St Elmo Shrimp Cocktail Sauce Extra Spicy
Zoup Beef Bone Broth (Made in Michigan)
Frontera Key Lime Avocado Salsa
Stirrings Mojito Cocktail Mixer
Simply Asia Rice Noodle Bowls: spring vegetable, shitake mushroom, sesame chicken
St Elmo Seasoning
CRISSCROSS If you are grilling a fillet with the skin on (common for salmon, bass and snapper), make shallow crisscross slices – about 1/8 inch deep – into the skin with a sharp knife. This will prevent the fillet from curling as it cooks.
SKIN SIDE DOWN Always grill a fillet with the skin side down first to ensure the skin is well browned and crispy before the fillet is fully cooked. To prevent sticking, clean and grease the grate before heating and brush the fillet with oil.
FLAKE TEST Follow recipe timings. Check doneness at the minimum cooking time by inserting a fork into the fish and gently twisting. (Typically, for each inch of thickness, a fillet requires about 10 minutes of cooking time over medium-high heat.) Properly cooked fish is opaque with a flaky texture; overcooked fish will be tough outside with dry, mealy flesh.
Mert’s seafood in the Okemos ice case Friday April 21st and Saturday April 22nd:
Wild Caught Yellowfin Ahi Tuna Loin Steaks Sashimi Grade
Wild Caught Sockeye Salmon Steaks
Wild Caught Mahi Mahi Fillets Sashimi Grade
Good Saturday, 04/22/17, through Sunday, 4/30/17
1.Fresh Ground Ultimate Burger Blend 75% Beef/25% Pork $3.99 lb
2.All Natural Boneless Skinless Chicken Breast $2.99 lb
3.All Natural Bone-In Pork Shoulder Roast $1.99 lb
4.All Natural Boneless Pork Shoulder Roast $2.49 lb
5.All Natural Bone-In Pork Steak $2.49 lb
Good Monday, 04/17/17, through Sunday, 04/23/17
1.Fresh Ground Ultimate Burger Blend 75% Beef/25% Pork $3.99 lb
2.All Natural Bulk Mild Breakfast Sausage $2.99 lb
3.All Natural Boneless Skinless Chicken Breast $3.49 lb
Mert’s seafood in the Okemos ice case Friday April 14th and Saturday April 15th:
Wild Caught Yellowfin Ahi Tuna Loin Steaks Sashimi Grade
Farm Raised King Salmon Fillets – beautiful!
Wild Caught Fresh Whitefish Fillets
Wild Caught Mahi Mahi Fillets Sashimi Grade
Good Saturday, 04/08/17, through Saturday, 04/15/17
1.Fresh Ground Beef Chuck $4.49 lb
2.All Natural Boneless Skinless Chicken Breast $2.99 lb
3.Fresh Polish Sausage Links or Ropes $3.49 lb
4.All Natural Bone-In Pork Shoulder Roast $1.99 lb
5.All Natural Boneless Pork Shoulder roast $2.49 lb
Good Monday, 04/17/17, through Sunday, 04/23/17
1.Fresh Ground Ultimate Burger Blend 75% Beef/25% Pork $3.99 lb
2.All Natural Bulk Mild Breakfast Sausage $2.99 lb
3.All Natural Boneless Skinless Chicken Breast $3.49 lb
Ingredients:
1 lb top sirloin steak or flat iron steak
2 tablespoon fajita seasoning mix
1 large sweet onion, cut crosswise into ½ inch slices
1 medium sweet red bell pepper, halved
1 medium green bell pepper, halved
1 tablespoon olive oil
4 tortillas (8 inch), warmed
Optional items:
Sliced avocado
Chopped fresh cilantro
Lime wedges
Directions:
Rub steak with seasoning mix. Brush onion and peppers with the oil. Allow steak to come to room temperature.
Preheat grill to medium high heat.
Grill steak and vegetables, covered, for 4-6 minutes on each side or until meat reaches desired doneness, and vegetables are tender. Sirloin steak does not like to be well done – grill to 145 degrees F for best results. Flat Iron steak can be grilled to complete doneness if desired.
Remove from grill. Let steak stand, covered, 5 minutes before slicing.
Cut vegetables and steak into strips; serve in tortillas. If desired, top with avocado and cilantro and serve with lime wedge.
Serves 4
From prep to table 30 minutes
