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.
Today is Avocado Day and what can you make with avocados – guacamole. The lime juice and Serrano peppers give this guacamole a little kick.
2 ripe avocados
½ tsp. Kosher salt
2 Tbsp. Fresh lime juice
2-4 Tbsp. Minced red onion
2 Serrano peppers, seeded & minced
2 Tbsp. Cilantro leaves, finely chopped
Dash of freshly ground black pepper
½ ripe tomato, chopped
Slice avocados in half and remove seed. Using a spoon, scoop flesh into a medium bowl. Roughly mash with a fork. Stir in salt, lime juice, onion, peppers and cilantro. Season to taste with black pepper.
Refrigerate, covered until ready to serve. Stir in chopped tomato and adjust seasons if desired.
Today is Apple Turnover day but as I have not been successful baking with coconut or almond flours, I did not attempt making a turnover. I found this refreshing ceviche created by Gustavo Pinet, executive chef at the Resort at Pedregal in Cabo San Lucas, Mexico. This can be served with tortilla or plantain chips or goes well with grilled fish.
1 cucumber, peeled
¼ jicama, peele
1 c. lime juice
¼ red onion, julienned
¼ serrano chile, thinly sliced
¼ bunch mint, finely chopped
¼ bunch cilantro, finely chopped
½ c. coconut milk
3 Tbsp. Olive oil
Chop apples, cucumber and jicama into 1/2” cubes. In a medium bowl, toss with lime juice and set aside for about 1 hour.
Add onion, chile, mint, cilantro, coconut milk and olive oil to the bowl and stir to combine. Season to taste with salt and stir again.
Today being Cinco de Mayo makes it ideal to share this Sangria Mexicana recipe. Enjoy!
2/3 c. freshly squeezed lime Juice
2/3 c. suga
3 c. dry, fruity red wine (Beaujolais, Zinfandel)
1 c. sparkling water
4-6 wheels of lime, with cut made on side
Make lime-sugar syrup by mixing lime juice, sugar and ¼ cup water, stirring until the sugar dissolves. Just before serving, pour wine into a pitcher and stir in lime syrup and sparkling water. Serve over ice in tall glasses, each garnished with a wheel of lime wended onto the rim.