And to kick things up after a pretty long hiatus, I have Spanish Steak and Peppers. Needless to say, I have gained a few pounds lately and so it goes without saying that ** I’m trying ** to focus my diet on proteins and vgeetables. It doesn’t help that my husband loves his rice and beans, but I’m not complaining either
On Friday, I was snowed in thanks to Nemo. Since when did we start naming snowstorms? And why Nemo? Does that even make any sense to name a snowstorm after a fish? (I know, it was probably a person’s name, but still..) Regardless, it was gorgeous snow. Fluffy chunks that actually stuck to the ground and piled on quickly. I knew in about three days it will turn into the New York grey sludge I’m all too familiar with, but it was beautiful while it lasted.
And when there’s snow outside, I feel the need to turn it up in the kitchen. No casseroles or stews here. Sometimes the best way to feel warm is to add some spice to your life. The Spanish-Style steak I have is a variation on Jamie Oliver’s recipe found in his “Food Revolution” cookbook. Simple and quick, this recipe is meant to be passed around. From the chopping to the sizzling and then to the savoring, every step reminds you of a warm, sunny afternoon in the kitchen of a Spanish villa.
If possible, the best thing to do to a nice slab of meat is ferociously stab it with a fork to allow all the herbs and spices to penetrate for a few minutes. Here, Jamie’s recipe called for paprika and garlic, and I added ginger and a scotch bonnet pepper. When the inside of my nose was tingly from the spicy aroma, I knew the steaks were perfect. I let them bathe in the oil and the seasonings for a good half hour while I tinkered around the kitchen with the rest of the chopping.
Here’s the steaks and peppers before…
And steaks and peppers after a turnover.
Remember keep the peppers moving and leave the steak just long enough to get grill marks. It saves your pan from a sticky mess and everything can be equally cooked. Save the juices for a nice drizzle on the meat when plating, and serve with a snowy mountain of rice.
SPANISH-STYLE STEAK AND PEPPERS (variation on Jamie Oliver’s Recipe)
3 steaks, about 4 oz each
1 tbsp chopped ginger
1 tbsp chopped garlic
olive oil to drizzle on steaks
paprika to coat steaks
1/4 scotch bonnet pepper, chopped
7 – 8 mini sweet peppers, chopped
salt and pepper, to taste
white rice, cooking on the side
1. Poke the steaks and drizzle with olive oil. Add them to a bowl with ginger, paprika, garlic, salt, and pepper. Stir them all together and leave for a half hour or so.
2. Heat a grill pan, and add the steaks and chopped peppers. Continually move the peppers, but leave the steaks for two minutes or until they get grilled marks. Then flip.
3. Cook the steaks 5 minutes more, then rest them on a plate while the peppers finish cooking.
4. Reserve pan juices to drizzle on the meat, and serve with the peppers and white rice.