Honey Chipotle Marinated Grilled Flank Steak
- 2 lbs piece flank steak
- 3 each chipotle in adobo sauce
- ¼ cup honey
- 1 small bunch cilantro
- ¼ light soy sauce
- 2 ea limes juiced
- 3 ea cloves fresh garlic
- 10 oz canola oil or blended oil
- Salt and pepper to taste
- Clean the flank steak from any extra fat or sinew and with the tip of a boning knife puck wholes through the beef. Set aside.
- Take, chipotles, honey, cilantro, soy sauce, lime juice and garlic and place into a food processor or a blender and process the ingredients for a few second, while the motor is running incorporate the oil at a steady stream until all well emulsified. Adjust seasoning with salt and pepper.
- Take half of the marinade and add to the flank steak, cover with plastic and let marinade for a minim of 12 hours in the refrigerator.
- Set gas or charcoal grill at 350 Deg. Take flank steak out of the refrigerator 30 minutes prior to cooking. Set on grill and cook to a desire temperature, let rest for 10 minutes sliced and served with remaining marinade.
Costa Grilled Cheese
- 16 oz. sliced Manchego cheese
- 4 oz. figs marmalade
- 2 oz. locally harvested arugula
- 2 loaves of Cuban bread
- 1 cup whole butter, cut into cubes
Divide in half and lay out Cuban bread. Divide the Manchego slices evenly. Spread the fig marmalade evenly and top with the local harvest arugula. In a non-stick pan, or on a flat griddle, melt half of the butter. Lay each sandwich in the hot melted butter, cooking until golden and crispy. Add the remaining butter to the pan and flip the sandwiches into the freshly melted butter. Cook until golden and crispy. If necessary, place the sandwiches in a 350 degree oven to further melt the cheese.
- 1 1/2 pound whitefish (red snapper, flounder,
grouper, or tilapia)
- 2 oz celery
- 1 oz ginger
- ½ red onion
- 1 clove garlic
- 10 limes
- 3 oz cilantro
- rocoto pepper sauce (see below)
Finely chop the garlic, ginger, and celery.
Slice the fish into bite-sized pieces and mix in a large bowl with the salt and white pepper. Add the lemon juice and mix very well with the garlic, ginger, and celery.
Add approximately 4 tablespoons of the rocoto pepper sauce. Taste to set the right amount of heat.
Add the red onion thinly sliced and the chopped cilantro.
Rocoto Pepper Sauce
- 1 teaspoon rocoto pepper paste
- 1 red bell pepper
- 3 slices white bread (sliced)
- ½ cup milk
Blend the rocoto pepper paste with red bell peppers, white bread, milk, and water.
Costa d’ Este Land & Sea Skewer
- 1 pound Pork Belly
- 1 teaspoon smoked paprika
- 2 cup of mojo
- Sea salt and ground black pepper
1. Preheat oven to 200 degrees F (95 degrees C).
2. Season pork belly all over with smoked paprika, mojo, salt, and black pepper. Wrap pork in parchment paper; wrap a second time in aluminum foil, and a third time in another sheet of aluminum foil. Place pork packet in a baking dish.
3. Roast in the preheated oven until tender for 6 hours. Let cool in wrappings to room temperature; place cooled packet in refrigerator and chill.
4. Unwrap chilled meat. Save any rendered fat that falls away when unwrapping pork.
5. Cut meat into diced portions. Slashes in the fat-side of the pork. Season with salt.
6. Skewer pork belly into 12” bamboo stick, put over hot grill and cook until well-browned on all sides and heated through.
- 1 pound shrimp U12
- 1 garlic clove
- 1 teaspoon olive oil
- 1 teaspoon fresh chopped parsley
- ½ teaspoon smoked paprika
- ½ teaspoon orange zest
- Sea salt and fresh ground black pepper
1. Peel and devein the shrimp.
2. Mixed the shrimp with the olive oil, chopped garlic, parsley, paprika, salt and pepper.
3. Skewer a single shrimp into 8” bamboo stick, put over hot grill until is cook.
Chipotle Cilantro Chimichurri
- 2 cups chopped fresh parsley
- 2 cups chopped fresh cilantro
- 1 small red onion, quartered
- 5 garlic cloves, quartered
- 2 chipotle peppers in adobo sauce
- ½ cup plus 1 tablespoon olive oil, divided
- ¼ cup white wine vinegar
- ¼ cup lime juice
- 1 tablespoon dried oregano
- 1 teaspoon grated lime peel
- 1 ¼ teaspoons salt
- ¾ teaspoon pepper
1. For the chimichurri, place the parsley, cilantro, onion, garlic, and chipotle peppers in a food processor; cover and pulse until minced.
2. Add ½ cup oil, vinegar, lime juice, oregano, lime peel, ½ teaspoon salt, and ¼ teaspoon pepper; cover and process until blended.
3. Cover and refrigerate until serving.