Ingredients:

8-oz. boneless Beef ribeye steaks, cut 1/2 to 3/4 inch thick, 2  cloves Garlic, minced, 1  canned Chipotle pepper in adobo sauce, drained and finely chopped, 2  tbsp Lime juice , 2  tbsp Olive oil , 3/4  tsp. Kosher salt or 1/2 tsp. salt, 1/2  tsp. Ground cumin , 1/2  tsp. Chili powder , 1/2  tsp. Dried oregano, crushed, 1/2  tsp. packed Brown sugar, 2  cups red and/or yellow cherry or pear, tomatoes halved, 1/4 cup Snipped fresh cilantro and 1/2  cup hopped Onion .

Method:

To prepare this steak dish, you first need to stir together ½ tsp kosher salt with cumin, chili powder, organic and brown sugar. Cover the both sides of steak with this mixture. Then, preheat an oven at medium heat and cook the steak in it for 10 minutes on medium heat.

To prepare the salsa for this dish, take a skillet and cook in it onion and garlic along with hot oil over medium heat. Then, mix in it tomatoes, chipotle, lime juice and ¼ tsp salt. Cook the mixture for about 1 minute and then take the mixture out in a bowl and mix in it cilantro.

Then, cut each streak in half and serve it with salsa.

Bored of eating same old Salmon recipes? Then, try out the new Caramelized Tuna with Cherry Salsa Recipe, as I did and satiate your taste buds with its delicious taste. This is an easy to prepare recipe and the quantity mentioned here is sufficient to serve 4 people at a time.

Ingredients:

1 ½ pounds fresh salmon fillet with skin

1 ripe mango or papaya, seeded, peeled and chopped

1 cup frozen tart cherries, drained and halved

3 tbsp packed brown sugar

2 tbsp chopped fresh cilantro

1 tbsp grated orange peel

2 tsp balsamic vinegar

½ tsp coarsely ground pepper

¼ tsp crushed red pepper

Method:

First of all, you need to thaw the fish and after that take a bowl and mix brown sugar, pepper and orange peel. Now, place the fish in a shallow pan and rub the sugar mixture over it. Then, leave it covered to refrigerate for 2 to 8 hours.

Next step is to remove the fish from the pan to drain the juices. Now, place the salmon with its skin facing down on a gas grill over a medium heat and grill for about 20 minutes.

Toss in together mango or papaya with cherries, vinegar, cilantro and red pepper. Now, spoon this prepared fruit salsa over the prepared fish and serve hot. In case, you don’t get the cherries, then feel free to replace them with frozen tart cherries.

You love relishing Steak and this time want to experiment a new recipe? Then, try out preparing the delicious Flank Steak with Pineapple Salsa. This easy to prepare dish is perfect for all occasions and get togethers. Moreover, you can make it for a change from the boring daily food.

Ingredients:

2 cups peeled and chopped fresh pineapple

½ ounces beef flank or boneless steak cut in ½-inch thickness

11 ounce can mandarin orange sections drained

1/3 cup picante sauce

½ cup chopped red or green sections drained

1 tbsp olive oil

½ tsp chili powder

6 cups packaged mixed salad greens

Method:

To make Flank Steak with Pineapple Salsa, first of all you need to mix pineapple, sweet pepper, picante sauce and mandarin oranges in a medium bowl and set aside.

Then, take the steak and trim it out in thin slices very carefully. Next step is to sprinkle the steak with chilli powder according to your taste.

Now, take a large skillet and cook half of the seasoned steak in hot oil for about 5 minutes over medium heat. Remove the steak from the skillet and them repeat with the remaining steak.

After this, arrange the salad greens on a fancy plate and then place the steak over it and the prepared salsa. Serve it hot.

Ingredients

16 black tiger shrimp

1 tbsp olive oil

1 tsp lemon juice

1 tsp chopped garlic

Salt and white pepper to taste

For Salsa:

1 ripe tomatoes, diced

Green bell pepper and celery

Some chopped onion

Juice of 1 lemon

1 tbsp vegetable oil

1 tsp chopped cilantro

Salt to taste

For Decoration:

4 leaves purple cabbage

4 sprigs rosemary

Method

First of all, mix olive oil, chopped garlic, salt, pepper and lemon juice and then dip the shrimp in this marinade.

Now, grill the shrimp on an open-flame barbeque for 2 minutes on each side.

Then, mix all the ingredients for the fresh Mexican salsa and pour the salsa on the four purple cabbage leaves. After this, arrange the four grilled shrimps on four rosemary sprigs.

Serve hot after drizzling some olive oil over the grilled shrimp.