Main Dishes

Ox and Angela’s Grilled Flatiron Steak with Piquillo-Pepper Confit

4
FOR PIQUILLO-PEPPER CONFIT:
370 mL jar roasted piquillo peppers, drained
1/2 cup extra-virgin olive oil
1/2 cup sherry vinegar
1 tbsp granulated sugar
3 garlic cloves, minced

FOR STEAK:
680 g flatiron steak
2 tsp olive oil
1/2 tsp salt
Pat peppers dry with paper towels. Combine with extra-virgin oil, vinegar, sugar and garlic in a blender. Whirl until puréed. Transfer mixture to a medium saucepan and set over medium-high. Bring to a boil, then reduce heat to medium-low. Simmer, partially covered, stirring often, until sauce is reduced to 1 cup, 20 to 25 min. Let cool slightly. Preheat barbecue to medium-high. Brush both sides of steak with oil, then sprinkle with salt. Season with pepper. Oil grill, then barbecue steak, with lid open, 5 to 6 min per side for medium-rare. Transfer to a cutting board and let stand about 5 min before slicing and serving. Serve with Piquillo-pepper confit.
Nutritions

Calories
709

Sodium
386mg
16% DV

Fat
57g
89% DV

Protein
34g
69% DV

Carbs
6g
2% DV

Fiber
3g
13% DV

Oven Fried Chicken Fingers

346

Better than drive-thru nuggets

1 cup Buttermilk
2 teaspoons Dijon mustard
1/2 teaspoon Kosher salt
1/2 teaspoon White pepper
1/8 teaspoon Cayenne pepper
4 Boneless, skinless chicken breasts
1 1/2 cups Italian-style Panko bread crumbs
1/2 cup Grated Parmesan cheese
2 teaspoons Garlic powder
1 teaspoon Onion powder
1 teaspoon Seasoned salt
1 teaspoon Ground black pepper
4 servings

Make the marinade.

In a large zip-top bag, combine the buttermilk, mustard, salt, white pepper, and cayenne, if using.

Add the chicken tenders and massage to ensure each strip is coated with...


See the full directions on my site
Nutritions

Calories
2773

Sodium
12003mg
500% DV

Fat
70g
108% DV

Protein
210g
421% DV

Carbs
286g
97% DV

Fiber
28g
112% DV