If you’ve visited A Pear to Remember before this, I don’t blame you for being bewildered. No, I didn’t develop a recent palette for beef. But in cooking for crowds recently, I’ve found flank steak a smash hit. Andrew, as my Certified Meat Taster, assures you this marinade is stellar. Eyes wide and an “Oh, honey”! Your guests with surely agree in delight.
for chicken, beef, pork from Susan Wyler’s Cooking For A Crowd
this recipes halves and multiplies easily, this is for 36 servings
6 pounds skinless, boneless chicken breasts
6 pounds skirt (or flank) steak
4 medium onions
6 garlic cloves, thinly sliced
2 cups fresh orange juice
1 cup sherry vinegar
2/3 cup fresh lime juice
1/2 cup olive oil or vegetable oil
2/ tbsp. dried oregano
2 tbsp. ground cumin
1 1/2 tbsp. salt
1 tsp. freshly ground black pepper
1/2 tsp. cayenne pepper
Whisk together the orange juice, vinegar, lime juice, oil, oregano, cumin, salt, pepper, and cayenne. Pour half over the chicken and half over the beef. (Note: If you are preparing this recipe so that you can grill the chicken in advance, make all the marinade, pour half over the chicken, and store the remainder in a covered jar, to use the day you grill the beef. It is not safe to use all the marinade for the chicken and reuse it for the beef.) I usually make this marinade a day before and marinate the steak overnight.
Best Tip: Dry the meat so it browns.
To cook the chicken, prepare a moderately hot fire in a barbecue grill (or heat a stovetop grill). Remove the chicken from the marinade and pat dry, scrape off any onions of garlic that cling. Grill the chicken, turning occasionally, until the chicken is nicely browned outside and white inside, but still juicy, 12 to 15 minutes. Transfer to a cutting board and let stand for a minute or two, then slice into thin strips.
To cook the beef, remove the skirt or flank steaks from the marinade and pat dry; scrape off any onions or garlic. Prepare a hot fire in a barbecue grill and cook for about 2 minutes per side; this steak needs to be on the rare side or it will be tough. (Still, I cooked it a bit longer, making a cut in the middle to ensure it was not overdone). Transfer to a cutting board and let stand for a minute or two before carving crosswise on the diagonal into thin slices.
One possibility: Serve the chicken and beef strips with warm flour tortillas and your choice of garnishes. I grilled poblano peppers and onions, and served with tomatillo guacamole , sour cream, and varied salsas. Don’t forget this unbeatable Mexicali salad.
Another possibility: Serve with grilled onions and mushrooms, fresh ciabatta slices, and these slow-roasted tomatoes. Homemade mac and cheese makes for a memorable entrée.
We’re well past 7,000 viewers on the blog, thank you for reading!