Sunday, January 16, 2011

Vaquero Steaks with Bell Pepper Relish and Goat Cheese

You know sometimes when you eat and all you can really do is just go "mmmmm"? Well, that's how dinner was tonight. From first bite, Mr. Max and I just exchanged varying "mmm's" with emphatic nodding - like Caveman Talk yet appropriate for this.

This recipe is from my Cuisine Tonight Quick and Easy Meal Favorites magazine. Thumbing through it again, I realize that I have gotten some real gems out of here like the Balsamic Flank Steak, Tarragon Cream Chicken, Pan-Seared Halibut, Risotto Alfredo and Deviled Roasted Potatoes. Goodness that's some tasty food right there!

This recipe takes less than 30 minutes to prepare, even with side dishes of steamed broccoli and baked steak fries. Each serving (5 oz. of meat) is 447 calories, 27g of total fat, 90mg cholesterol, 918mg sodium (which you can decrease if you do not use a meat tenderizer), 9g carbs, 2g fiber and 40mg protein.

Grocery List:
  • 1 tbsp brown sugar
  • 1 1/2 tsp paprika
  • 1 1/2 tsp cumin
  • 1 1/2 tsp dried oregano
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 lb. flank steak
  • 2 tbsp red wine vinegar
  • 1/2 tsp dijon mustard
  • 1/2 tsp sugar
  • 1 tbsp. olive oil
  • 1 red, 1 yellow and 1 orange bell pepper
  • 1/4 cup scallions, diced
  • 1/4 cup crumbled goat cheese
If you have an outdoor grill, go ahead and preheat it to high, brush the grate with oil. If you have an indoor grill or griddle, wait until you are almost ready to put it on.

Start by roasting your bell peppers. On a oven safe dish or pan, broil your peppers for 3-5 minutes or until blistering and blacking. Turn them to get the other side. Once finished, carefully place them in individual or one large plastic bag to steam them.

Combine the brown sugar, paprika, cumin, oregano, salt and pepper for the steaks. Spread the mixture along a large dish to rub or dredge the steaks in until covered on both sides.

In a bowl, mix together the vinegar, Dijon and sugar. Add a pinch of paprika and oregano. Drizzle in the oil, whisking constantly until well blended. Chop up your scallions and add.

Take your bell peppers and peel back the roasted blackened skin, remove the seeds, then chop them up accordingly. Add to the oil mixture and set aside until ready to serve.

Once your grill is ready, throw the steaks on for about 5 minutes on each side. Cook with grill closed until medium.

Slice with a serrated knife against the grain and spoon the relish with crumbled goat cheese over top to serve! You will absolutely enjoy! Served with creole steak fries and steamed brocolli

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