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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Chipotle Beef and Corn Salad

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Chipotle Beef and Corn Salad Empty Chipotle Beef and Corn Salad

    Post by Lobo Fri Feb 05, 2016 2:34 am

    Chipotle Beef and Corn Salad Img55l
    Chipotle Beef and Corn Salad
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    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Servings: 4
    Chipotle chilies—fresh jalapeños that have been dried and then smoked—are preserved in a spicy, vinegary tomato sauce called adobo. Cans of chipotle chilies in adobo are available in most supermarkets. Transfer unused chilies and sauce to a glass jar with a tight cap and refrigerate for up to 6 months.






    • 107

    Ingredients:


    • 1 boneless sirloin or rib-eye steak, about 1 1/4 lb. and 1 1/2 inches thick
    • 2 Tbs. plus 1/4 cup olive oil
    • Salt, to taste, plus 1/2 tsp.
    • Freshly ground pepper, to taste
    • 1/4 cup canned chipotle chilies in adobo, with sauce
    • Juice of 2 limes
    • 1 Tbs. white wine vinegar
    • 1 large garlic clove, sliced
    • 1 Tbs. water
    • Kernels from 2 ears of corn (about 2 cups)
    • 6 radishes, chopped
    • 4 plum tomatoes, chopped
    • 1/4 cup minced fresh cilantro
    • 2 heads romaine lettuce, pale inner leaves only, torn into bite-size pieces

    Chipotle Beef and Corn Salad Wine-pairing-icon-red

    Wine Pairing

    This pairs well with rich, medium-bodied rosé wines from our Wine Club.

    Directions:

    Marinate the steak
    Place the steak on a plate, brush both sides with the 2 Tbs. olive oil, and season both sides generously with salt and pepper. Let stand for 30 minutes.

    Make the dressing and corn salsa
    Meanwhile, in a blender, combine the chipotle chilies, the 1/4 cup olive oil, half of the lime juice, the vinegar, garlic, water, 1/4 tsp. of the salt and a pinch of pepper. Process until smooth.
    In a bowl, toss together the corn, radishes, tomatoes, cilantro, the remaining lime juice and the remaining 1/4 tsp. salt.

    Cook the steak and assemble the salad
    Prepare a medium-hot fire in a grill. Alternatively, preheat a stovetop grill pan over medium-high heat.

    Place the steak on the grill rack or in the grill pan and cook, turning every 4 minutes, about 8 minutes total per side for medium-rare. Transfer the steak to a cutting board and let stand for 5 to 10 minutes. Cut the steak on the diagonal across the grain into thin slices. Arrange the lettuce on individual plates and top with the steak and corn salsa. Drizzle with the dressing and serve immediately. Serves 4.

    Adapted from Williams-Sonoma Food Made Fast Series, Salad, by Brigit L. Binns (Oxmoor House, 2007).

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