Friday, May 18, 2012

50 Women Game Changers in Food - Week 48

This week at number 48 of the 50 Women Game Changers in Food we have Cat Cora.  Not only is she an Iron Chef, has published several cookbooks, is Executive Chef for Bon Appétit magazine, is developing her own talk show, owns two restaurants, is a mother of FOUR,  but is also a great humanitarian.

Picking just one of her recipes was hard.  She had many that I really thought my family would enjoy.  However, this one not only sounded appealing for my boys, the combination of spices with pineapple had me drooling. Mine were more like fajitas than tacos because I used flour tortillas instead of corn, just because I know my family prefers them.  I am happy to announce the results were fabulous!  My husband could not stop raving about the taste of the steak,  the boys really enjoyed them, and my daughter and her hubby said they were a keeper! Can't top that!!

Grilled Chili-Lime Flank Steak Soft Tacos
Courtesy of ABC Good Morning America 
Chile powder and lime give an inexpensive cut of meat a lot of flavor. Then, when you spoon up a tangy, colorful pineapple salsa next to these soft tacos, you have a delicious dinner with style and flair. Every part of this meal can be done on the grill, but I've given you a stovetop/oven option as well.
You can brown the pineapple slabs on the grill or leave the fruit on the grill until one side of the pineapple is truly black, 4 to 5 minutes. I prefer the charred look and love how it tastes in the salsa, but taste and see what you like.
The pineapple needs a few minutes to cool when you take it off the grill, so you might want to grill the fruit first and use the time while it's cooling to cut up the remaining vegetables for the salsa. This recipe makes a lot of salsa, but it's good to have on hand in your fridge for a few days, ready to liven up simple quesadillas.


  • 1 teaspoon pure chile powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons fresh lime juice
  • 2 tablespoons extra-virgin olive oil
  • 1 1/2 pounds flank steak, trimmed of fat
  • 16 6-inch corn tortillas
  • For Pineapple salsa
  • 1 small pineapple (3-3 1/2 pounds)
  • 1 small red onion, diced
  • 3 tablespoons chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  • 1 tablespoon rice vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon kosher salt
  • 1/2 fresh jalapeno or serrano chile, seeded and minced
  • Cooking Directions

    For the marinade: In a small bowl, mix the spices, salt, pepper, lime juice, and oil to make a paste. Place the steak in a shallow dish and rub the paste evenly over both sides. Cover and let marinate for 1 to 4 hours.
    For the salsa: Light a charcoal grill about 30 minutes before you're ready to cook or preheat a gas grill to medium-high.
    Slice off the leafy top of the pineapple and just enough of the bottom so the fruit rests flat on a cutting board. Slice off the skin with a sharp knife, cutting from top to bottom and taking off as little of the flesh as possible, rotating the pineapple as you go. Discard the skin. Cut out any "eyes" with a paring knife and discard. Slice the fruit away from the core in 4 or 5 slabs.
    Place the pineapple slabs on the hot grill and grill until the fruit is just beginning to show some browning, 1 to 2 minutes per side, 4 to 5 minutes per side if you want it charred.
    Let the pineapple cool for a few minutes, then dice. In a medium bowl, mix the diced pineapple, onion, cilantro, lime juice, vinegar, olive oil, salt, and chile and blend well.
    To cook the steak: Grill the steak for 5 to 6 minutes on each side, or slightly longer for well-done meat. Remove from the grill and let rest for 10 minutes before slicing.
    Meanwhile, place the tortillas on the hot grill and grill for 10 seconds on each side, then wrap in a cloth napkin to keep them warm.
    Slice the steak across the grain into 1/2-inch-thick slices and arrange on a serving platter. Place the tortillas and the bowl of salsa on the table and serve family-style.
    Cat's note: The steak and pineapple can be cooked in an oiled ridged grill pan on top of the stove and the tortillas can be wrapped in foil and heated in a 350°F oven.

    For more recipes by Cat Cora, please visit:
    Heather - girlichef 
    Miranda - Mangoes and Chutney 
    Jeanette - Healthy Living 
    Mary - One Perfect Bite 

    Barbara - Movable Feasts
    Kathleen - Gonna Want Seconds
    Jeanette - Healthy Living
    Mireya - My Healthy Eating Habits
  • Veronica - My Catholic Kitchen


    Kathy said... Best Blogger Tips

    This looks really good…I would love that for dinner tonight…well maybe sometime this week! Nice post! Have a wonderful weekend!

    Bubbe Bites said... Best Blogger Tips

    You can never go wrong with a taco. Who doesnt love them? You can add any topping you like, the ideas are endless. What a great recipe. Thanks for sharing with us.

    Susan Lindquist said... Best Blogger Tips

    Yum! Killer tacos! This is a perfect family dinner! My kids always loved making their own tacosf from the plates of ingredients that I put in the middle of the dining room table! Such a fun family dinner!

    Jill~a SaucyCook said... Best Blogger Tips

    OMG do these sound outrageous! Just reading the instructions for grilling the pineapple caused me to visualize a gooey caramel glaze on soft charred fruit and start to drool! Well done! I am absolutely going to make this; my carnivorous hubby will love it.

    Mireya @myhealthyeatinghabits said... Best Blogger Tips

    Wow. They sound delicious. I just made skirt steak fajitas the other day and today I'm making tilapia with a tropical salsa, somewhat like yours. It's soooo tasty! We've missed you. Glad to see you posting again.

    Valerie Harrison (bellini) said... Best Blogger Tips

    This certainly looks like something my family would enjoy!!!

    Jeanette said... Best Blogger Tips

    I am a big fan of Cat Cora as the only female Iron Chef. Love the pineapple salsa in these tacos.