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Author: vscson

Creamy Herbed Lemon Chicken Spaghetti

Creamy Herbed Lemon Chicken Spaghetti

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with Peas & Chili Flakes

Yield: 2

Hello Fresh

Simple, flavorful, and elegant, this 30-minute weeknight-friendly dish has it all. You’ll place golden seared chicken cutlets seasoned with Italian spices atop al dente spaghetti dotted with sweet green peas, all coated in a creamy homemade lemon sauce with a sprinkle of chili flakes. It’s hearty yet light, and guaranteed to put a smile on any pasta-lover’s face. Prep: 5 Cook: 30

  • 1clove garlic
  • 12oz chicken cutlets
  • 1tsp chili flakes
  • 1lemon
  • 6oz spaghetti
  • 1TBS Italian seasoning
  • 1TBS flour
  • 4oz cream sauce base
  • 4oz peas
  • salt & pepper
  • cooking oil
  • butter


Prep:

Bring a large pot of salted water to a boil. Wash and dry produce.

Peel and mince or grate garlic. Zest and quarter lemon.

Cook pasta:

Once water is boiling, add spaghetti to pot. Cook until al dente, 9-11 minutes.

Reserve ½ cup pasta cooking water, then drain. (Keep empty pot handy for Step 4.)

Cook chicken:

Pat chicken dry with paper towels. Place between two large pieces of plastic wrap and pound with a mallet or rolling pin until chicken is about ½ inch thick. Season with Italian Seasoning, salt, and pepper.

Place flour on a plate. Working one piece at a time, press chicken into flour until fully coated, then shake off any excess.

Heat a large drizzle of oil in a large pan over medium-high heat. Add chicken, cook until browned and cooked through, 3- to 5 minutes per side. Transfer to a cutting board.

Tip: Cook in batches, if necessary, lower heat if chicken browns too quickly.

Make sauce:

Heat 1 TBS butter in pot used for pasta over medium heat. Add garlic, half the lemon zest, and a pinch of chili flakes if desired. Cook, stirring, until fragrant, for about 30 seconds.

Stir in cream sauce base and juice from two lemon wedges. Cook, stirring constantly, until sauce thickens, 1- to 2 minutes. Taste and season with salt and pepper.

Toss pasta:

Add drained spaghetti and peas to pot with sauce and toss until evenly coated.

Tip: If needed, stir in pasta cooking water a splash at a time until pasta is thoroughly coated in sauce.

Finish & serve:

Slice chicken crosswise if desired.

Divide pasta between bowls and top with chicken. Sprinkle with remaining lemon zest and a pinch of chili flakes if desired. Serve with remaining lemon wedges on the side.

Smothered Chicken with Onion Gravy

Smothered Chicken with Onion Gravy

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Plus Mashed Potatoes & Garlicky Green Beans

Yield: 2

Hello Fresh

Season a pair of chicken cutlets with garlic and rosemary, seared to perfection in a hot pan, then drape them in a rich, velvety onion gravy. On the side are buttery sour cream mashed potatoes with even more of that luscious, savory gravy, and garlicky roasted green beans. After this meal, the rest of the evening should be …well, gravy! Cook: 35 – 45

  • 12oz potatoes
  • 3TBS sour cream
  • 1oz beef stock concentrate
  • 6oz green beans
  • 1tsp garlic powder
  • ½tsp dried rosemary
  • 1TBS flour
  • 12oz chicken cutlets
  • 1onion
  • salt & pepper
  • olive oil
  • cooking oil
  • butter


Prep:

Adjust rack to top position and preheat oven to 425°F. Wash and dry produce.

Dice potatoes into ½-inch pieces. Trim green beans if necessary. Halve, peel, and finely dice half the onion.

Cook potatoes:

Place potatoes in a large pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Reserve 1 cup potato cooking liquid, then drain.

Return potatoes to pot. Add sour cream and 2 TBS butter, mash until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Taste and season with salt and pepper if desired. Cover and set aside until ready to serve.

Roast green beans

While potatoes cook, toss green beans on a baking sheet with a drizzle of oil, half the garlic powder, salt, and pepper. Roast on top rack until browned and tender, 12-15 minutes.

Cover with foil to keep warm until ready to serve.

Season & Cook Chicken:

Pat chicken dry with paper towels, place between two large pieces of plastic wrap. Pound with a mallet or rolling pin until chicken is about ½ inch thick. Season all over with the rosemary, remaining garlic powder, salt, and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Add chicken, cook until browned and cooked through, 5- to 7 minutes per side.

Turn off heat, transfer to a plate and cover with foil to keep warm. Wipe out pan and let cool slightly.

Make gravy:

Melt 1 TBS butter in pan used for chicken over medium-low heat. Add diced onion, cook, stirring, until softened, 2- to 3-minutes.

Sprinkle onion with flour, stir until coated. Whisk in ½ cup water and stock concentrate. Bring to a simmer and cook, stirring occasionally, until thickened, 2- to 3-minutes.

Tip: If gravy seems too thick, stir in another splash of water.

Serve:

Divide chicken, mashed potatoes, and green beans between plates. Spoon onion gravy over chicken and mashed potatoes. Serve.

Mexican-Style Beef Albondigas Soup

Mexican-Style Beef Albondigas Soup

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with Meatballs, Zucchini, Potatoes & Carrots

Yield: 2

Hello Fresh

Beefy Mexican-style meatball soup! The meatballs (albondigas) are seasoned with garlic and cumin, sizzled in a hot pan, then simmered in a hearty broth along with carrot, onion, oregano, zucchini, and potatoes. This delicious one-bowl meal just needs a final squeeze of lime juice for flavor perfection.
Cook 40

  • 1carrot
  • 1oz veggie stock concentrate
  • 1oz sun-dried tomato paste
  • 1zucchini
  • 2oz beef stock concentrate
  • 1lime
  • 1tsp garlic powder
  • 12oz potatoes
  • 1onion
  • 1tsp cumin
  • 10oz ground beef
  • ¼cup Panko breadcrumbs
  • 1tsp dried oregano
  • salt & pepper
  • cooking oil
  • butter


Prep:

Wash and dry produce. Halve, peel, and dice onion into ½-inch pieces. Peel, trim, and quarter carrot lengthwise, cut carrot crosswise into ½-inch-thick quarter-moons. Trim and quarter zucchini lengthwise, cut crosswise into ½-inch-thick quarter-moons. Halve and dice potatoes into ½-inch pieces. Quarter lime.

Make meatballs:

In a large bowl, combine beef, garlic powder, cumin, panko, half the beef stock concentrates, ¾ tsp salt, and pepper. Gently combine, then form into 8-10 2-inch meatballs.

Start soup:

Heat a drizzle of oil in a large, heavy bottomed pot over medium-high heat. Add onion, carrot, and zucchini, cook until veggies are golden and slightly softened, 3- to 4 minutes. Add oregano and cook, stirring, until fragrant, 30 seconds more. Add potatoes, tomato paste, 2 tsp salt, and pepper. Cook, stirring, until veggies are well coated, 1- to 2 minutes. Add Veggie stock concentrate, remaining beef stock concentrate, and 3½ cups water, bring to a boil.

Brown meatballs:

Meanwhile, heat a drizzle of oil in a large pan over medium-high heat. Add meatballs and cook, turning occasionally, until browned allover, 2- to 3 minutes. Transfer to a paper-towel-lined plate (they’ll finish cooking in the next step).

Finish soup:

Reduce heat under pot with soup to low and carefully add meatballs one at a time. Cover and cook, stirring occasionally, until potatoes are tender and meatballs are fully cooked, 10-15 minutes. Remove from heat, taste and season with salt and pepper. Using a spoon, skim any excess fat from the surface. Stir in juice from half the lime wedges.

Serve:

Divide soup between bowls and serve with remaining lime wedges on the side.

Salmon, Maple-Glazed

Salmon, Maple-Glazed

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with Creamy Mashed Potatoes & Sauteed Green Beans

Yield: 2

Scott Nowell

Maple-Glazed Salmon is a luxurious meal from the comfort of your very own kitchen. There’s pan-seared maple glazed salmon, creamy mashed potatoes, and sauteed green beans and shallots.
Prep: 10 Cook: 40

  • 12oz potatoes
  • 6oz green beans
  • 1shallot
  • ¼oz thyme
  • 16oz salmon fillet, cut into 4 pieces
  • ½cup pure maple syrup
  • ¼cup soy sauce
  • 1tsp minced garlic 
  • 1½TBS sour cream
  • salt & pepper
  • olive oil
  • cooking oil or ghee
  • butter


Cook potatoes:

Wash and dry produce.

Dice potatoes into ½-inch pieces.

Tip: For a smoother texture, peel potatoes first.

Place potatoes in a large pot with a few thyme sprigs and enough salted water to cover by 2 inches. Bring to a boil and cook until potatoes are tender, 15-20 minutes.

Remove and discard thyme sprigs. Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot.

Mash with sour cream, salt, and pepper until smooth and creamy, adding reserved potato cooking liquid a splash at a time as needed.

Keep covered off heat until ready to serve.

Make sauce:

Mix ½ cup maple syrup, ¼ cup soy sauce and 1 tsp minced garlic.

Marinate salmon:

Place pieces of salmon in plastic bag and pour marinade over salmon. Manipulate the bag to coat all of the salmon. Set aside for 30 minutes.

Pre-cook green beans:

Bring a large pot of water to a boil and season heavy with salt. Note, it should taste like the ocean.

Next, add the trimmed green beans and boil for 3 to 4 minutes or until al dente or slightly crunchy.

Immediately remove them from the pot and strain them. Set aside.

Cook salmon & prep shallot:

Meanwhile, remove salmon from marinade and pat salmon dry with paper towels, season all over with salt and pepper.

Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add salmon to pan, skin side down. Cook until skin is crisp, and fish is almost cooked through, 5- to 7 minutes. 

While salmon cooks, pour marinade into small pan and bring to a boil over medium high heat. Reduce heat and simmer until marinade reduces and gets a syrupy consistency.

Also, halve, peel, and mince the shallot.

Paint salmon with marinade. Turn salmon over and cook until cooked through, 1- to 2-minutes more. Turn off heat. Transfer to a plate.

Sauté green beans:

In a large sauté pan over medium-low heat add in the butter and coat the bottom of the pan. Add the minced shallot and sauté for 2- to 3 minutes.

Add the green beans to the butter, season with salt and pepper and fold the green beans into the butter and shallot until coated on all sides.

Mash potatoes:

Heat pot with drained potatoes over medium-low heat. Mash with sour cream and 1 TBS butter until smooth and creamy, adding splashes of reserved potato cooking liquid as needed.

Stir in a drizzle of oil and season with salt and pepper.

Keep covered off heat until ready to serve.

Finish & serve:

Divide salmon, green beans, and mashed potatoes between plates. Serve.

Chicken Milanese & Creamy Pesto Penne

Chicken Milanese & Creamy Pesto Penne

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with Crispy Prosciutto, Tomato-Olive Crostini & Balsamic Arugula Salad

Yield: 2

Hello Fresh

Lemony, tomato-and-olive topped crostini. Served with golden-brown chicken Milanese, plus creamy pesto penne, and finished with crispy bites of prosciutto. A balsamic-dressed arugula salad completes the meal!
Prep: 10 Cook: 45

  • green olives
  • 1demi-baguette
  • 3TBS parmesan cheese
  • 2oz prosciutto
  • 1½sour cream
  • ½cup panko breadcrumbs
  • 4oz cream sauce base
  • 2tomatoes
  • 2oz arugula
  • 10oz chicken cutlets
  • 1lemon
  • 1TBS Italian seasoning
  • 4TBS pesto
  • 6oz penne pasta
  • ¼oz parsley
  • 5tsp balsamic glaze
  • salt & pepper
  • olive oil
  • cooking oil

Prep:

Adjust rack to middle position and preheat oven to 425°F. Bring a medium pot of lightly salted water to a boil.

Wash and dry produce.

Dice tomatoes into ¼-inch pieces. Finely chop olives. Finely chop parsley. Zest and quarter lemon. Slice baguette into 8-10 rounds.

In a shallow bowl, combine panko, Parmesan, and Italian Seasoning.

In a small bowl, combine tomatoes, olives, parsley, lemon zest, a drizzle of olive oil, juice from one lemon wedge, salt, and pepper. Set aside, stirring occasionally.

Coat chicken:

Pat chicken dry with paper towels, place between two pieces of plastic wrap. Pound with a mallet or rolling pin until chicken is about ½ inch thick. Season with salt and pepper, brush all over (both sides!) with sour cream.

Working one piece at a time, press chicken into panko mixture until fully coated. Transfer to a plate.

Tip: For less mess, use tongs to dip and transfer.

Cook pasta:

Once water is boiling, add penne to pot. Cook, stirring occasionally, until al dente, 9-11 minutes.

Reserve ½ cup pasta cooking water, then drain.

Place cream sauce base and pesto in pot used for penne over medium heat. Stir in drained penne until thoroughly coated. Taste and season with salt and pepper if desired. Set aside, stirring occasionally.

Tip: If needed, stir in splashes of reserved pasta cooking water until pasta is coated in a creamy sauce.

Toast crostini:

Spread baguette slices out on a baking sheet and drizzle with olive oil, season with salt and pepper. Toast on middle rack until golden-brown, 5- to 8-minutes.

Crisp prosciutto:

Separate prosciutto from sheets. Heat a drizzle of olive oil in a large, heavy-bottomed pan over medium-high heat. Add prosciutto in a single layer. Cook until browned and crisped, 2- to 3-minutes per side.

Tip: Work in batches if necessary. Press down on prosciutto with a spatula for even crisping. Lower heat if browning too quickly.

Turn off heat, transfer prosciutto to a paper towel lined plate. Thoroughly wipe out pan.

Cook chicken:

Heat a ⅓-inch layer of oil in a pan used for prosciutto over medium-high heat.

Once oil is hot enough that a pinch of panko sizzles immediately when added to the pan, carefully add coated chicken. Cook until golden-brown and cooked through, 3- to 5-minutes per side.

Tip: Lower heat if chicken begins to brown too quickly.

Turn off heat, transfer chicken to a paper towel lined plate.

Finish & serve:

In a medium bowl, toss together arugula, half the balsamic glaze, a drizzle of olive oil, juice from one lemon wedge, salt, and pepper.

Roughly chop prosciutto.

Place crostini on a small serving platter and top with tomato-olive mixture (drizzle with any remaining balsamic glaze for a tangy sweetness if desired). Transfer pasta to a serving bowl, top with crispy prosciutto. Place arugula salad and chicken Milanese on a serving platter. Serve with with remaining lemon wedges on the side.

Pecan Pie

Pecan Pie

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Yield: one 9-inch pie

Bon Appétit

No booze, no chocolate, no hard-to-find ingredients in this rendition of the classic Thanksgiving pie. In this pecan pie recipe, we focused on the things that matter: the deep flavor of toasted pecans and a caramelly custard.
Filling and assembly:

  • 2cups pecan halves
  • 4large eggs, room temperature, beaten to blend
  • 1cup light corn syrup
  • ⅔cup (packed) light brown sugar
  • 1TBS robust-flavored (dark) molasses (not blackstrap)
  • 1TBS vanilla extract
  • 1tsp kosher salt
  • 6TBS unsalted butter, melted, slightly cooled


Filling and assembly:

Preheat oven to 350°F. Toast pecans on a rimmed baking sheet until browned and fragrant, 8–10 minutes. Let pecans cool.

Reduce oven temperature to 325°F. Whisk eggs, corn syrup, brown sugar, molasses, vanilla, and salt in a large bowl until smooth. Slowly whisk in melted butter until combined. Fold in pecans and pour into cooled crust.

Bake pie until edges are set and slightly puffed but center is recessed and wobbles like Jell-O, 55–70 minutes (it will continue to set after baking). Transfer to a wire rack and let cool for at least 3 hours before slicing. Serve with ice cream.

Do ahead: Pie can be baked 1 day ahead; tightly wrap and chill. Serve warm or at room temperature.

Fluffy Dinner Rolls

Fluffy Dinner Rolls

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Yield: 9

Epoch Times

The fancy French word for dough shaped in a ball is boule. Bread makers use the same technique to form a tight ball of dough for a large loaf of bread and for small individual dough balls such as these fluffy dinner rolls. While it takes two hands to form a large loaf into a boule, you can make a small one with just one cupped hand. If you get really good at it, you can even do two balls at once—one in each hand!

  • 2½cups (12½ oz) AP flour
  • 2¼tsp instant or rapid-rise yeast
  • 1tsp salt
  • ¾cup (6 oz) whole milk
  • 4TBS unsalted butter, melted
  • 2TBS honey
  • 1large egg yolk
  • Vegetable oil spray
  • 1large egg, cracked into bowl and lightly beaten with fork

In the bowl of a stand mixer, whisk together flour, yeast, and salt. Lock the bowl in place and attach the dough hook to the stand mixer. In a 4-cup liquid measuring cup, whisk milk, melted butter, honey, and egg yolk until honey has dissolved, about 20 seconds.

Start the mixer at a low speed and slowly pour in the milk mixture. Mix until no dry flour is visible, for about 2 minutes. Increase speed to medium and knead dough for 8 minutes.

Transfer the dough to a clean counter and knead dough for 30 seconds, then form the dough into smooth ball.

Spray a large bowl with vegetable oil spray. Place the dough in the greased bowl and cover with plastic wrap. Let the dough rise until doubled in size, 1½ to 2 hours.

Transfer the dough to a clean counter and use your hands to gently press down on the dough to pop any large bubbles. Pat the dough into a 6-inch square and use a bench scraper to cut the dough into 9 equal squares. Form each piece of dough into a tight, smooth ball.

Spray the inside bottom and sides of an 8-inch square metal baking pan with vegetable oil spray. Arrange dough balls in 3 rows in a greased baking pan. Cover the baking pan loosely with plastic. Let the dough balls rise until doubled in size, about 1 hour.

While the dough rises, adjust the oven rack to middle position and heat oven to 350°F.

When the dough is ready, use a pastry brush to paint the tops of the dough balls with the beaten egg.

Place the baking pan in the oven. Bake until rolls are golden-brown, 20 to 25 minutes. Place the baking pan on a cooling rack and let rolls cool in pan for 30 minutes. Turn the baking pan upside down to release rolls from pan. Turn the rolls right side up and use your hands to pull them apart. Serve warm or at room temperature.

Shrimp Scallop Medley 3

Shrimp Scallop Medley 3

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Yields: 2 to 3

Scott Nowell

Circa 2004: This started out with salmon, but without the couscous. I added couscous around 2015.
I made this new version in 2025 without any salmon but added some vegetables.
11/25 The salmon is back 😊.

  • oz salmon filet, skinned, deboned and cut in half for two servings
  • 12sea scallops, foot removed
  • 1221-25 count shrimp, peeled and deveined
  • ½cup pearl onions, frozen
  • ½cup corn, frozen
  • ½cup peas, frozen
  • 1½cups shrimp stock or
  • 1½water
  • 1cup shrimp shells and tails to make shrimp stock
  • 1cup Israeli couscous
  • ½tsp fish sauce
  • salt & pepper
  • butter
  • oil

Prep:

Defrost, rinse and dry scallops and shrimp dry on paper towel.

Place frozen peas, onions and corn in a microwave safe bowl. Cover and microwave for 2 minutes.

For shrimp stock:

Place shrimp shells in a saucepan and add 12 oz of water. Bring to boil and reduce to medium low heat. Bowl lightly for 10 minutes, occasionally mashing with a masher or large fork. Pour through a fine mesh strainer into heat proof container. Discard shells and rinse saucepan.

For couscous:

Return saucepan to heat and add 2 TBS butter. Add couscous and sauté until it is light brown, about 5 minutes.

Add shrimp stock and ½ tsp fish sauce to saucepan with couscous. Bring to boil and reduce heat to simmer. Cover and cook for 5 minutes. Remove cover and add peas, onions and corn on top of couscous. Cover and cook for another 5 minutes.

Heat a 12-inch skillet over medium high heat, add butter and melt until it foams. Add 1 TBS oil. Mix. Place salmon filets in center of dish/pan. Cover and cook for 8 minutes. Turn salmon over, add shrimp and scallops to pan, spread out and cook on the first side until lightly browned, about 3 minutes. Turn shrimp and scallops over and cook on the other side until lightly browned. Push shrimp and scallops to the edges of pan.

Remove cover from couscous, stir to mix vegetables and dump into skillet around salmon. Mix gently with shrimp and scallops.

Season to taste with salt and pepper.

Serve, placing a pat of butter on top of each serving.

Seafood Paella

Seafood Paella

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Yield: 6

Adapted from: Dinner At The Zoo

This seafood paella is a blend of saffron rice, Spanish chorizo, shrimp, clams and mussels, all simmered together to create an easy and satisfying one pot meal. This dinner is quick enough to make on a busy weeknight, yet elegant enough to serve to company.
Prep: 20 Cook: 45

  • 6cups chicken broth
  • ¼tsp saffron threads
  • 3TBS olive oil
  • ½cup onion diced
  • ½cup red bell pepper peeled, cored and diced
  • 2½tsp garlic minced
  • ½tsp smoked paprika
  • 2¼cups short grain rice such as bomba, calasparra or arborio
  • 8oz Spanish chorizo sausage sliced
  • 12oz shrimp peeled and deveined
  • 8oz mussels cleaned
  • 12oz clams cleaned
  • ¼cup frozen peas thawed
  • 2TBS parsley chopped
  • lemon wedges for garnish
  • salt and pepper to taste

Pour the chicken broth into a pot and bring it to a simmer. Stir in the saffron and ½ tsp salt. Remove the pot from the heat and let stand for 15 minutes.

Heat the olive oil in an extra-large deep skillet or paella pan (14 inches or larger) over medium heat. Add the onion and bell pepper, then cook for 4-5 minutes or until softened. Add the garlic and smoked paprika, then cook for 30 seconds. Season the vegetables with salt and pepper to taste.

Pour in the chicken broth mixture and rice and bring to a simmer. Cover and cook over low heat for 15 minutes.

Add the sausage, shrimp, mussels and clams to the pan. Cover and cook for 15-20 minutes, or until shrimp are pink and opaque and shellfish have opened. You may need to flip the shrimp halfway through so that they cook evenly. Turn the heat to high and cook for 5 more minutes to form a crust on the bottom of the rice.

Remove the pan from the heat. Add the peas, then cover the pan for 5 minutes. Uncover the pan, add the parsley, then serve, garnished with lemon wedges if desired.

Carne Asada

Carne Asada

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Yield: 4 to 6

Adapted from: NY Times

Nothing beats the smoky richness of charred sliced steak stuffed into tortillas. Carne asada translates to “grilled meat” and refers to the many variations on this dish, as well as parties that center around grilling the marinated meat. Esteban Castillo, the author of the cookbook and blog “Chicano Eats,” combines the intensity of a dry spice rub with a citrus juice marinade in his recipe. Sometimes, he pours some beer into the mix too, but this version, fresh with cilantro, garlic and scallions, already gives the steak big, aromatic flavors. —Genevieve Ko
Time: 35 minutes, plus 2 hours’ marinating

For the steak:

  • 8tsp steak seasoning (recipe follows)
  • ½cup fresh lime juice (from 4 large limes)
  • ¼cup fresh orange juice (from 1 large orange)
  • 1TBS Worcestershire sauce
  • 1½tsp vegetable oil
  • ¼cup chopped cilantro
  • 2scallions, sliced
  • 2garlic cloves, sliced
  • 1½lb flank, flap or skirt steak

For assembly:

  • 12-16corn tortillas
  • Salsas, for serving


Marinate the steak: In a small bowl, whisk together the lime juice, orange juice, Worcestershire sauce, oil, cilantro, scallions, garlic and 1 TBS steak seasoning. Place the steak in a resealable freezer bag or shallow dish and pour in the marinade. Make sure the steak is evenly coated. Seal the bag or cover the dish and refrigerate for 2 hours.

Transfer the steak to a baking sheet lined with foil (discard the marinade). Sprinkle the remaining steak seasoning all over the steak.

For grill:

Heat an outdoor charcoal or gas grill to medium, or set an indoor grill pan over medium.

Grill for 3 to 4 minutes on each side for medium-rare, 4 to 5 minutes for medium and 6 to 7 minutes for well done.

For broiling:

Prepare for broiling: Position an oven rack about 4-6 inches below the broiling element. Preheat the broiler to high and line a rimmed baking sheet or a broiling pan with aluminum foil for easy cleanup.

Bring steak to room temperature: Remove the marinated steak from the refrigerator and let it sit at room temperature for about 30 minutes before cooking to ensure even cooking. Pat the meat dry of any excess liquid to promote browning.

Broil the steak: Place the steak on the prepared baking sheet. Broil for 4 to 6 minutes per side, or until it develops a nice char on the outside.

Check doneness: Use an instant-read meat thermometer to check the internal temperature. 130°F for medium rare.

Remove the steak from the grill or broiler and rest on a cutting board for about 10 minutes before cutting into thin, small slices.

Steak seasoning:

8 tsp

2 tsp ground guajillo chili or chili powder

½ tsp ground black pepper

½ tsp ground coriander

¼ tsp ground cumin

¾ tsp kosher salt

2 tsp garlic powder

2 tsp onion powder