spice rubbed skirt steak with grilled corn black bean salsa

spice rubbed skirt steak with grilled corn black bean salsa

We grill a few nights a week in the summer and spice rubbed skirt steak is one of our favorites. Simple dinners rule at my house, especially when it's hot and I don't want to spend a lot of time in my kitchen.

The grilled corn black bean salsa can be partially made ahead, just stir in the grilled corn right before serving. The skirt steak can be brought out of the fridge a few hours before serving and rubbed with spices about half an hour before grilling. I used Williams Sonoma Steakhouse Rub on the steak, it's a good slightly spicy rub. Now I can focus on my corn black bean salsa, this is a quick and delicious dinner, highly recommend by yours truly.

recipe for spice rubbed skirt steak with grilled corn black bean salsa

serves 2-3

steak

1&1/2 pounds skirt steak

Purchased or homemade spicy rub

Sea salt and freshly ground black pepper, to taste

Salsa

2 ears of corn, grilled and kernels cut from cob

1/2 cup canned black beans, drained

1/2 red bell pepper, chopped

2 tablespoons minced red onion

3 tablespoons minced cilantro

1 garlic clove, minced

1 tablespoon lime infused extra virgin olive oil

Sprinkle of chili powder, to taste

2 tablespoons fresh lime juice, plus wedges of lime for serving

Sea salt and freshly ground black pepper, to taste

Bring the skirt steak to room temperature and rub with spice mixture half an hour before grilling.

Grill the steaks for a few minutes on each side on medium high heat, rest for 5 minutes.

Meanwhile make the salsa. Note-grill the corn with the steaks, set aside to cool and strip the kernels off the cob. Combine all the salsa ingredients in a medium bowl, taste for seasonings.

Serve the skirt steak with the salsa and lime wedges on the side.

Comments

springtime chamomile tea cake with strawberry icing

Good grief, Easter is in the rear view mirror and we are deep into this new year. And once again it's tea time at my house. This chamomile tea cake is a beautiful sweet addition to any tea ritual, especially my favorite, chamomile tea, which I rediscovered in my hotel room in Carmel earlier this fast moving year. I highly recommend a slice of chamomile tea cake with strawberry 🍓 icing with a cup of chamomile tea to just take a moment and slow this year down. Baking with tea is both creative and fun. Earlier this year I made Earl Gray sugar cookies which are made using the same method of infusing the butter with loose tea. For my tea cake I also rubbed the lemon zest into the sugar -another way to lend a pop of citrus to your baking. The strawberry icing is made using freeze dried strawberries, I pulverize them in my spice mill and then they are pressed through a fine sieve into the confectioner's sugar. In addition to using lemon zest rubbed into the sugar for the cake

pear jam with saffron infused honey and cardamom

Pear Jam with Saffron Infused Honey and Cardamom The summer after high school I worked sorting Bartlett pears at the Scotts Valley Fruit Exchange in Lake County California. I thought I would never touch or eat another pear again in my life. But, here I am years years later making pear jam in my kitchen with pears, honey and saffron grown in Lake County. A few weeks ago My husband and I went to visit friends in Kelseyville at their finca, they generously supplied me with the pears from their orchard-Finca Castelero- for my jam. I will never forget getting up early in the morning and riding my bike across the valley from my cousin's house to work a long hot day sorting pears. I remember thinking whoever came up with the idea of creating a cooperative to sort, pack and send pears from family farms, including my cousin's family farm on what is now called Hendricks road, to markets all over the country really had a good idea! I never looked at pears in the grocery store the s

braised romano beans with heirloom tomatoes and purple leaf sweet basil

Romano beans braised in heirloom tomato sauce, shallots and garlic make an easy summer side dish -excellent served with grilled fish and potato purée. I know because that's what we had for dinner last Saturday night. I happily used purple basil from my own herb pots that are now watered with leftover shower water. We have many more months of drought ahead of us in California and apparently mask wearing when in public, no not in the car. I appreciate our farmers markets more than ever, thank you farmers for romano beans and heirloom tomatoes and also myself for the fresh purple basil. Such a treat to find fresh romano green beans at the farmers market; they hold up to a fairly long, about 20 minute braise and become tender in the tomato broth from the heirloom tomatoes. 🍅 This is one of those simple good veg recipes. Ingredients and Recipe for Romano Beans with Heirloom Tomatoes and Purple Leaf Sweet Basil Serves 2-4 1 pound fresh romano beans, washed and trimmed 2 tablespoon

Tarragon and Chives

Search This Blog