The "Basque" chicken wings from The Thrill of the Grill by Chris Schlesinger and John Willoughby tasted so good the other day, I decided to try another recipe and this was also a hit.
You just take a nice, thick slab of top round, otherwise known as London broil, salt and pepper and grill it to medium rare. You cut the nicely seared meat into cubes and mix in a bowl chopped red onion, red pepper, green pepper, slice radishes, minced garlic, olive oil, tabasco sauce, chopped parsley and cilantro, ground cumin, chili powder and fresh-squeezed lime juice. Not the tenderest cut of meat even after a hot grilling, but flavorful and nicely set off by the vegetables.
Also used their recipe for black beans to accompany, which they cook with lots of onion and most of the same flavoring as the steak salad. They also recommend fried plantains and rice as sides, but that's way too much for us for a weekday, so we stuck with corn tortillas from the Latino market.
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