Ingredients 4 tablespoons olive oil, divided ¼ cup lime juice ¼ cup orange juice 1 teaspoon fresh oregano, chopped 2 large garlic cloves, minced 1 teaspoon ground cumin 4 (6-ounces each) thin sirloin steaks Freshly ground black pepper FOR THE SAUCE: 1/3 cup cilantro, chopped 2 garlic cloves, chopped ¼ cup flat-leaf parsley 2 jalapeno peppers, seeded and chopped 1 ripe avocado, peeled and diced ¼ cup lime juice ½ teaspoon ground cumin. Preparation 1. In a small bowl, combine 3 tablespoon olive oil, lime and orange juices, oregano and garlic. 2. Place steaks in a glass container and pour marinade over them, turning to coat well. Cover and refrigerate for an hour. 3. Place all sauce ingredients in a food processor and process until smooth. If too thick, add a little water. Transfer to a bowl, cover and refrigerate until needed. 4. Heat remaining 1 tablespoon olive oil in a large skillet, add steaks and cook for about 3-4 minutes per side or to desired doneness. 5. Spoon sauce over steaks and serve.
Ingredients 1 large onion, sliced 1 teaspoon fresh oregano 1 each red, yellow and orange bell peppers, diced 1 bay leaf 1 ½ pounds boneless skinless chicken breast or thighs 1 teaspoon ground cumin ½ teaspoon cayenne pepper 1 (14 ounces) can no salt added diced tomatoes 1 green chilli pepper, seeded and chopped 2-3 fresh thyme sprigs 3 large garlic cloves Freshly ground pepper, to taste 3 tablespoons fresh cilantro of flat-leaf parsley, chopped. Preparation 1. Place onion, oregano, bell peppers and bay leaf in a slow cooker. 2. Add chicken, cumin, cayenne, tomatoes, chilli pepper, thyme and garlic cloves; season and cook for about 4 HOURS ON HIGH setting or 8 HOURS ON LOW. 3. Transfer chicken to a large plate and shred with two forks. Return to pot and stir to combine with the rest of the ingredients. 4. Serve sprinkled with cilantro or parsley.