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Page 47 June 2013 Flank Steak Tacos 4 fl our tortillas (lightly grilled) 4 oz. gorgonzola cheese Juice from 2 limes 1 tsp. chili powder 1/4 tsp. cumin 2 tbsp. chopped red onion 2 cloves garlic, minced 1 tbsp. extra virgin olive oil 1/2 lb.-3/4 lb. fl ank steak Strawberry Mint Salsa 1 cup chopped strawberries (about 8-10 strawberries) 1/4 cup chopped red onion 1 jalapeño, diced 2 tbsp. chopped mint In a small bowl, mix lime juice, chili powder, cumin, chopped onion, minced garlic and extra virgin olive oil. Set the fl ank steak in a shallow baking dish and pour on the marinade. Flip the steak over to make sure the marinade gets everywhere. Put the steak in the fridge for about an hour. While the steak is marinating, whip up the strawberry mint salsa. Mix together the strawberries, red onion, chopped mint and jalapeño. Pop the bowl in the fridge while you fi nish the steak, so the fl avors can meld together. When the steak is done marinating, cook it in a grill pan (or on the grill or regular pan) to the temperature of your liking. When the steak is done grilling, place it on a cutting board and slice it into thin strips. Take one of the lightly grilled tortillas and lay a few strips of steak down. Top with the strawberry mint salsa and sprinkle with gorgonzola. Serves about 2 with some leftover salsa. Mint Margarita 5 tbsp. (packed) fresh mint leaves 2 tbsp. fresh lime juice 1 tbsp. organic blue agave 3 tbsp. tequila 1 tbsp. orange fl avored liqueur Ice Kosher salt Optional limes slices for garnish Mint sprigs for garnish Place 4 tbsp. of whole mint leaves in the bottom of a cocktail shaker along with the lime juice and agave. Using a muddler, press down and twist repeatedly until the mint is quite fragrant. Add the tequila, orange fl avored liqueur and about a cup of ice. Shake well until really cold. If you like margaritas with salt, pour some kosher salt into a small plate, rub a lime wedge around the top of the glass and dip into the salt. Take the remaining mint leaves, roll them up like a cigar and slice thinly with a very sharp knife. Add some ice to the glass, strain in the margarita and stir in the sliced mint. Serve with a few slices of lime and a sprig of mint as desired. A gluten-free recipe serving 1. Rustic Jicama Appetizer 1 medium jicama (about 1 lb.) 3 navel oranges, peeled, halved lengthwise, and cut crosswise into 1/4-inch-thick slices (about 1 1/2 cups) 2 small cucumbers, peeled, halved lengthwise, seeded, and thinly sliced (about 3 cups) 1/2 cup thinly sliced radishes 1/3 cup fresh lime juice 2 tsp. dried ground guajillo chile or hot chili powder 1/2 tsp. salt 1/3 cup coarsely chopped fresh cilantro Peel and cut the jicama in half. Place halves cut sides down, and cut into 1/4-inch-thick slices. Combine jicama, oranges, cucumbers, radishes and juice in a bowl. Let stand 30 minutes. Add the ground chile and salt and toss well. Sprinkle with cilantro. WE’RE HAPPY TO SERVE YOU AT ANY OF OUR 8 CONVENIENT VALLEY LOCATIONS! • 22 S. Mesa Dr, Mesa • 1017 E. Apache Blvd, Tempe • 1111 E. Buckeye Rd, Phoenix • 2628 W. Van Buren, Phoenix • 3920 S. Central Ave, Phoenix • 4121 N. 44th St, Phoenix FAX: 602-952-9233 • 5516 W. Glendale Ave, Phoenix • 9309 W. Van Buren, Tolleson Need a menu? Visit our web site: WWW. PETESFISHANDCHIPS .COM Burgers, Dogs, Burritos! Scrumptious Fish & Chips! Fresh Breaded Onion Rings! Children’s Menus at Some Locations! Drive Thru/Take-Out Is Our Specialty! ☞ ☞ ☞ ☞ ☞ Family Owned & Operated Since 1947 HAPPY FATHER’S DAY! HAPPY FATHER’S DAY! from your friends at Pete’s from your friends at Pete’s Expires 7/31/13. Limit one coupon per customer. Cannot be combined with any other offer. Redeemable only at the bakery listed. Must be claimed in-store during normal business hours. No cash value. $5 OFF a purchase of $25 or more (602) 954-4041 4290 E. Indian School Suite 101 Phoenix-Biltmore nothingbundtcakes.com Everything is coming up smiles.