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Choose from over 100 different delicious eateries for less during Arizona Restaurant Week.
Choose from over 100 different delicious eateries for less during Arizona Restaurant Week.
We're celebrating National Burger Month with Chef Monte Healy of Del Frisco's Grille.
We're celebrating National Burger Month with Chef Monte Healy of Del Frisco's Grille.
Kaylin Ford from The Melting Pot comes to FOX 10 teach you how to make your own cheese and chocolate fondue.
Kaylin Ford from The Melting Pot comes to FOX 10 teach you how to make your own cheese and chocolate fondue.
Just because your dinner cost $5 and was given to you at a drive thru doesn't mean you have to drink any old wine with it.
Just because your dinner cost $5 and was given to you at a drive thru doesn't mean you have to drink any old wine with it.
Chef Payton Curry shares some recipes with us that something different with your Thanksgiving leftovers.
Chef Payton Curry shares some recipes with us that something different with your Thanksgiving leftovers.
1 small white onion, chopped coarsely
1 garlic clove, peeled and roughly chopped
1 tablespoon fresh lime juice
½ teaspoon cumin
¼ teaspoon cayenne
½ teaspoon salt
1 pound beef skirt steak or flank steak, trimmed of surface fat
In a food processor or blender, combine one-quarter of the onion, the garlic, lime juice, cumin and salt. Process to a smooth paste. Place the skirt steak in a non-aluminum baking dish. Using a spoon, smear the marinade over both sides of the skirt steak. Cover and refrigerate for at least 1 hour or up to 8 hours. (not more than 8 hours!)
Remove the steak from the marinade. Oil the steak well on both sides and lay it over the hottest part of the grill. Grill, turning once, until richly browned and done to your liking, about 1½ to 2 minutes per side for medium-rare.
Margarita Shrimp Skewers > Fajita Grilled Steak > Black Bean and Corn Salad > South-of-the-Border Brownies
