Steak & Peppers with Chimichurri

The secret to this recipe from BHG Magazine is the Chimichurri sauce.  It gives that extra kick to a delicious steak. I didn’t have a yellow sweet pepper so I used a green bell pepper.

1 ½ to 1 ¾ lb. Beef flank steak
2 Tbsp. Plus 2 tsp. Olive oil
2 pablano peppers, stemmed & seeded
1 lg. Red onion, cut into 1/2” wedges
1 med. Yellow sweet pepper
1 c. cilantro, coarsely chopped
1 jalapeno, seeded and finely chopped
2 Tbsp. Lime juice
1 tsp. Dried oregano, crushed
1 clove garlic, minced

Season steak with ½ teaspoon salt and ½ teaspoon black pepper; set aside. Cut pablano & sweet peppers into 3/4″ strips. Heat a heavy 12” skillet over medium-high heat. Add 1 tablespoon oil. Add peppers, onion and a large pinch of salt. Cook 5 minutes without stirring. Cook 5 minutes more, stirring once, or until vegetables are lightly charred and tender. Remove from skillet; keep warm.

Add remaining oil to the skillet. Add steak. Cook 12 to 15 minutes or until medium-rare (145F), turning once halfway through. Transfer steak to a cutting board. Cover, let stand 5 minutes. Slice steak; serve with pepper-onion mixture and chimichurri.

FOR CHIMICHURRI: In a small bowl, combine cilantro, jalapeno, lime juice, oregano, garlic and a pinch of salt. Stir in 2 teaspoon oil.

Garden Hot Dog Topping

This being Memorial Day weekend, I will be grilling hot dogs with a couple of toppings.  Below is the Garden Hot Dog Topping.

¼ c. vinegar
3 Tbsp. Sugar
1 garlic clove, minced
½ small yellow bell pepper, chopped
½ small green bell pepper, chopped
½ small orange bell pepper, chopped
Cream cheese, softened
Tomatoes, chopped

To make pickled peppers, whisk together vinegar, sugar & garlic in a bowl. Add peppers. Chill 1 hour, stirring occasionally.

Serve hot dog with pickled peppers, cream cheese & tomatoes

Garlicky Pickled Veggies

Today is Garlic Day and Amaretto Day. I couldn’t find Amaretto at my local grocery which makes it a little hard to make a drink for Amaretto Day. So I will share this recipe for Garlicky Pickled Veggies from Better Homes and Gardens. I made some adjustments to the recipe because I didn’t have quart jars. At the beginning of April, I mixed everything and put them into two half gallon mason jars. After waiting the week needed for the pickling, I was pleasantly surprised. This is a great way to pickle any vegetables you have around. I will probably put more garlic in next time I make it because the garlic in this batch is sort of overpowered by the red pepper flakes. These pickled vegetables are great as an appetizer or on a veggie tray for company.

3 c. cauliflower florets (1 head)
2 med. Red bell peppers, seeded & cut into 1: pieces
12 oz. Green beans, trimmed and cut into 1” pieces
2 med. Carrots, cut into 1/2” slices
1 med. Onion, cut into thin wedges
4 c. vinegar
2/3 c. sugar
1 Tbsp. Salt
12 garlic cloves, smashed
1 ½ tsp. Crushed red pepper

 

In a large pot, combine vegetables. Add enough water to cover. Bring to boiling. Cook uncovered, 3 minutes, drain.

 

In another large, nonstick, heavy pot combine 4 cups water, vinegar, sugar and salt. Bring to boiling, stir to dissolve sugar.

 

Pack vegetables into hot-sterilized canning jars, leaving 1/2” head-space. Add garlic and red pepper evenly between the jars. Pour hot vinegar mixture over vegetables, maintaining the 1/2” head-space. Wipe jar rims; screw on lids.

Let cool 30 minutes. Chill for at least 1 week before serving. Store in refrigerator for up to 1 month.

Ropa Vieja

Ropa Vieja is a Cuban beef stew.  The weird part is that ropa vieja means “old clothes” in English.  I really like this dish because you can do it in a slow cooker.  Any dish in a slow cooker is easy & delicious.  Enjoy!

ropa-vieja-51 ½ lb. Flank steak
1 onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
14 oz. Can crushed tomatoes
1 Tbsp. Vinegar
2 Tbsp. Tomato paste
1 c. beef stock
½ bottle beer (pale ale)
1 tsp. Cumin
1 tsp. Oregano
1 Tbsp. Tabsco

ropa-vieja-1ropa-vieja-4

 

 

 

 

Starting with the steak, put all the ingredients in a slow cooker. Cook on low for 8 hours. Once cooked, pour contents into a large serving dish and shred the meat. Serve topped with cilantro and olives.

 

 

ropa-vieja-leftovers-1

 

With the leftovers we shredded the beef and placed them on cabbage leaves covered with cream cheese.  This is a great way to stay on a Ketogenic diet instead of using a tortilla or bread.