Steak And Salsa Food

HANGER STEAK WITH GRILLED SALSA

Steps:

• Combine the mustard, paprika, chili powder, 2 teaspoons salt and 1/2 teaspoon pepper in a small bowl. Place steaks on a sheet tray and sprinkle all over with the spice mixture. Let sit at room temperature for 2 hours.
• Preheat a grill to medium-high heat and place a cast-iron pan on one side of the grill.
• Drizzle the corn, jalapenos and onion with olive oil and sprinkle with salt and pepper. Place on grill and grill, flipping frequently, until slightly caramelized and tender, about 12 to 15 minutes total. Let cool slightly, then roughly chop the onion and jalapeno and place in a large bowl. Cut the corn from the cob into the bowl. Add the tomatoes, garlic, cilantro, vinegar, lime juice and a drizzle of olive oil and toss well. Season to taste with salt, pepper and hot sauce. Let sit while the steaks grill.
• Drizzle the preheated cast-iron pan with canola oil. Cook the steaks, flipping only once, for about 12 minutes total for medium-rare or until an instant read thermometer registers 120 degrees F. Allow the meat to rest for 5 to 10 minutes before slicing. Slice the meat against the grain to ensure tenderness, and garnish with the salsa.

STEAK WITH OLIVE SALSA

Steps:

• Preheat a grill to high. Combine the oil, garlic and rosemary in a shallow dish. Add the lamb, turn to coat and season with salt and pepper. Mix the parsley and olives in a bowl.
• Squeeze the juice of 1 lemon into a bowl. Put the peppers skin-side down on the grill; cook until blistered, brushing with the lemon juice and seasoning with salt, about 4 minutes per side. Transfer to a platter.
• Meanwhile, grill the remaining 2 lemons cut-side down until charred, about 5 minutes; set aside. Grill the scallions, turning, until tender, about 4 minutes. Transfer to a cutting board and coarsely chop, then add to the olive mixture and season with salt and pepper.
• Grill the lamb until marked, about 4 minutes per side for medium rare. (A thermometer inserted into the thickest part should register 140 degrees F.) Transfer to a cutting board and let rest 5 minutes. Slice against the grain, add to the platter and top with the scallion-olive mixture. Squeeze the grilled lemons on top.

CROCK POT SALSA STEAKS

Steps:

• Press garlic cloves into the crock pot using garlic press, or finely mince using another method, adding juice and pulp to the crock. For the beginner cook, 1 Tbs of dry minced garlic can be substituted.
• Add all other ingredients to the crock except steaks.
• Whisk together until well blended and tomato paste is no longer clumpy.
• Submerge steaks in sauce.
• Cover and simmer 4-5 hours on HIGH.

SWISS STEAK SALSA

Steps:

• Slice round steak into thin strips.
• I find that a sharp knife and partially frozen meat makes this easiest.
• Pour oil into good-sized frying pan.
• Brown round steak until no pink is apparent.
• Add onion soup mix, 1 cup water and salsa.
• Stir until well mixed.
• Bring to boil, lower heat, cover and simmer for 45 minutes.
• Add two cups water and one cup uncooked rice.
• Stir and bring back to boil.
• Cover and cook on medium heat for 20 to 25 minutes, until rice is done.

MEXICAN SALSA STEAK

Steps:

• Sprinkle the Adobo spice on both sides of the steak and rub it in well, Season with salt & pepper let the steaks rest 1-2 hours.
• Heat a heavy skillet over High heat, if necessary add a light spray of Veggie oil to the pan.
• Fry the steak for apprx 2 minutes each side (depends on the thickness, my steak was just over 1/2" thick).
• Turn heat down to medium.
• Place the cheese slices down the center of the steaks, pour salsa around the steaks, cover and continue cooking until the cheese has melted.
• Serve with plain rice or pasta with the salsa from the steaks poured over top as a sauce.

STEAK WITH TOMATO SALSA

Steps:

• Preheat broiler (or grill or however you want to cook the steak) Combine tomatoes, onion, japs, lime juice, cilantro, corn and tsp salt, set aside.
• (I like to make this a few hours early and let it marinate in the fridge) Smash garlic and salt with knife and make a paste; add cumin and pepper and then spread over steak.
• Cook the steak however you like and serve with salsa!

FLANK STEAK WITH SALSA VERDE

Steps:

• Make the salsa verde: Pulse the parsley, scallions, capers, lemon zest and juice, anchovies, garlic, mustard and olive oil in a food processor until slightly chunky. Pour into a bowl and season with salt.
• Preheat a grill to high or place a grill pan over high heat. Pierce the steak all over with a fork and season with salt and pepper. Oil the grill or pan; grill the steak, 4 to 5 minutes per side for medium-rare, turning once. Transfer to a cutting board and let rest for 5 minutes.
• Slice the tomatoes and season with salt and pepper. Thinly slice the steak against the grain. Serve with the tomatoes and salsa verde.

GRILLED SKIRT STEAK WITH A SALSA-LIKE SAUCE MADE OF CHARRED LONG HOT PEPPERS, GARLIC, ANCHOVY, LEMON ZEST AND OLIVE OIL

Steps:

• For the salsa-like sauce: Add garlic to a small saucepan over low heat and just cover with olive oil. Cook, about 30 minutes. Add anchovies and continue to cook, using the back of a wooden spoon to break up the anchovies and garlic, until anchovies melt, about 15 minutes more. Remove from heat and set aside.
• Preheat a grill for cooking over high heat.
• Grill long hot peppers on each side until softened and lightly charred. Remove from grill, roughly chop and place in a large bowl. (Leave grill on.) Add the garlic-anchovy mixture and mix to combine. Add lemon zest and juice to taste. Mix to combine.
• For the grilled skirt steak: Sprinkle skirt steak with salt and pepper. Grill steak about 2 minutes on each side for medium-rare. Remove from grill and allow to rest.
• Slice steak on a bias and place on a serving platter. Top steak with salsa-like sauce. Sprinkle with parsley. Serve!

SALSA STEAK GARLIC TOASTS

Steps:

• Prepare garlic toast according to package directions., Meanwhile, in a large skillet, heat oil over medium heat. Saute steak until no longer pink, 3-5 minutes; drain. Stir in salsa; cook and stir until heated through. Serve over toast. Top with sour cream and cilantro.