Add Asian Flair to Summer Classics
(Family Features) Combine the best of both worlds this summer with an ethnic favorite straight off the grill. These Asian Carne Asada Tacos require less than half an hour of prep and cook time for a quick, easy family meal.
Skirt steak is marinated in a NAKANO Seasoned Rice Vinegar-based marinade for a unique, delicious flavor combination before hitting a hot grill then layering in tortillas with your desired garnishes.
Find more flavorful ways to put an Asian twist on your summer dishes at nakanoflavors.com.
Watch video to see how to make this recipe!
Asian Carne Asada Tacos
Prep time: 15 minutes
Cook time: 5 minutes
- 1 1/2 pounds beef skirt steak
- 1/2 cup NAKANO Seasoned Rice Vinegar
- 2 tablespoons sugar
- 2 teaspoons sambal oelek (Asian chili garlic sauce)
- 1/2 teaspoon kosher salt
- 1/4 cup soy sauce
- 2 tablespoons olive oil
- 2 teaspoons ancho chili powder
- 1/2 teaspoon ground cumin
- 1/4 cup water
- 1 medium red onion, halved, thinly sliced
- corn tortillas, warmed
- roasted tomato or tomatillo salsa
- cilantro sprigs
- sliced avocados
- thinly sliced radishes
- Using fork, pierce steak at 1/2-inch intervals. In large bowl, whisk vinegar, sugar, sambal oelek and salt. Reserve 1/4 cup mixture for later use. Add soy sauce, oil, chili powder and cumin to remaining vinegar mixture. Add steak; turn to coat. Let stand 10 minutes to marinate.
- To make pickled onions: In medium microwaveable bowl, combine water and reserved vinegar mixture. Microwave 2-3 minutes, or until hot. Add onions, submerging in vinegar mixture. Let stand at room temperature until cool.
- Preheat grill to high heat. Grill steaks 1-2 minutes on each side, or until medium rare. Let stand 5 minutes before slicing against grain into thin strips.
- Serve with tortillas, salsa, pickled onions, cilantro, avocado and radishes.
A Delightful Family Dessert
(Family Features) Make family meals part of your home by digging into kid-friendly desserts like these Cheesecake Cupcakes with Oat and Walnut Crust, and join the Family Meals Movement, which encourages Americans to pledge to share one more family breakfast, lunch or dinner at home per week. Find tips, recipes and ways to increase your family meal frequency at familymealsmovement.org.
Cheesecake Cupcakes with Oat and Walnut Crust
Recipe courtesy of Liz Weiss on behalf of the FMI Foundation
- 1/2 cup old-fashioned or quick oats
- 1/2 cup walnut halves or pieces
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon butter, melted
- 1 tablespoon granulated sugar
- 1/2 teaspoon ground cinnamon
- 1 pinch salt
- 1 package (8 ounces) light cream cheese, at room temperature
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 tablespoon cornstarch
- 1/2 lemon, zest only
- 1/2 teaspoon vanilla extract
- plain or vanilla Greek yogurt
- sliced strawberries
- sliced raspberries
- sliced blueberries
- fresh mint
- toasted coconut flakes
- sliced almonds
- lemon zest
- Preheat oven to 350 F.
- Line cupcake pan with eight paper baking cups and set aside.
- To make crust: In bowl of food processor, pulse oats and walnuts until coarsely ground. Add olive oil, butter, sugar, cinnamon and salt; pulse until evenly moistened and combined.
- Press 1 tablespoon of mixture firmly onto bottoms of cups. Bake 7 minutes until cooked.
- To make filling: In medium bowl, beat cream cheese and sugar until smooth and creamy. Add egg, cornstarch, lemon zest and vanilla; continue beating until well combined.
- Spoon mixture evenly into muffin cups. Bake 20-22 minutes until cream cheese mixture is set. Remove from oven and cool in tins about 10 minutes. Transfer to wire rack and cool completely. Place in refrigerator and chill completely before serving or decorating with yogurt, strawberries, raspberries, blueberries, mint, coconut flakes, agave, almonds and lemon zest, if desired.