Recipes: Flavorful, Festive and Fun Memorial Day

May 29, 2011

Memorial Day is often synonymous with a backyard barbecue to kick start the summer. As you celebrate this holiday weekend, have a delicious, grill-inspired meal ready in 45 minutes or less with these fun, flavorful recipe ideas.

With mouthwatering grilled beef, high-quality ingredients like canned tomatoes and bold bursts of flavor from lime juice, chimichurri and barbecue sauces, your Memorial Day menu is sure to be a memorable hit.

Get your grill sizzling with recipes like Lime-Marinated Flank Steak with Stuffed Poblano Peppers and Chimichurri Steak Wraps. And don’t forget a refreshing salad to complete your grilling holiday menu. Spicy Barley and Black Bean Salad is a fast option with a flavorful twist – perfect for your Memorial Day table.

(Scroll down to see all three recipes)

Ingredients

  • 1 can (14-1/2 ounces) Ro*Tel Original Diced Tomatoes & Green Chilies
  • 3/4 cup chopped fresh cilantro, divided
  • 1/3 cup fresh lime juice
  • 2 tablespoons olive oil
  • 1 beef flank steak (about 1-1/2 pounds)
  • 2 cups cooked brown rice
  • 1 can (15 ounces) reduced-sodium or regular black beans, drained and rinsed
  • 6 medium poblano chili peppers (about 4 inches long)
Toppings
  • Toasted shelled pepitas (pumpkin seeds), crumbled queso frescos and lime wedges (optional)

Preparation

  1. Drain tomatoes, reserving juice for marinade. Set aside diced tomatoes with green chiles.
  2. Combine reserved tomato juice, 1/2 cup cilantro, lime juice and olive oil in medium bowl. Cover and refrigerate 1/3 cup marinade for rice. Place beef steak and remaining marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
  3. Combine rice, reserved 1/3 cup marinade, diced tomatoes, black beans and remaining 1/4 cup cilantro in medium bowl. Season with salt and pepper, as desired. Set aside.
  4. Cut slit lengthwise down 1 side of each poblano pepper to create pocket, leaving stem and tip intact. Make another small crosswise cut just below the stem to form T-shaped opening. Remove and discard seeds and membranes, being careful to keep peppers intact. Spoon rice mixture evenly into peppers. Wrap each tightly in aluminum foil to seal.
  5. Remove steak from marinade; discard marinade. Place steak in center grid over medium, ash-covered coals; arrange peppers around steak. Grill steak, covered, 11 to 16 minutes (over medium heat on preheated gas grill 16 to 21 minutes) for medium rare to medium doneness, turning occasionally. Grill peppers, covered, 25 to 30 minutes (20 to 25 minutes on gas grill) or until peppers are tender and filling is heated through, turning occasionally.
  6. Carve steak across grain into thin slices. Remove peppers from foil. Serve peppers with steaks and toppings as desired.

Serves
Makes 6 servings

Total Time:
45 to 50 minutes

Marinate Time:
6 hours to overnight

Ingredients

Chimichurri Sauce
  • 1 cup fresh parsley leaves
  • 2 cloves garlic
  • 3 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • 1/4 teaspoon salt
Steak Wraps
  • 4 medium whole wheat tortillas (8 to 10-inch diameter)
  • 3 cups fresh baby spinach
  • 1/2 large red bell pepper, cut into thin strips
  • 12 ounces grilled beef steak, cut into slices

Preparation

  1. Place parsley and garlic in food processor or blender container. Cover; process until finely chopped. Add oil, vinegar and salt; process just until blended.
  2. Spread each tortilla evenly with Chimichurri Sauce, leaving 1/4-inch border around edge. Top with equal amounts spinach, bell pepper slices and beef slices on top two-thirds of tortilla. Fold bottom of tortilla up over filling. Fold right and left sides to center overlapping edges; secure with wooden picks; if desired.

Serves
Makes 4 servings

Total Time:
15 to 20 minutes

Ingredients

  • 1 cup quick cook barley, uncooked
  • 1 1/2 cups frozen whole kernel corn, thawed
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon ground black pepper
  • 1 can (15 ounces each) whole black beans, drained, rinsed
  • 2 cans (10 ounces each) Ro*Tel Original Diced Tomatoes & Green Chilies, drained
  • 1/4 cup sliced green onions, white and green parts
  • 1/2 cup shredded cheddar or Mexican blend cheese

Preparation

  1. Cook barley according to package directions; drain if necessary. Place barley in large bowl.
  2. Add corn, garlic salt and pepper; toss to combine. Add black beans, drained tomatoes and onions.
  3. Sprinkle with cheese just before serving.

Serves
Makes 4 servings (1-1/2 cups each)

Total Time:
25 minutes

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Written by William Reynolds · Filed Under Archive