Your Life A to Z Recipe: Wednesday, March 11, 2015 Grilled Flank Steak, Taquitos, Tomitillo Fresco and Braised Greens by Chef Eddie Matney


Grilled Flank Steak

12 oz. flank steak

2 cloves garlic-chopped

1 Tbl. fresh thyme

1 Tbl. olive oil

1. combine all of the above in a bowl and mix well. Marinate meat for 2-4 hours

2. Season meat with salt n pepper, grill or sauté for 3 min on each side. slice on an angle...against the grain.


8 0z. cold mashed potatoes

1 tbl. horseradish

1. combine potato, horseradish together.

2. 4-6 corn tortillas

3. Place 2 oz. potato mix in the tortilla and roll...hold together by piercing with a toothpick.

4. Fry in a small amount of oil until golden brown

Tomitillo fresco

8 tomitillos

1 seranno chili

½ onion sliced

2 cloves garlic\2 tsp. cumin

1 tbl. olive oil

1. heat oil in a pan...add the rest of the ingredients and sauté for 5 minutes.

2. place on a small sheet pan and roast in a 400 degree oven for 10 minutes.

3. remove, place in a blender with the juice from 2 limes and add 1/2 water.

4. add salt n pepper to taste and blend.

Braised greens

1 small onion chopped

1 small

red bell pepper chopped

1 Tbl. olive oil

3 cups chopped green..chard, kale, herbs...your choice.

1. sauté onions, peppers in olive oil for 5 min.

2. add greens, season with salt n pepper.

3. add water to wilt greens