April 13, 2006

salsa steak

Been out of town a bit, chasing steelhead in the southeastern coastal rain forest on the “Lost Coast” of Alaska. Turned into an adventure, but what we’re about right now is the first real food that we ate when we got back. We all know I love me some steak: I even seared one over a whisperlight stove in the woods last weekend in a rainstorm. Admittedly, I have a tendency to make the same things over and over and it does get in the way of food writing sometimes, but this turned out so well it should be shared.

2 tbs olive oil
1 tbs sea salt
1 tsp fresh cracked pepper
1 tbs cumin
1 tsp paprika
1 tsp ground red pepper
1 tsp chopped fresh parsley

Trim any excess fat and coat the meat lightly with oil. Mix all of the spices together in a small bowl and then massage into the meat. If you are grilling on the stove, sear the meat on both sides for about 2 minutes and drop the heat to slow cook. I usually sear it and place it pan and all into a 350 degree oven for 5 minutes. Once cooked off to your desired doneness, remove from the heat/oven to a cutting board and tent with foil. Allow to set for 10 minutes or so while you get your salsa together.

1 can shoepeg (white) corn
1 can organic black beans
2 diced tomatoes
1 diced red pepper (not a bell)
1 diced jalapeno
1 diced red onion
1 1/2 cups of chopped fresh cilantro
1 tsp sugar
1 tsp salt
1 tbs cumin
3 minced cloves of garlic
juice of two limes

Mix it all up together in a nonreactive (not metal) bowl at room temperature. If you can, it is good to make your salsa ahead of time so the flavors can meld together. If not, it’ll be fine right after you mix it and even better with the leftovers. When I serve salsa over meat, fish, or chicken, I like add another texture. Slicing tortillas into thin strips and frying them a bit makes them crunchy and chewy at the same time. I don’t like to fry ’em till they are completely crispy like a chip, but somewhere in between. It only takes a minute or so to get them right.

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1 chris September 20, 2007 at

man, you need to tell us more about your culinary creations, especially, the european variety…

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