| I have tasted Tex-Mex food, California-Mex food, | | | | I like most Southwestern cooking, but am not a fan |
| and food that masquerades as Southwestern food. | | | | of hot peppers or cilantro. So I created this marinade |
| What is Southwestern food, anyway? | | | | for flank steak, which is one of the most versatile |
| The "Betty Crocker Southwest Cooking" book | | | | cuts of meat you can buy. Kids love this steak |
| defines it as cuisine that originated in three American | | | | because of its sweetness. Adults love it because it is |
| states, Arizona, Texas, and New Mexico. Many | | | | low fat and flavorful. Put Southwestern Grilled Flank |
| groups contributed to Southwestern food: Spanish | | | | Steak on your menu today. Serve with corn muffins |
| missionaries, Americans headed westward, and Native | | | | and quinoa salad made with chopped avocados, |
| American tribes. According to the cook book, "The | | | | scallions, tomatoes, cilantro (or flat-leaf parsley), and |
| birthplace of southwestern cuisine is a patchwork of | | | | lemon-vinegar dressing. (Substitute rice or pasta for |
| mesa and mountain, semiarid with an unforgiving | | | | the quinoa, a grain from the Andes, if your grocery |
| climate. Out of this stern land has come delicious | | | | store doesn't have it. ) Now that's good eating! |
| food painted bright with bold sauces..." | | | | Ingredients |
| Cynthia Detterick-Pineda writes about this cuisine in | | | | 2-pound flank steak |
| "The Heart and Soul of Southwest Cooking," | | | | 2 tablespoons brown sugar |
| published on the What's Cooking America Website. | | | | 2 cloves of garlic, chopped |
| Southwestern cooking originated in Mexico," says | | | | 1 teaspoon dried thyme leavesjuice and zest of one |
| Detterick-Pineda, and it is based on common | | | | lime |
| ingredients: avocados, beans, corn, chocolate, fish, | | | | 3 tablespoons extra light olive oil |
| peanuts, hot peppers (mainly jalapeno), potatoes, | | | | Method |
| squash, tomatillos, tomatoes, vanilla, and small | | | | Using a sharp knife, score meat in a cross-hatch |
| amounts of wild game. | | | | pattern on both sides. Be careful not to cut through |
| New Mexico added cilantro, hominy, long green chile | | | | the steak. Combine brown sugar, garlic, thyme, lime |
| peppers, red peppers, pine nuts, and squash, notes | | | | juice, lime zest, and olive oil in a plastic zipper bag. |
| Detterick-Pineda. Tex-Mex cuisine has cowboy | | | | Add meat and marinate in refrigerator for three |
| influences, such as sour cream, beef, cumin, and even | | | | hours or more. Grill steak on a gas or charcoal grill |
| olives. "Tex-Mex was fusion just waiting to happen," | | | | (charcoal is best) until the meat is medium rare. Let |
| says Detterick-Pineda. California made its contribution | | | | the steak rest for 10 minutes before slicing on the |
| to Southwestern cooking by adding fresh vegetables, | | | | diagonal. Makes 6-8 servings. |
| fruits, and shredded meats. | | | | |