It's not quite summer, but this dish will definitely get you in the spirit! As if you weren't already there. The recipe comes from Keith Snow's Harvest Eating Cookbook, a personal favorite from our collection.
1 large flank steak
juice of 2 limes
2 T garlic pepper
1/4 c olive oil
2 ears of corn, roasted
1/4 c chopped onion
1/2 c chopped zucchini
2 garlic cloves, diced
1 t diced jalapeno pepper
salt and pepper to taste
1/2 c chopped fresh tomato
2 medium poblano peppers, roasted, peeled, de-seeded, and chopped
6 corn tortillas
sour cream (we used Greek yogurt)
1. Put the flank steak in a large bowl. Add the lime juice, garlic pepper, and olive oil. Flip the steak to coat both sides in the marinade.
2. Cover the bowl and allow to marinate for at least 1 hour
3. Prepare the grill and let it cook for 8-10 minutes on each side until medium-rare.
4. While the steak rests, make the corn relish. Cut the corn off of the roasted cobs with a knife.
5. Heat another 1/4 c of olive oil in a skillet. When the oil is hot, add the onion, zucchini, garlic, and jalapeno pepper. Season with salt and pepper. Stir and cook for a few minutes.
6. Add the fresh tomato and stir. Finally add the corn. Re-season with a pinch of salt and pepper.
7. Remove corn relish from the heat and place in a bowl. Stir in the chopped poblano peppers.
8. After the steak has rested, slice it into thin slices against the grain. Then cut it into bite-sized chunks.
9. Fill the corn tortillas with some steak, corn relish, and a dollop of sour cream or Greek yogurt.
Thursday, May 16, 2013
I saw Michael Pollan speak on Tuesday which was a dream come true! I found myself nodding and clapping practically every time he opened his mouth. His ideas and opinions on food are simple and seemingly obvious. I wish the transformation were only that easy! I'll leave you with a quote from his latest book, Cooked, which we all received signed copies of. Still geeking out!
Well, in a world where so few of us are obliged to cook at all anymore, to choose to do so is to lodge a protest against specialization—against the total rationalization of life. Against the infiltration of commercial interests into every last cranny of our lives. To cook for the pleasure of it, to devote a portion of our leisure to it, is to declare our independence from the corporations seeking to organize our every waking moment into yet another occasion for consumption. (Come to think of it, our nonwaking moments as well: Ambien, anyone?) It is to reject the debilitating notion that, at least while we’re at home, production is work best done by someone else, and the only legitimate form of leisure is consumption. This dependence marketers call “freedom.
Monday, May 13, 2013
Pike's Place, Seattle, Washington 2011
+ bye bye Google Reader, hello The Old Reader!
+ take 9 minutes and watch this
+ The Me Generation
+ this post makes me want to live in the boonies (in a place like this)
+ Patty Griffin, my love
Labels: goodness ///