avocado

Spice-Rubbed New York Strip with Avocado-Lime Salsa

Anna Blankenheim Cooking, Recipes , , , ,

Tonight I wanted something quick and easy to cook… I landed on spice-rubbed New York strip with avocado-lime salsa and herbed corn muffins. This was actually pretty easy (took about an hour total) and came out really well. I found this recipe in a magazine (along with the recommendation for herbed corn muffins) and thought it sounded light and summary. It was really delicious – a nice blend of spicy and cool (thanks to the avocados!).

Enjoy!

Spice-Rubbed New York Strip Steak with Avocado Lime Salsa
Spice-Rubbed New York Strip Steak with Avocado Lime Salsa

Steak:

Ingredients

1/4 cup finely chopped red onion

2 tablespoons chopped fresh cilantro

1 1/2 tablespoons fresh lime juice

1 tablespoon olive oil

1 finely chopped, seeded Serrano pepper

1 avocado, peeled and diced

1/2 teaspoon salt

1 teaspoon ground cumin

1 teaspoon paprika

1/2 teaspoon garlic powder

1/2 teaspoon chili powder

1/2 teaspoon chipotle chile powder

1/4 teaspoon cinnamon

2 8-oz New York strip steaks, trimmed

Directions

Preheat a grill or grill pan to high heat.

Place first 6 ingredients in a bowl; gently stir in 1/4 teaspoon salt and set aside.

Combine remaining 1/4 teaspoon salt, cumin, and the next 4 ingredients (through cinnamon) in a bowl; rub spice mixture over both sides of steaks. Cooks steaks for 3 minutes per side (I did a little longer to make them medium). Let stand 5 minutes and cut across the grain into thin slices. Serve with salsa.

Muffins

Ingredients

1 1/4 cups low fat buttermilk

1/4 cup olive oil

1 egg

1 cup flour

3/4 cup yellow cornmeal

1 1/2 teaspoons sugar

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/4 teaspoon ground pepper

1/4 cup thinly sliced green onions

1 tablespoon minced fresh parsley

1 tablespoon minced fresh thyme

Directions

Preheat oven to 400 degrees.

Combine buttermilk, olive oil and egg. Stir well with a whisk.

In a separate bowl, combine flour, cornmeal, sugar, baking powder, baking soda, salt, and pepper. Make a well in the center of the mixture and add the milk mixture, stirring until just moist. Stir in green onions, parsley and thyme.

Spoon into 12 muffin cups coated with cooking spray. Bake at 400 degrees for 13 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging.

Cobb Salad Tacos

Anna Blankenheim Cooking, Recipes , , , ,

Not gonna lie, the past week or so we’ve been pretty bad at cooking in our house. Life has been super busy and we’ve given in to the ease of eating out. Tonight we tried a Cooking Light recipe (with our own twist) and it turned out really delicious! I introduce you to the Cobb Salad Taco with home-made chips:

Cobb Salad Tacos
Cobb Salad Tacos

I love a good cobb salad – add it to a tortilla and you can’t go wrong!

Ingredients

2 large eggs

2 bacon slices

2 garlic cloves, minced

2 tablespoons red wine vinegar

1 1/2 tablespoons olive oil

1/4 teaspoon Dijon mustard

2 cups shredded skinless, boneless rotisserie chicken breast

2 tablespoons ranch dressing

a squirt (to taste) of Sriracha

corn tortillas

2 cups thinly sliced iceberg lettuce

1/2 cup diced tomato

1/2 ripe peeled avocado, chopped

Directions

Hard boil the eggs, then dice them.

Cook bacon in a medium nonstick skillet over medium heat until crisp. Remove bacon from pan, saving the drippings. Drain bacon on paper towels, crumble and set aside. Add garlic to the bacon drippings and cook for 1 minute, stirring frequently. Remove from heat; add vinegar, oil, and mustard, stirring until combined. Add chicken to pan; toss to coat.

Combine ranch and Sriracha to taste.

The original recipe says to toast the tortillas over the burner… we prefer to give them a 10 second per side fry (using the same oil we made the chips in). That definitely keeps it a little healthier (I guess our “twist” isn’t so light…).

Now build your cobb salad taco! This was a super easy recipe and you can easily add other stuff (in fact, it called for bleu cheese, but I hate the stuff, so I left it out). Enjoy!