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Steak Jalepeno Pockets
With millions of tasty treats to indulge in, it’s not always easy to find meals that won’t take a toll on your health. Luckily for us, teenage chef Sam Stern (who wrote his first cookbook at 14!) was faced with a similar issue.
After challenging himself to create delish recipes based on seven of his friend’s fave foods, he gracefully produced his third cookbook Get Cooking, which holds over 100 recipes for great tasting and healthy foods. All his ingredients follow the food pyramid, so you can get your daily servings in with each mouth-watering meal. Even better, they’re easy and quick to make.
Get a sneak peek for what’s in store with a recipe straight from the book below!
Steak Jalapeño Pockets
Ingredients: (serves 4)
4 rump or sirloin steaks
8 tortilla wraps
For the marinade:
4 cloves of garlic, peeled and crushed
4 to 6 pickled jalapeño peppers, chopped
2 tablespoons of coriander
Sea salt and pepper
Juice from 2 limes
Juice from 1 lemon
1 tablespoon of white wine vinegar
2 tablespoons of olive oil
For the fillings:
Guacamole
Sour cream
Chopped tomato or salsa
Iceberg or other crisp lettuce
Chopped red onion
Grated Cheddar
Directions
1. Smash the garlic, peppers, coriander, salt, and pepper together with a pestle and mortar. Tip into a jar or container. Add the lime and lemon juices, vinegar, and oil. Screw the lid on and shake.
2. Slap the steaks into a shallow dish. Tip the marinade over. Rub in well. Chill it for at least an hour (in your refrigerator). Return to room temperature before cooking.
3. Prepare fillings of your choice just before cooking the meat.
4. Get your grill or frying pan hot. Slap the steaks on. Cook for 2 minutes per side or until it’s done as you prefer. * Rest the meat somewhere warm.
5. Warm the tortillas in a frying pan or in an over until soft.
6. Carve the meat into thin diagonals. Chuck into the tortillas with the fillings.
*Beef is best when still pink inside.
Get Cooking is on sale now. To find out more about Sam and for where to buy, check out samstern.co.uk!
GET COOKING. Copyright © 2007 Sam and Susan Stern. Reproduced by permission of the publisher, Candlewick Press, Somerville, MA. 
4 rump or sirloin steaks 8 tortilla wrapsFor the marinade:
4 cloves of garlic, peeled and crushed 4 to 6 pickled jalapeño peppers, chopped 2 tablespoons of coriander Sea salt and pepper Juice from 2 limes Juice from 1 lemon 1 tablespoon of white wine vinegar 2 tablespoons of olive oilFor the fillings:
Guacamole Sour cream Chopped tomato or salsa Iceberg or other crisp lettuce Chopped red onion Grated CheddarDirections
1. Smash the garlic, peppers, coriander, salt, and pepper together with a pestle and mortar. Tip into a jar or container. Add the lime and lemon juices, vinegar, and oil. Screw the lid on and shake.
2. Slap the steaks into a shallow dish. Tip the marinade over. Rub in well. Chill it for at least an hour (in your refrigerator). Return to room temperature before cooking.
3. Prepare fillings of your choice just before cooking the meat.
4. Get your grill or frying pan hot. Slap the steaks on. Cook for 2 minutes per side or until it’s done as you prefer. * Rest the meat somewhere warm.
5. Warm the tortillas in a frying pan or in an over until soft.
6. Carve the meat into thin diagonals. Chuck into the tortillas with the fillings.
*Beef is best when still pink inside.
Get Cooking is on sale now. To find out more about Sam and for where to buy, check out samstern.co.uk!
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