Two INCREDIBLE Sugar Free Smoked Jerky Recipes | How To
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This Sugar Free Beef Jerky is the perfect jerky when you’re on a diet that doesn’t include added processed sugar, or you’re just looking to decrease your overall sugar intake. It’s full of flavor and will leave you wondering why you ever made it with added sugar in the first place!
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00:00 - Start
00:40 - Roast Selection and Slicing
1:58 - Green Chile Recipe
3:51 - Teriyaki Recipe
5:55 - How to Smoke Jerky
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South-Of-The-Border Steak Salad with Creamy Taco Dressing
South-Of-The-Border Steak Salad with Creamy Taco Dressing- Perfect for these hot temps and keeping the house cool! Cook up the steaks on the outdoor grill and leave the stove off to make these tasty salads!
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Steak Tampiqueña
Steak Tampiqueña
Serves 4; 3 ounces beef per serving
Named for the Mexican city of Tampico, where it originated, this steak dish has south-of-the-border flavor and flair. Chili powder gives the meat a beautiful red sheen, and the smoked paprika heightens its flavor. Serve with brown rice and a vegetable side dish.
• 1 teaspoon olive oil
• 1/2 medium onion, thinly sliced
• 2 medium garlic cloves, thinly sliced
• 1 medium tomato, peeled, seeded if desired, and diced
• 1 4-ounce can chopped green chiles, drained
• Cooking spray
• 1 teaspoon chili powder
• 1 1-pound boneless top sirloin steak, about 1 inch thick, all visible fat discarded, cut into 4 pieces
• 1/2 teaspoon smoked paprika
• 1/4 cup shredded low-fat Monterey Jack cheese
In a small saucepan, heat the oil over medium heat, swirling to coat the bottom. Cook the onion and garlic for 3 to 4 minutes, or until the onion begins to soften. Stir in the tomato and green chiles. Increase the heat to medium-high and bring to a simmer. Reduce the heat and simmer for 6 to 8 minutes so the flavors blend, stirring occasionally.
Lightly spray the grill rack or a broiler pan and rack with cooking spray. Preheat the grill on medium-high or preheat the broiler.
Sprinkle the chili powder over both sides of the beef. Using your fingertips, gently press the chili powder so it adheres to the beef.
Grill, or broil 5 to 6 inches from the heat, for 10 to 15 minutes, or until the beef is the desired doneness, turning once halfway through. Transfer the beef to plates.
Sprinkle each piece of beef with the paprika. Spoon the onion mixture over each. Sprinkle with the cheese.
Cook’s Tip: To peel a tomato easily, use a sharp knife to cut an “X” into the bottom. Plunge the tomato into boiling water to cover. Cook for 10 seconds. Using a slotted spoon, remove it from the water. Let cool for 5 minutes. Using your fingers or a paring knife, slip off the skin. It should come off easily. You can also use gadgets, such as a fruit peeler, to peel tomatoes. A fruit peeler resembles a potato peeler except that the cutting blade is serrated, which helps it to grip the surface of soft-sided fruits and vegetables for easy peeling.
Nutrition Analysis (per serving)
Calories 192
Total Fat 7.0 g
Saturated Fat 2.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 3.0 g
Cholesterol 59 mg
Sodium 210 mg
Carbohydrates 5 g
Fiber 2 g
Sugars 2 g
Protein 26 g
Dietary Exchanges: 1 vegetable, 3 lean meat
Milanesa de Res Restaurant Style Recipe (Mexican Chicken Fried Steak)
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South of the Border Latin Marinade
Janeen shares her awesome south of the border Latin marinade which she uses here on fajita beef. This marinade can be used on any kind of meat for grilling.
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Ingredients:
1/2 cup oil ( I used safflower/avocado)
1/4 line juice
2tbsp white wine vinegar
2 tsp salt
1/2 tsp black pepper
1 tsp garlic
1.2 tsp chili powder
1 tsp cumin
Combine and pour over meat. 30 minutes minimum for thinner cuts such as fajita style.
All day or over night is required for larger cuts of meat like a roast.
Served with sauteed onions and peppers, over white rice.
Enjoy!