Marinade:

1 cup prepared tomatillo salsa

1/3 cup chopped fresh cilantro

2 tablespoons fresh lime juice

2 teaspoons minced garlic

1/2 teaspoon salt

1/4 teaspoon pepper

4 beef shoulder top blade steaks

(flat iron, about 8-ounce each)

18 small corn tortillas

(6- to 7-inch diameter)

Avocado Salsa:

1 1/2 cups prepared tomatillo salsa

1 large avocado, diced

2/3 cup chopped fresh cilantro

1/2 cup minced white onion

1 tablespoon fresh lime juice

1 teaspoon minced garlic

1/2 teaspoon salt

Toppings:

Minced onion, chopped

Fresh cilantro

Lime wedges

1. Combine marinade ingredients in small bowl. Place beef steaks and marinade in food-safe plastic bag; turn the steaks to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours.

2. Remove steak from marinade; discard marinade. Place the steaks on grill over medium-hot coals. Cook, covered, 10 to 14 minutes (or over medium heat on preheated gas grill, covered, 12 to 16 minutes) for medium-rare (146 degrees) to medium (160 degrees) doneness, turning occasionally.

3. Meanwhile combine avocado salsa ingredients in medium bowl. Set aside.

4. Place tortillas on grill. Cook until warm and slightly charred. Remove; keep warm.

5. Carve steak into slices. Serve in tortillas with avocado salsa. Top with onion, cilantro and lime wedges, as desired

Yields 6 servings

Calories 493, Total Fat 19g, Cholesterol 68mg, Carbohydrate 45g,

Protein 35g, Sodium 407mg.

8 English-cut short ribs (3 to 3 1/2 pounds)
1/2 cup low-sodium chicken broth
1 bunch green onions, trimmed and thinly sliced diagonally
2 cloves garlic, minced
2 tablespoons finely minced fresh ginger
1/3 cup low-sodium soy sauce
1/4 cup rice vinegar
1/4 cup light brown sugar
2 tablespoons red chili paste
1 tablespoon hoisin sauce
1 tablespoon toasted sesame oil
2 tablespoons toasted sesame seeds

1. Trim any excess fat from the ribs. Make two cuts across the grain, so that the ribs will absorb more of the flavor. Brown half of the ribs on both sides in heavy skillet over medium-high heat, then remove the ribs to a 4-quart slow cooker. Repeat with remaining ribs.

2. Pour broth into skillet and scrape up all the browned bits in the bottom of pan. Pour the liquid over the ribs in the cooker.

3. Combine the green onions, garlic, ginger, soy sauce, vinegar, brown sugar, chili paste, hoisin sauce and sesame oil in medium bowl, stirring until well-combined and sugar is dissolved. Pour mixture over the ribs.

4. Cover and cook on the low setting for about 5 to 6 hours, or until meat is very tender and almost falling off the bones. Spoon off any fat that may have collected on top of the broth then discard it. Serve with rice or noodles and sprinkle with the sesame seeds. Garnish with additional sliced green onions if desired.

Yields 4 servings

Calories 332, Total Fat 26g, Cholesterol 43mg, Carbohydrate 16g, Protein 12g, Sodium 903mg

1 pound top round steak, about 3/4-inch thick
Salt and pepper to taste
1/2 teaspoon garlic powder
1 tablespoon vegetable oil
1/2 of small carrot, cut into thin strips
3 green onions, diagonally sliced
4  water chestnuts, cut into thin strips
1/2 cup pea pods, cut into strips
1/2 cup hoisin sauce
1/2 cup peanut sauce
2 tablespoons rice wine vinegar
1/4 teaspoon ground ginger
1/4 teaspoon crushed red pepper
2 heads Boston lettuce, separated into leaves

Cut the beef steak lengthwise in half and then crosswise into 1/8-inch thick strips. Lightly season beef with salt, pepper and garlic powder. Heat the oil in large skillet until hot over medium-high heat. Add half the beef; cook and stir the beef about 2 minutes, remove from skillet and set aside. Repeat with remaining beef. Add the carrot, green onion, water chestnuts and pea pods. Cook and stir until vegetables are just tender, about 3 to 4 minutes. Combine the hoisin, peanut sauce, rice vinegar, ginger and crush red pepper in bowl. Stir in the beef and hoisin mixture; reduce heat and continue cooking until heated through. Serve beef mixture in lettuce leaves.

Yield 4 servings

Calories 448, Total Fat 25g, Cholesterol 54mg, Carbohydrate 27g, Protein 32g, Sodium 677mg.

1 boneless beef rump or chuck roast (about 3 pounds)
4 teaspoons Creole Seasoning
1 onion, sliced
2 celery ribs, sliced
2 green onions, chopped
1/2 teaspoon dried thyme leaves
1/4 cup vegetable oil
1/4 cup red wine vinegar
2 tablespoons vegetable oil
2 large carrots, cut into 1–inch pieces
2 large tomatoes, peeled and diced

Rub meat with the Creole Seasoning and place in large zipper plastic bag. Add the onion, celery, green onions, thyme, 1/4 cup vegetable oil and the vinegar. Refrigerate overnight, turning bag occasionally. Remove meat from marinade; reserve marinade and vegetables separately. Heat the 2 tablespoons of vegetable oil until hot in large saucepan or Dutch oven over medium hot heat and brown beef on all sides. Remove meat to platter. Cook and stir reserved vegetables and the carrots in drippings until brown; return the meat to saucepan. Add enough water to almost cover the meat (about 3 to 4 cups); heat to boiling. Reduce heat; cover and simmer until done, about 2 hours. Serve with rice if desired.

Yields 8 servings

Calories 353, Total Fat 19g, Cholesterol 99mg, Carbohydrate 7g, Protein 38g, Sodium 223mg.