Soy Grilled Steak with Avocado and Red Pepper Salsa
Hello there wannabe foodies!
I’m back from a much needed four day weekend in the windy city
with my college girlfriends.
We did all those things that old girlfriends do. We chatted,
we ate, we shopped, we drank we danced, we played catchprase.
You know, all the things girls in their mid-twenties do.
It was everything I needed and more. Like I totally didn’t
know I needed this awesome maxi dress that I’m wearing today, but it somehow
found me in Chicago.
The trip was awesome. But it just reminded me how wonderful my
life is here at home. I missed my family. And the beach. And Wesley. And living
in a place where the humidity doesn’t make you feel like your sweating your
insides out.
And I missed cooking.
I’m REALLY excited for Tuesday this week.
But until I get to get back in the kitchen, I will leave you
with a recipe to hold us both over.
You will need…
For the meat:
2 pounds your favorite cut of steak
1 cup soy sauce
½ cup brown sugar
Zest of 1 lime
Juice of 2 limes
½ tablespoon fresh ground pepper
For the salsa:
2 orange bell peppers, chopped
1 cup cherry tomatoes, halved
2 avocados, chopped
3 garlic cloves, chopped
1 tablespoon paprika
1 tablespoon cinnamon
2 tablespoons white wine vinegar
1 cup cilantro, roughly chopped
Salt and pepper to taste
In a large zip top bag, combine the soy sauce, zest, lime juice,
pepper, brown sugar and steak.
Close the bag securely, shake up the mixture and let it
marinate for at least an hour and up to overnight.
When you are ready to cook your meat, heat your outdoor grill
or grill pan to a medium heat.
Start by searing your meat over direct heat on one side for
about 2 minutes.
Flip the meat and sear the other side for 2 minutes to make
sure you have good grill marks on both sides.
Move the meat off of the direct heat, close your grill and
cook the steak until it is about 135 degrees F in the center for medium rare.
The time depends on the thickness of your cut of steak. Mine
was about an inch thick and it took about 15 minutes.
After your sear your steaks are finished cooking, remove them
from the heat and cover them with foil to let them rest for 10 to 15 minutes so
they hold in their juices.
In a medium sized pan over medium heat, combine the bell
peppers and tomatoes and season them with salt and pepper.
Cook them down for about 5 minutes until the bell peppers
start to soften.
Add in the garlic, the paprika and the cinnamon and cook until
the garlic is fragrant, about a minute.
Pour in the vinegar and cook for another minute.
Add in the avocado and the cilantro and cook just until the
avocado is hot.
Remove from the heat and season again with salt and pepper.
By now your meat should be rested.
Slice the meat into pieces about ¾ and inch to an inch thick.
Top with ¼ cup of your salsa and serve hot.
Love and Beer Floats
Angela
For the meat:
2 pounds your favorite cut of steak
1 cup soy sauce
½ cup brown sugar
Zest of 1 lime
Juice of 2 limes
½ tablespoon fresh ground pepper
For the salsa:
2 orange bell peppers, chopped
1 cup cherry tomatoes, halved
2 avocados, chopped
3 garlic cloves, chopped
1 tablespoon paprika
1 tablespoon cinnamon
2 tablespoons white wine vinegar
1 cup cilantro, roughly chopped
Salt and pepper to taste
In a large zip top bag, combine the soy sauce, zest, lime juice,
pepper, brown sugar and steak.
Close the bag securely, shake up the mixture and let it
marinate for at least an hour and up to overnight.
When you are ready to cook your meat, heat your outdoor grill
or grill pan to a medium heat.
Start by searing your meat over direct heat on one side for
about 2 minutes.
Flip the meat and sear the other side for 2 minutes to make
sure you have good grill marks on both sides.
Move the meat off of the direct heat, close your grill and
cook the steak until it is about 135 degrees F in the center for medium rare.
The time depends on the thickness of your cut of steak. Mine
was about an inch thick and it took about 15 minutes.
After your sear your steaks are finished cooking, remove them
from the heat and cover them with foil to let them rest for 10 to 15 minutes so
they hold in their juices.
In a medium sized pan over medium heat, combine the bell
peppers and tomatoes and season them with salt and pepper.
Cook them down for about 5 minutes until the bell peppers
start to soften.
Add in the garlic, the paprika and the cinnamon and cook until
the garlic is fragrant, about a minute.
Pour in the vinegar and cook for another minute.
Add in the avocado and the cilantro and cook just until the
avocado is hot.
Remove from the heat and season again with salt and pepper.
By now your meat should be rested.
Slice the meat into pieces about ¾ and inch to an inch thick.
Top with ¼ cup of your salsa and serve hot.