Easter 2022

This is a super simple easter menu. I served this with an appetizer of sliced up watermelon, and guacamole, and chips with a side of grilled corn.

Let's get started.

Grilled Steak with Pineapple Salsa Printable Recipe

2 lbs. Flank or Skirt Steak

1/4 Cup Soy Sauce

1/4 Cup Worcestershire Sauce

1/4 Cup Olive Oil

2 Tbsp. Apple Cider Vinegar

2 Tbsp. Freshly Squeezed Lemon Juice

4-6 Cloves of Garlic, minced

3 Tbsp. Brown Sugar

1 Tsp. Garlic Powder

1 Tsp. Onion Powder

1 Tsp. Paprika

1 Tsp. Freshly Ground Black Pepper

Pineapple Salsa

1 Pineapple, peeled, trimmed, and cut into slices

2-3 Jalapenos

1 Red Onion, peeled and cut in half

1 Cup Cilantro, finely chopped 

1-2 Limes, juiced

1 Tbsp. Honey

Kosher Salt to taste

In a large Ziplock bag or container add in the soy sauce, Worcestershire sauce, olive oil, apple cider vinegar, lemon juice, minced garlic, brown sugar, garlic powder, onion powder, paprika, and black pepper. Mix until well combined. Add in the skirt steak and allow it to marinade for a minimum of 4 hours. 

Pre-heat your grill. 

Grill the pineapple slices, jalapenos, and onion for 1-2 minutes - remove from grill and finely chop. Mix together with the cilantro, lime juice, honey, and a pinch of salt. Set aside.

Grill the skirt steak for 3-4 minutes on each side or until done to your desired temperature. 

Remove from grill and allow to rest.

Slice and top with pineapple salsa. Serve and enjoy.

Coconut Cream Eggs Printable Recipe

1/2 Cup Unsalted Butter, softened

1 14 oz. can Sweetened Condensed Milk

1 Tsp. Vanilla Extract

1/2 Tsp. Coconut Extract

6 Cups Powdered Sugar

14 Oz. Sweetened Coconut

20 Oz. White or Dark Chocolate Melting Wafter 

Sprinkles for garnish

In a large bowl, add in the butter and using an electric whisk, mix it until light and fluffy about 2-3 minutes.

Add in the sweetened condensed milk, vanilla extract, coconut extract and mix until well combined.

Add in the powdered sugar 1 cup in at a time; mix until well incorporated.

Add in the shredded coconut and mix until combined.

Using a cookie scoop. Scoop out portions and form into eggs. Place the eggs on a baking pan lined with parchment paper. Freeze the coconut eggs for a minimum of 30 minutes.

Melt your chocolate wafters and dip the coconut eggs into them. Allow excess chocolate to run off and place them on the baking pan. Drizzle with additional chocolate and sprinkles.

Allow them to set. Serve and enjoy.

Follow me on Instagram @quirkyeating