Tuesday, October 25, 2011

Warm Steak and Red Chard Salad with Corn and Tomato Salsa

I had these steaks in the fridge and asked Chris this morning how I should cook them.  He requested steak taco salad.  I had envisioned roasted potatoes, creamed chard, and steak with some sort of sauce.   But this was good practice for thinking outside my norm.  Using the ingredients I had, here's what I came up with.  Not even close to perhaps what he was envisioning, but it does use up what I have in my house already, which is always a good thing.


3 New York Strip Steaks - about 8 oz each
2 Tbsp honey
2 Tbsp Worcestershire sauce
1 Tbsp canola oil
Juice of 1/2 orange
1 tsp chili powder
1 tsp paprika
1/4 tsp kosher salt
Mix all together and marinate steak in fridge for several hours.  Grill over high heat to preferred temp.  Let rest at least 5 minutes before slicing.


2 Bunches red chard, leaves torn, ribs removed
1/2 cup chopped red onion
1 tbsp pine nuts
2 tbsp olive oil
salt and pepper to taste
Heat olive oil in a large saute pan, add red onion and pine nuts and saute until onions are softened.  Toss in chard, sprinkle with salt and saute until chard is wilted and soft, about 2-3 minutes.


1 Cup fresh corn cut off the cobb
1 Tomato, seeded and diced
2 Tbsp finely diced red bell pepper
1 Tbsp finely chopped cilantro
1 tsp rice wine vinegar
1 Tbsp olive oil
salt and pepper to taste
Mix together everything but the oil and let sit for a bit.  When ready to serve, heat oil in a medium saute pan.  Add the corn and tomato mixture just to warm.


1 Package of tandoori naan ( I used Stonefire Authentic Flatbread brand)
Freshly grated Cotija cheese
Heat oven to 425, sprinkle nan with the cheese.  Bake in oven until cheese is melted.  


Another good meal down the gullet.  Different for sure!

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