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Recipe Exchange

Epitomized by our own Gallatin Canyon Cookbook published several years ago, and now by our newer cookbook, we continue with the tradition of great cooks in Bridger Canyon. From the Cork 'n Fork gourmet club dinners, to yummy desserts each month at Bridger Canyon Women's Club and salad luncheons, to our Wednesday dinners for the Bridger Canyon Fire Department, to our annual picnic potluck -- we have a lot of good cooks here in Bridger Canyon!

This site has some new recipes you may want to try. Won't you share some of your favorites? It's easy to add them and we'd all have them handy when we need a new recipe.

Cork 'n Fork members: Such wonderful recipes are used - please share here! We can just add them to existing categories and note which party it's from in the title. There is also an Ethnic tab, which might be good to use.

Bon Appetit!

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Chili-Rubbed Flank Steak With Sweet-Onion Relish

A Spicy Kick-It-Up-a-Notch Entree 
Kick up the heat in the kitchen and serve this spicy main dish, which uses chili powder, a seasoning mix that typically includes dried chilies and a variety of other spices, such as oregano, cumin, and coriander. There are many blends to choose from (including pure chili powder made from one kind of dried chili, like ancho), so select one that fits your taste preferences and heat tolerance. Enjoy this steak entree with grilled or roasted vegetables.
Use Vidalia or another sweet onion for the relish that accompanies this spicy steak. Instead of broiling, you could easily cook the steak on an outdoor grill over medium-high heat for 4 to 5 minutes per side. Keep in mind that flank steak is very lean and will toughen if you overcook it. Enjoy it with a salad of baby greens

  • 1 1/4 pounds flank steak

  • 7 teaspoons fresh lime juice 

  • 1/2 teaspoons chili powder

  • Salt

  • 1 medium sweet onion, minced

  • 1/3 cup chopped fresh cilantro


Heat the broiler.
Rub each side of the steak with 1 teaspoon of the lime juice. Sprinkle each side with 1 teaspoon of the chili powder and rub in. Season lightly with salt. Let sit while you make the onion relish.
In a medium bowl, combine the onion, cilantro, remaining 5 teaspoons lime juice, and remaining 1/2 teaspoon chili powder (add more chili powder to taste if you like).
Broil the steak 6 inches from the heat for about 6 minutes per side for medium-rare. Transfer to a cutting board and let sit for 5 minutes before thinly slicing at an angle against the grain.
Divide the steak and onion relish evenly among 4 plates and serve warm.

From the Kitchen of: Sharon Tudor Isler
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