Note: This is the first in an occasional series of heart-healthy and fitness-ready recipes for skiers. The following was submitted by Olympic biathlete Tracy Barnes, who co-wrote the Twin Biathletes’ Cookbook with her sister, Lanny. For more on the Barnes twins or to buy their book, visit their blog, twinbiathletes.com. Have a favorite recipe of your own? Share it with us by emailing firstname.lastname@example.org.
Carne Asada Elk (or Beef) with Grilled Fruit/Corn
This is a great summer time grilling recipe. The best Mexican food is simple with fresh ingredients. Hope you enjoy!
- Carne Asada Elk
- 2 lbs Elk Steak (sliced thin) or 2 lbs thin sliced flank steak (beef)
- 1/2 Cup Olive Oil
- 2 Tablespoons White Vinegar
- 3 Tablespoons Lime Juice or 2 fresh squeezed limes
- 1 clove garlic minced
- 1 Tablespoon Soy Sauce
- 1/2 Teaspoon Salt
- 1 Teaspoon Ground Cumin
- 1 1/2 Teaspoons Liquid Smoke
- 1 handful of fresh cilantro chopped (stems & leaves)
Add thin sliced Elk or Beef to plastic ziploc bag. Add the rest of the ingredients. Seal ziploc bag. Mix up meat & other ingredients in bag. Place Meat & Marinade in Fridge for 1-6 hours.
Remove meat from bag and place on hot grill. Grill for a very short period of time (1-2 min) on each side. Don’t over cook. May take less than a minute on each side.
On the grill:
Grill 2 Ears of Corn. Rotate on grill until corn is tender. Once cooked, cut corn off the cob.
Grill thin sliced pineapple. Grill for a minute or less on each side.
- Cherry Tomatoes (halved)
- Avocado (sliced thin)
- Black Beans (drained/washed)
- Mango (cubed)
- Fresh Cilantro leaves (removed from stems)
Mix Fresh Ingredients, cooked corn and pineapple. Add Carne Asada Meat.
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