Category: Salads

Grilled Skirt Steak with Tomatillo Salad

Grilled Skirt Steak with Tomatillo Salad

For Tomatillo Salsa:

  • 4 pasillas de Oaxaca (dried smoked chiles), wiped clean
  • 1 pound fresh tomatillos, husked and rinsed, then quartered
  • 1 C packed cilantro sprigs
  • 2 C
  • 2 garlic cloves
  • 1 tablespoon packed dark brown sugar
  • 1 teaspoon molasses (not blackstrap)
  • 1/2 teaspoon ground cumin
  • 1/3 Old World Olive Co. Garlic EVOO

For Steaks and Tomatillo Salad:

  • 1/4 C Old World Olive Co. Garlic EVOO
  • 3/4 t ground cumin
  • 1 3/4 pounds skirt steak, halved
  • 1/2 pound fresh tomatillos, husked and rinsed
  • 1 C cilantro leaves
  • 2 t finely chopped shallot
  • 2 t fresh lime juice

Preparada

( I just made that up)

Grill steaks:
Blend 2 tablespoons OWOC EVOO, cumin, 1 1/2 teaspoons salt, and 1 tsp pepper, then slice steaks in 1/4 inch against grain on a 45 degree angle.  Let stand at room temperature.
Prepare a grill for direct-heat cooking over hot charcoal on high.  While the coals are getting to the right level, make your salsa and salad.Oil grill rack, then grill steaks to medium rare until grill marks appear, 4 to 6 minutes total for medium-rare. Let steaks rest on a cutting board, loosely covered with foil, 10 minutes.
Salad :
Thinly slice tomatillos and toss with cilantro, shallot, lime juice, remaining 2 tablespoons oil, and salt and pepper .
Salsa:
Slit chilis lengthwise, then stem and seed. Heat a dry heavy skillet (non-stick if you have one) over medium heat until hot, then toast chilis, opened flat, turning and pressing with tongs, until more pliable and slightly changed and turning  color, about 1 minute. Cover chilis with some hot water in a pot and soak until softened, about 20 minutes, then drain. Purée chilis, tomatillos, cilantro, garlic, brown sugar, molasses, cumin, and 1 teaspoon salt in a blender.Heat oil in a 10-inch cast iron skillet over medium heat , then cook salsa, stirring occasionally, until kind of thick, 4 to 9 minutes.
Serve:
Cut steaks into serving pieces and top with salsa and salad.

Condiriso

Condiriso

This wonderful blend found it’s way onto my plate in a recent trip to Long Island.  It is a simple blend of vegetables and spices that is packed in EVO and I am sort of guessing and surfing to get the ingredients so bare with me if you feel like I am unsure.  I am.

Finely chop Peppers, artichokes, carrots, cucumbers, celery, green olives, mushrooms, fennels, turnips, peas and black olives.  Use your own judgement as to the ratios.  Pour Old World Olive Co. EVO into a sauce pan using the amount needed to mostly blanket the vegetable blend.

Now add some white wine vinegar, but be careful not to add too much.  It won’t take a lot to do the job here as we are not pickling, just adding zest.  Add some sea salt and cracked pepper and apply heat.  We don’t want to boil, just get as hot as you would if you were canning it and that is what you can do.

Pour the mixture into canning jars and seal tightly enough for a good seal but not necessarily a safe seal.  You see, the heat is everything and you will have to play with it a couple of times, because, like I said, I’m guessing.  If you get it too hot, well, you will have soft veggies and that sucks.  I’m saying at least a week to set.  Dunno.

I apologize for the vague depiction here, but you can probably go to a nice Italian market and find the brand from Berni, but what fun is that?

BBQ Bob ,

Arrivederci

Condiriso

Chicken Margharita Salad

Chicken Margharita Salad

chicken margharita salad

 

Grill your chicken breasts with favorite seasoning.
Corn Bean Salsa: blend together and chill
1 can of Corn
1 can of Black Beans
1 large diced tomato
1 chopped sweet onion
Southwest spice blend
2 chopped jalapeños fresh or pickled
1 chopped red pepper
½ Cup Cilantro chopped
Chopped Lettuce, enough for each bowl to be lined adequately can be cut early and chilled
Cooked wild rice, about 3 cups
3 Avacados sliced just before serving
Lay a nice bed of chopped lettuce in each bowl. Place one scoop of warm cooked rice on one side, lay grilled chicken breast in other third of bowl, and lay out 5-7 avacado slices like a poker hand in the remaining space.
Carefully place one large scoop of salsa in center on top of dish. Place a couple of lime wedges around the edge for garnish.

 

Grilled Chicken & Fruit Salad

Grilled Chicken & Fruit Salad

applechicken

 

Grilled Chicken & Fruit Salad
A BBQ Bob Original
2 Cups Cubed grilled chicken chilled
Mayo (to personal liking)
¼ Cup chopped Celery
1/4C Chopped Pecans
1 T Lemon Pepper
1 Cup Diced Apple
1 Cup Chopped Red Grapes

 

Grill your skinless boneless chicken breasts the way you like them.  Cool in the refrigerator.  Cut into small 3/4 inch pieces.

Cut apples into small cubes, cut red grapes in half, dice celery and pecans into small bits.  Combine all ingredients in a mixing bowl.  Dust with lemon pepper if you like that flavor profile.  I suggest you sample a small bit before you do the whole batch.

Serve on a lettuce and tomato salad or on bread, buns, or tortilla with lettuce for a wrap.