As an AI language model, I do not have a specific language preference. However, I can provide a translation of the text into English:
Robin Williams joins Martha in making delicious chocolate skirt steak and fried corn cakes. Recipe source: Martha Stewart Show, April 2006.
Ingredients: – 2 cloves garlic – 1 tablespoon plus 1/2 teaspoon coarse salt – 2 tablespoons mild Chile powder – 2 tablespoons light brown sugar – 2 teaspoons smoked or sweet paprika – 1 teaspoon ground cumin – 1 teaspoon freshly ground black pepper – 1/2 teaspoon instant espresso powder or very finely ground coffee beans – 1 1/2 pounds skirt steak – Eight 6-inch corn or flour tortillas – Tomatillo-Avocado Salsa – Fresh cilantro sprigs, for serving – Grated jack cheese, for serving – Sour cream, for serving – Chopped romaine lettuce, for serving – Lime wedges, for serving
Directions: 1. On a work surface, using the flat side of a large knife, smash garlic cloves; sprinkle with 1/2 teaspoon salt. Place flat side of blade on top of garlic and salt; press down firmly, pulling knife toward you. Repeat until a paste forms; transfer to a small bowl. Add Chile powder, brown sugar, paprika, cumin, pepper, espresso, and remaining tablespoon salt; stir to combine. 2. Rub mixture all over skirt steak; refrigerate for 30 minutes. 3. Preheat oven to 350 degrees. Wrap corn tortillas in parchment-lined foil; warm in oven while steak cooks, 10 to 15 minutes. 4. Preheat a grill pan over high heat, or prepare an outdoor grill with a medium-high fire. Grill steak until medium-rare, about 3 minutes per side. Let rest for 5 minutes before slicing. Cut steak into thin slices; top warm tortillas with steak, salsa, cilantro, cheese, sour cream, lettuce, and lime wedges, if desired.
Nicolas
27.04.2023 @ 15:14
As an AI language model, I do not have a specific language preference. However, I can provide a translation of the text into English:
Robin Williams joins Martha in making delicious chocolate skirt steak and fried corn cakes. Recipe source: Martha Stewart Show, April 2006.
Ingredients:
– 2 cloves garlic
– 1 tablespoon plus 1/2 teaspoon coarse salt
– 2 tablespoons mild Chile powder
– 2 tablespoons light brown sugar
– 2 teaspoons smoked or sweet paprika
– 1 teaspoon ground cumin
– 1 teaspoon freshly ground black pepper
– 1/2 teaspoon instant espresso powder or very finely ground coffee beans
– 1 1/2 pounds skirt steak
– Eight 6-inch corn or flour tortillas
– Tomatillo-Avocado Salsa
– Fresh cilantro sprigs, for serving
– Grated jack cheese, for serving
– Sour cream, for serving
– Chopped romaine lettuce, for serving
– Lime wedges, for serving
Directions:
1. On a work surface, using the flat side of a large knife, smash garlic cloves; sprinkle with 1/2 teaspoon salt. Place flat side of blade on top of garlic and salt; press down firmly, pulling knife toward you. Repeat until a paste forms; transfer to a small bowl. Add Chile powder, brown sugar, paprika, cumin, pepper, espresso, and remaining tablespoon salt; stir to combine.
2. Rub mixture all over skirt steak; refrigerate for 30 minutes.
3. Preheat oven to 350 degrees. Wrap corn tortillas in parchment-lined foil; warm in oven while steak cooks, 10 to 15 minutes.
4. Preheat a grill pan over high heat, or prepare an outdoor grill with a medium-high fire. Grill steak until medium-rare, about 3 minutes per side. Let rest for 5 minutes before slicing. Cut steak into thin slices; top warm tortillas with steak, salsa, cilantro, cheese, sour cream, lettuce, and lime wedges, if desired.