaine Pouillon Rose

If you’re doing a tour of wineries in the Columbia Gorge and you haven’t stopped by Domaine Pouillon yet, you absolutely must. Family owned and operated by Alexis and Juliet Pouillon, this independent winery on the Washington side of the Columbia river has made an art out of crafting French Rhône style wines in the Pacific Northwest.

The tasting room is off of a winding road near Lyle, Washington, overlooking forests on one side and bordered by vineyards on the other. True to form, it is dressed in simple French style: homey, bright and welcoming. You will often see Alexis toiling in the grapes, his son toddling behind him, and a dog on watchful alert nearby.

I took the time to stop by Domaine Pouillon over Memorial Day weekend on a friend’s recommendation and I wasn’t disappointed. I wound up taking a bottle of their Rosé and Black Dot home with me. A blend of Grenache, Syrah and Mourvedre, the Rosé is very reminiscent of all the wonderful rosés I’ve had from the south of France.

Domaine Pouillon Rose - Colleen's Kitchen

Try the Domaine Pouillon Rose with my Grilled Scallops with Sriracha Slaw for a delicious and flavorful summer meal.

The grapes for the Rosé are sourced from vineyards in Washington’s Horse Heaven Hills AVA which is renowned for its big, bold red wines. Situated in south central Washington state along the Columbia River, the grapes benefit from strong winds up the Columbia Gorge.

The Domaine Pouillon Rosé is aged in neutral French oak barrels giving it a clean, crisp taste. Dry and bright with notes of berries and watermelon, it is the perfect summer wine.

For all of these reasons, I love the Domaine Pouillon Rosé with my Grilled Scallops with Sriracha Slaw. The sweet pineapple and dried cherries in the slaw enhanced the berries in the wine, while the crispness of the wine was a perfect foil for the spicy sriracha.

Why wouldn’t you try this wine?

Get the recipe for Grilled Scallops with Sriracha Slaw here.

Buy a bottle of the Domaine Pouillon Rosé 2013 here.

As with any part of a healthy lifestyle, always enjoy alcohol responsibly and in moderation.

Grilled Scallops with Sriracha Slaw

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Grilled Scallops with Sriracha Slaw

You would think that in this heat wave we’re having in Portland that I would be seeking out cold chilled foods. Instead, I’ve found myself drawn to spicy foods that are easily prepared on the grill in the backyard, out of the heat of my little kitchen.

Grilled Scallops with Sriracha Slaw

Jumbo scallops are marinated in lime juice, olive oil and garlic then threaded on skewers with slices of lime and grilled to tender perfection.

Last week I brought you my delicious Chargrilled Chipotle Salmon and  Corn Salad, this week it’s a super easy and spicy Grilled Scallops with Sriracha Slaw. I start by marinating the scallops in a simple mixture of olive oil, lime juice, garlic, salt and pepper. I want to infuse the scallops with a bit of flavor but not overwhelm the tender meat.

Grilled Scallops with Sriracha Slaw

A convenient store-bought slaw mix is sweetened with dried cherries and pineapple then livened up with a spicy sriracha dressing.

I like to use jumbo scallops for this recipe because they are perfectly sized for threading on skewers. Alternate them with thin slices of lime for an extra hint of flavor, and make sure to use 2 skewers to keep the scallops stable for even grilling.

Grilled Scallops with Sriracha Slaw

When you can beat the heat with a dish this yummy and easy, why wouldn’t you?

The heat of the dish then comes from the slaw. To keep the recipe easy, I simply use a packaged mix of shredded cabbage and carrots from the produce section of the store. I always like to balance spicy with either sweet or sour, so I add sweet dried cherries and canned pineapple tidbits to the mix before tossing it with a simple dressing of sriracha, Greek yogurt, and salt. Add in some freshly chopped cilantro and black sesame seeds (aka nigella) for an additional pop of flavor, texture and color.

And the bonus? This entire recipe is under 300 calories leaving plenty of room for a side of warm, crusty bread or a scrumptious summer dessert afterwards.

What are you cooking in this summer heat?

 

Grilled Scallops with Sriracha Slaw
 
Author: 
Nutrition Information
  • Serves: 4
  • Calories: 282.2
  • Fat: 5.7
  • Saturated fat: 0.7
  • Polyunsaturated fat: 0.9
  • Carbohydrates: 33.8
  • Sugar: 19.1
  • Sodium: 321.7
  • Fiber: 3.9
  • Protein: 22.8
  • Cholesterol: 0.0
Recipe type: Entree
Cuisine: Seafood
Jumbo scallops are grilled and served over an easy spicy-sweet slaw with dried cherries and pineapple in a spicy sriracha dressing recipe.
Ingredients
  • 1 14 oz. bag of classic coleslaw mix (shredded cabbage and carrots)
  • ½ cup coarsely chopped dried cherries
  • 1 cup canned pineapple tidbits, drained of juice
  • ½ cup plain, nonfat Greek yogurt
  • 1 tbsp + 1 tsp sriracha hot sauce
  • ½ tsp coarse sea salt (divided)
  • 1 lb. jumbo sea scallops
  • 1 tbsp olive oil
  • juice of 2 limes
  • 3 cloves garlic, minced or pressed
  • dash of freshly ground black pepper
  • ¼ cup chopped fresh cilantro
  • 1 tbsp black sesame seeds
Instructions
  1. In a large salad bowl, combine the coleslaw mix with the cherries and pineapple.
  2. Whisk together the yogurt, sriracha, and ¼ tsp of the salt in a small bowl. Pour it over the coleslaw mix and toss well to combine. Cover and refrigerate for 1 hour.
  3. In a small bowl, whisk together the olive oil, lime juice, garlic, ¼ tsp of the salt, and pepper.
  4. Place the scallops in a resealable bag and pour the mixture over them. Seal and refrigerate for 20 minutes.
  5. Remove the scallops and thread onto skewers, alternating with thin slices of lime.
  6. Preheat your grill then reduce the flames to low and lightly oil the grate. Grill the skewers with the hood closed for about 1½ minutes on each side or until the scallops are cooked through. Remove from the grill and set aside.
  7. Give the coleslaw a good toss then stir in the cilantro and black sesame seeds.
  8. Serve a helping of the slaw topped with skewers of the grilled scallops.
Notes
1. If using bamboo skewers, always soak them in cold water for at least 20 minutes before threading the scallops on them and placing them on the grill.
2. The scallops can also easily be grilled on an indoor, cast-iron grill pan. Simply heat the grill pan on medium-high and lightly spray with olive oil. Cook the scallops for about 1½-2 minutes on each side or until cooked through.

 

Eola Hills Pinot Gris 2013

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Eola Hills Pinot Gris 2013

I find that pairing wines with food is all about complementing the flavors between the two, not necessarily mimicking.

Take my Chargrilled Chipotle Salmon and Corn Salad, for example. It has a bit of heat from the spicy chipotle pepper, a smokiness from the grilled veggies and a bit of cumin in the dressing, and also a hint of sweetness from the fresh corn and tender salmon. For this dish, I wanted a wine that is crisp with a hint of citrus notes to play against all of these flavors while also bringing out the bit of lime juice used in the salad.

Eola Hills Pinot Gris 2013 - Colleen's Kitchen

The Eola Hills Pinot Gris 2013 is delicious with my Chargrilled Chipotle Salmon and Corn Salad

Luckily, the Eola Hills Pinot Gris 2013 fit that description perfectly. Aged in stainless steel tanks, the wine is crisp and light. Notes of lemon and lime are balanced by herbs, apples and a slight grassy quality. The lively brightness of the wine both complements and allows the sweet and spicy flavors of the salad to shine through.

Eola Hills Pinot Gris 2013 - Colleen's Kitchen

Eola Hills recently refreshed their brand with a new label design

Eola Hills Winery was founded in the 1980′s by Tom Huggins, who is still the general manager today. Located in Oregon’s Willamette Valley, the vineyards are ideally situated in a natural weather shadow of the Coast Range, which protects the grapes from weather extremes. In the warm summer months, though, sea air is drawn down the gorge providing optimal cooling for the ripening grapes.

Best of all, their classic Pinot Gris is very affordable at about $13 a bottle. So why not try a bottle or two this summer?

Get the recipe for Chargrilled Chipotle Salmon and Corn Salad here.

Buy a bottle of the Eola Hills Pinot Gris 2013 here.

As with any part of a healthy lifestyle, always enjoy alcohol responsibly and in moderation.

Chargrilled Chipotle Salmon and Corn Salad

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Chargrilled Chipotle Salmon and Corn Salad #recipe - Colleen's Kitchen

When it is a hot and scorching day outside, I love to cook on the grill. The clean up is easy, I keep the house cool, and I get to grill under the shade of my apple and pear trees while sipping a glass of wine.

Chargrilled Chipotle Salmon and Corn Salad #recipe - Colleen's Kitchen

Salmon, corn and a poblano pepper are cooked on the grill until they are lightly charred.

Salmon and corn are in season now so I’ve been playing with these a lot on my grill. For this recipe, I like to marinate the salmon in a simple, spicy chipotle sauce and then place it on the grill with some corn and a poblano pepper. I cook them until they get a nice char on the outside.

Chargrilled Chipotle Salmon and Corn Salad #recipe - Colleen's Kitchen

The finished product is as pretty as it is delicious!

This salad is meant to be served slightly warm. I let the salmon, corn and pepper sit for about 10 minutes to let it cool a bit before tossing it up with some cherry tomatoes, cilantro, and a light dressing. The result is a delicious entree salad that is hearty enough to fill you up yet light enough for the warmest of summer days.

 

 

Chargrilled Chipotle Salmon and Corn Salad
 
Author: 
Nutrition Information
  • Serves: 2
  • Calories: 342.9
  • Fat: 12.9
  • Saturated fat: 1.9
  • Polyunsaturated fat: 3.1
  • Carbohydrates: 33.5
  • Sugar: 5.5
  • Sodium: 390.8
  • Fiber: 4.6
  • Protein: 27.2
  • Cholesterol: 57.0
Recipe type: Salad
Cuisine: Seafood
Chargrilling sweet corn and tender salmon marinated in a spicy chipotle sauce brings out a delicious smoky flavor in this lean yet scrumptious summer salad.
Ingredients
  • 1 chipotle pepper + 1 tsp adobo sauce
  • juice of 2 limes (divided)
  • pinch of salt
  • ½ lb. raw, wild-caught salmon filet
  • 1 whole, raw poblano pepper
  • 3 medium, raw ears of sweet corn, husked
  • 1 cup halved cherry tomatoes
  • ½ cup loosely packed chopped fresh cilantro
  • 1 tbsp extra virgin olive oil
  • ½ tsp ground cumin
  • ½ tsp ground coriander
Instructions
  1. Mince up the pepper and add it plus the adobo sauce to a shallow dish.
  2. Add the juice of 1 of the limes and a pinch of salt to the chipotle and whisk until well combined.
  3. Place the salmon filet in the marinade, meat side down and skin side up. Cover and refrigerate for at least 20 minutes.
  4. Preheat propane grill to 600F then reduce flames to low and lightly oil the grate.
  5. Place the poblano pepper, corn, and the marinated salmon filet on the grill. Cook the meat/cut side of the salmon first.
  6. Cook the salmon about 3-4 minutes on each side until cooked through. Cook the corn and pepper about 2 minutes on each of their 4 sides.
  7. Let the grilled salon and veggies cool for about 10 minutes. Then, use a sharp knife to cut the kernels of corn from the cob into a medium salad bowl.
  8. Add in the cherry tomatoes.
  9. Use a fork to remove the skin from the cooked salmon filet then flake the salmon into small pieces, removing any bones. Add to the salad bowl.
  10. Remove the stem from the poblano pepper then dice it whole and add it to the salad. Add in the cilantro and stir everything to combine.
  11. In a small bowl, whisk together the juice of the remaining limes, extra virgin olive oil, coriander, cumin, and a pinch of salt.
  12. Pour the dressing over the salad and toss. Serve immediately.

 

Memaloose York’s Reward 2011

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Memaloose York's Reward 2011

In my continuing profile of local (to me) wineries, I want to introduce you to Memaloose Wines.

Located on the Washington side of the relatively new Columbia Gorge AVA, Memaloose Wines is owned and operated by the McCormick family and has only been around since 2006. The wines are made in the old European styles of France and Italy, meaning that they are meant to accompany food. This means that their wines are generally lighter in alcohol with a bit more oak influence than most Washington state wines.

Memaloose has a wonderful tasting room in downtown Lyle, Washington, situated on the scenic Columbia River. I visited there recently and loved sitting on their deck overlooking the flowing water, nibbling on some small bites, and tasting the various wines offered.

Their red blend, York’s Reward, is a delightful  blend of typical Italian varietals Barbara, Primitivo and Dolcetto. What surprised me the most was that it was served chilled like some of the reds in France and Italy during the hot summer months. I’ve never seen a red wine served chilled in the States, so this boded well for the tasting.

And I was not disappointed. Light and bursting with juicy notes of summer berry fruit, it was crisp and refreshing on a warm summer’s day. As I sat on their deck, feeling the cool rush of wind off the water, nibbling slices of soppressata and various cheeses, the York’s Reward was absolutely perfect. I knew I had to bring some bottles home to enjoy in my own backyard.

Memaloose York's Reward 2011 - Colleen's Kitchen

The Memaloose York’s Reward 2011 is perfect with my Pepper Lime Turkey Sliders with Sriracha Yogurt Aioli

I love the York’s Reward with my original recipe for Pepper Lime Turkey Sliders with Sriracha Yogurt Aioli. The juicy fruit plays perfectly off the sweet roasted red pepper and tart lime in the burgers, while the crisp coolness that comes from chilling the red blend is a perfect foil for the spicy sriracha in the aioli. This has become one of my favorite pairings.

Have you tried a chilled red wine before?

Get the recipe for Pepper Lime Turkey Sliders with Sriracha Yogurt Aioli here.

Buy a bottle of the Memaloose York’s Reward 2011 here.

As with any part of a healthy lifestyle, always enjoy alcohol responsibly and in moderation.

Pepper Lime Turkey Sliders with Sriracha Yogurt Aioli

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Pepper Lime Turkey Sliders with Sriracha Yogurt Aioli - Colleen's Kitchen

I’ve been on a spicy kick lately. Roasted jalapenos, smoky chipotle peppers in adobo sauce, spicy sriracha sauce — it seems these hotties are literally peppering my recipe development lately. Is it the sunshine that’s been playing peek-a-boo with the rain in my neck of the woods lately? I’m not sure why. But really who needs an excuse to spice up a meal?

Pepper Lime Turkey Sliders with Sriracha Yogurt Aioli - Colleen's Kitchen

Extra lean ground turkey is infused with sweet roasted red pepper and tart lime then formed into patties and grilled on an open flame.

I’ve cleaned off the grill for the summer grilling season, and one of my favorite things to make is a good burger. I rarely use ground beef in my burgers, opting instead for a leaner ground turkey that won’t leave me feeling weighed down. And I especially love to craft burgers into sliders. The nutritional content of 2 sliders is approximately equivalent to that of 1 burger, but somehow I always feel like I’m eating more. I think it’s the visual trick of having 2 sliders on my plate instead of just 1 burger.

Pepper Lime Turkey Sliders with Sriracha Yogurt Aioli - Colleen's Kitchen

Make the aioli in a mason jar for easy prep, serving, and storage!

I elected to use an extra lean (99% fat free) for this recipe. One of the challenges of cooking with extra lean ground turkey is that the lack of fat means the meat can get too dry in the cooking process and also that the burger won’t hold together well on the grill. The trick is to bulk up the meat with additional ingredients that will both keep the meat from drying out on the grill and help to hold it together. In this case I added roasted red pepper, lime zest, and lime juice for moisture and additional flavor. I then added in an egg and a bit of bulgar to help bind the mixture together. It worked like a charm!

Pepper Lime Turkey Sliders with Sriracha Yogurt Aioli - Colleen's Kitchen

These may be the perfect sliders for summer grilling season!

To then offset the sweet red pepper and tart lime in the burger, I created a spicy, low-fat yet creamy aioli using roasted garlic, Greek yogurt, and sriracha. The roasted garlic adds a bit of caramelized sweetness to the aioli while the sriracha brings the heat. Drizzled over the slider patty, it’s a bite of heaven.

Not to be outdone, though, I then love to top each slider with a couple slices of creamy, cool avocado and a sprig of cilantro. Wow! This may be the perfect summer burger!

Check out the instructional video with some super tips on how to make the aioli prep even easier!

 

Pepper Lime Turkey Sliders with Sriracha Yogurt Aioli
 
Author: 
Nutrition Information
  • Serves: 5
  • Serving size: 2 sliders per person
  • Calories: 201.5
  • Fat: 6.0
  • Saturated fat: 1.3
  • Polyunsaturated fat: 0.6
  • Carbohydrates: 11.9
  • Sugar: 2.8
  • Sodium: 207.1
  • Fiber: 1.8
  • Protein: 25.1
  • Cholesterol: 73.2
Recipe type: Entree
Cuisine: Poultry
Lean ground turkey is infused with sweet roasted red peppers and tart lime, grilled up and served on a scrumptious slider with a spicy sriracha yogurt aioli. Dee-lish!
Ingredients
  • Sliders:
  • 1 lb. raw, extra lean (99% fat free) ground turkey
  • ½ cup diced roasted red pepper
  • juice of 1 lime
  • zest of 1 lime
  • 1 egg
  • ¼ cup bulgar
  • Aioli:
  • 1 whole bulb garlic
  • 1 tbsp + 1 tsp extra virgin olive oil (divided)
  • ⅓ cup plain, nonfat Greek yogurt
  • 2 tbsp sriracha sauce
  • juice of 1 lime
Instructions
  1. Sliders:
  2. In a medium mixing bowl, combine all of the ingredients until well blended. Cover and refrigerate for 1 hour.
  3. Form the meat mixture into 10 equal-sized balls then press flat into a patty. Use your thumb to press a dimple in the middle of each patty to keep it from over-shrinking on the grill.
  4. Preheat your grill and lightly spray with oil. Cook the patties for 2-3 minutes on each side or until cooked through.
  5. Aioli:
  6. Preheat the oven to 400F.
  7. Slice the top off of the garlic bulb, exposing the cloves of garlic.
  8. Place the garlic bulb in a small baking dish and drizzle 1 tsp of the olive oil over the exposed cloves. Replace the top of the garlic bulb, cover the dish and bake for 45 minutes to 1 hour, until the bulbs are roasted and gooey. Remove from oven and let cool for 10 minutes.
  9. In a mason jar, combine the remaining 1 tbsp of olive oil, Greek yogurt, sriracha, and lime juice. Use a fork to pop the roasted cloves of garlic from their papery skin and into the yogurt mixture.
  10. Place a blender blade and cap on top of the mason jar and screw it on firmly. Mount the jar on your blender and puree until smooth.
  11. To serve:
  12. Place a slider patty on the bottom of a slider bun.
  13. Drizzle the patty with a generous tablespoon of the aioli.
  14. Optional: top with 2 slices of avocado and a few leaves of fresh cilantro.
  15. Place the top of the slider bun in place and bite!
Notes
Please note that I did not include the nutritional value of the slider buns in this recipe because the availability and type of slider buns varies from store to store. Please make sure to factor those in to your finished product, the nutritional value shown here only includes the patty and aioli.

 

Jacob Williams 2009 Syrah

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Jacob Williams 2009 Syrah - Colleen's Kitchen

I love discovering wineries in my neck of the woods. Over Memorial Day weekend, I had the pleasure of venturing out to the Washington side  of the Columbia River Gorge to experience some new (to me) wineries.

Jacob Williams was my first stop and a great start to the day. With a fairly new tasting room sitting in a lovely location flanked by a cherry orchard to the north and a stunning view of the river to the south, it was a wonderful find. The lovely lady conducting our tasting happily chatted about the winemaker, their wines, and even the music festival she had attended that weekend when I noticed her Sasquatch t-shirt.

Jacob Williams 2009 Syrah - Colleen's Kitchen

 

A family affair, Jacob Williams takes its name from owner Brad Gearheart’s two sons: Jacob and William. Together, Brad and John Haw, a local wine-making legend of Pedroncelli, Sokol Blosser, and Maryhill fame, create high-quality wine from locally-sourced Chardonnay, Cabernet Sauvignon, Pinot Noir, Syrah, Cabernet Franc, and Zinfandel grapes.

Jacob Williams 2009 Syrah - Colleen's Kitchen

The 2009 Syrah is a stunning example of their work. Sourced from the Hi-Valley Vineyard just across the river in The Dalles, OR, the 2009 Syrah boasts flavors of plum, pepper, and cocoa. It was a Gold Medal winner at the NW Wine Summit and it’s not hard to see why.

Big, intense, and complex, the 2009 Syrah is perfect with a big meaty barbecue dish. I chose to pair it with my Ribboned Tenderloin Veggie Skewers for that very reason. The big-bodied wine plays well with the hearty steak and intense rosemary on the veggies. Add in a side of grilled red onions, mushrooms and fingerling potatoes and you have an amazing summer meal.

Jacob Williams 2009 Syrah - Colleen's Kitchen

Get the recipe for Ribboned Tenderloin Veggie Skewers here.

Buy a bottle of Jacob Williams 2009 Syrah here and by emailing crystal@jacobwilliamswinery.com.

As with any part of a healthy lifestyle, always enjoy alcohol responsibly and in moderation.

 

Ribboned Tenderloin Veggie Skewers

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Ribboned Beef and Tenderloin Skewers - Colleen's Kitchen

I love summer in Portland. The sun is shining, everything is still green from all the spring rain, my garden goes into overdrive, and I get to break out the grill.

Grilling on my propane grill is one of my favorite food prep techniques. The clean-up is easy, it’s an extremely healthy style of cooking, and I love the flame grilled flavor that the food takes on.

Skewers of course are the ultimate grilled food. Prep is easy and you can create skewers of literally unlimited varieties. I like to make skewers as pretty as they are delicious, after all the eyes are the first sense to attract you to a dish. So for these skewers I decided to get a little creative and ribbon the ingredients onto the skewers.

Ribboned Beef and Tenderloin Skewers - Colleen's Kitchen

Zucchini and steak are sliced into thin ribbons for these skewers.

For the veggies, I like to use zucchini sliced thinly on a mandolin slicer. You can use a sharp knife in a pinch, but to get the zucchini really thin so that it will bend without breaking, you really need a mandolin. For additional color, look for both green and yellow zucchini at your store or farmer’s market. Yellow zucchini isn’t available in my area yet, so for this post I only used the green. However, I love the additional pop of color that layering both the green and yellow brings to the dish.

Once the zucchini is sliced, I like to toss the pieces with a very simple mixture of olive oil, rosemary and garlic. It helps the zucchini grill up better, and it adds a real punch of flavor to the skewers.

But let’s talk about the meat. Steak. Flame grilled steak. Is your mouth watering yet?

Ribboned Beef and Tenderloin Skewers - Colleen's Kitchen

The ribbons of meat and veggies are folded into ‘S’ shapes and packed tightly onto the skewers to create pretty little stacks.

To cut the raw steak into thin slices, you not only need a sharp knife, but the meat also needs to be well chilled. I like to wrap the cut of steak in plastic and put it in the freezer for exactly 1 hour, no more, no less. This puts a good chill on the steak so that it firms up without being so hard that it’s impossible to cut. In fact, the thin slices pretty much fall off my knife.

Steak is so rich and flavorful, it really doesn’t need much added for this recipe. Once sliced, I simply lay the pieces out on my cutting board and sprinkle them with salt and pepper. That’s it.

Ribboned Beef and Tenderloin Skewers - Colleen's Kitchen

Grill theses skewers on a low flame with the hood closed for about 1 1/2 – 2 minutes on each of the 4 sides for a medium cooked steak.

To assemble the skewers, I use 2 bamboo skewers for each skewer. This helps keep the meat and vegetables secure and makes them easier to cook evenly. Holding the 2 skewers about a finger width apart, I fold the ribboned pieces of meat and veggies into ‘S’ shapes and push them down the length of the bamboo. Normally I leave a little room between pieces, but for this recipe I really cram them on there, stacking up all the ribbons into these pretty little blocks of color.

Ribboned Beef and Tenderloin Skewers - Colleen's Kitchen

This says it all, right? Delish!

Then all that’s left is to grill up these beauties. Because the ingredients are so packed onto the skewers, I cook them on a low flame with the hood down for about 1 1/2 – 2 minutes on each side. This ensures the meat is cooked at the center – I like my steak medium – and there’s a nice char on the outside.

What’s cooking on your grill this week?

 

 

Ribboned Tenderloin Veggie Skewers
 
Author: 
Nutrition Information
  • Serves: 2
  • Serving size: 2 skewers
  • Calories: 266.6
  • Fat: 15.0
  • Saturated fat: 4.1
  • Polyunsaturated fat: 1.1
  • Carbohydrates: 1.2
  • Sugar: 0.5
  • Sodium: 286.4
  • Fiber: 0.3
  • Protein: 30.6
  • Cholesterol: 88.3
Recipe type: Entree
Cuisine: Beef
Tender steak and zucchini are sliced into thin ribbons, dressed, skewered and grilled for a dish that is as pretty on the plate as it is delicious.
Ingredients
  • 2 medium baby zucchini, trimmed and sliced lengthwise into paper thin strips
  • 1 tbsp olive oil
  • 1 tbsp chopped fresh rosemary
  • 1 clove garlic, finely minced or pressed
  • ½ lb. raw steak, chilled in the freezer for 1 hour before slicing into ⅛"-1/4" strips along the longest side
  • ¼ tsp salt
  • ¼ tsp pepper
  • 8 bamboo skewers about 5" in length, soaked in cold water for at least 20 minutes
Instructions
  1. Preheat your grill.
  2. Whisk together the olive oil, rosemary and garlic. In a large bowl, toss with the zucchini ribbons until combined.
  3. Lay the strips of steak out on a cutting board and sprinkle with the salt and pepper, patting the seasoning into the meat with your fingers.
  4. Holding 2 skewers about a finger width apart, fold a piece of zucchini into an 'S' shape and slide onto the skewer. Repeat with the remaining pieces of meat and veggies. I like to arrange my skewers in this pattern: 2 zucchini, 1 steak, 2 zucchini, 1 steak, 2 zucchini, 1 steak, 2 zucchini. Really push all of the ingredients together to create a stacked skewer.
  5. Repeat with the remaining skewers. As a reminder, you will use 2 of the bamboo skewers per kabob. In the end, you should have 4 complete skewers ready for grilling.
  6. Reduce the flame on your grill to low and spray lightly with grapeseed oil to keep the skewers from sticking. Place the skewers on the grill and cook with the hood down for about 1½ - 2 minutes on each of the 4 sides or until the meat reaches your desired level of done-ness.
  7. Remove from the grill and serve immediately.

 

Matello Rosé of Pinot Noir 2013

by
Matello Rosé of Pinot Noir 2013 - Colleen's Kitchen

Is there anything better than a refreshing rosé on a hot summer day? And lucky me, I get to introduce you to an outstanding rosé from one of Oregon’s smallest wineries, Matello Wines.

Rhyming with “cello,” Matello Wines hail from Oregon’s Willamette Valley, that same valley that has become so famous in the Pinot Noir world. Matello is a small independent winery that sources all of its grapes from family owned and operated vineyards in the Northern Willamette Valley. The proprietor and winemaker founder, Marcus Goodfellow, has become a darling of the indie wine circles in the Portland area, and with wines such as this it’s easy to see why.

When picking up my glass, I closed my eyes and inhaled aromas of roses and warm strawberries. Sipping the pale pink wine, I tasted flavors of juicy watermelon and sweet strawberries with the subtlest hint of plum. Absolutely delightful.

Honey Balsamic Roasted Strawberry Farro Salad - Colleen's Kitchen

I especially loved Matello’s Rosé of Pinot Noir 2013 with my Honey Balsamic Roasted Strawberry Farro Salad. The sweet roasted strawberries pull out the strawberry flavors of the wine while the crisp watermelon in the wine plays perfectly against the crisp bite of jicama in the salad. This is a perfect pairing for a warm summer night.

Get the recipe for Honey Balsamic Roasted Strawberry Farro Salad here.

Buy a bottle of Matello Rosé of Pinot Noir 2013 here. (Portland locals – find a bottle at New Seasons Markets!)

As with any part of a healthy lifestyle, always enjoy alcohol responsibly and in moderation.