Agave Lime Marinated Sizzler Steak
1 sizzler steak filleted in half (this gives you a good sized portion for 2-3 people)
1/8 cup finely chopped onion
TBS of finely chopped cilantro
¼ TSP sea salt
1/8 TSP black pepper
TBS olive oil
½ TSP roasted garlic (I just used the minced garlic in a jar)
1/8 TSP Cumin
TBS Agave nectar
Juice of ½ a lime
*Makes 2 servings
Sizzler steaks are typically a thick cut of meat, prior to marinating the meat; I filleted the steak to make two thin steak portions. This will also help the marinade develop better into the meat.
In a small bowl, place your steak filets and add onion, cilantro, salt, pepper, cumin, olive oil, garlic, agave, and lime juice. Massage all the ingredients into the meat, until the marinade is well distributed. Cover the bowl with plastic wrap and refrigerate for 2-3 hours. This marinade will smell fantastic!
Remove meat from the fridge and let sit at room temperature for 15-20 minutes prior to grilling. Putting cold meat directly on the grill causes it to toughen up and unevenly cook. Grill steak on medium heat for 5-7 minutes on each side or until it reaches the temperature you are looking for. Make sure you get some lovely grill marks on your meat before flipping. Let the meat rest for a few moments prior to slicing. Serve on a platter with both sauces drizzled over top.
Cool Avocado Arugula Pesto Sauce
½ Anaheim pepper seeded
½ jalapeno pepper seeded (optional for heat, I preferred it medium. Completely your preference)
½ TSP roasted garlic
¼ cup toasted pine nuts
2 cups arugula
TSP sea salt
½ TSP pepper
½ cup water
Juice of one lemon
*Makes approximately 10oz of sauce
In a small pan, toast the pine nuts until lightly golden brown. In a blender, combine your toasted pine nuts and all your other ingredients! Puree ingredients until you have a smooth consistency. This sauce is addictive! Pour the sauce into two small bowls. Cover one bowl and refrigerate to pour over the meat. The other small bowl can be used as an amazing chip dip or put out a toasted baguette for dipping.
This red pepper sauce is inspired by one that my husband’s best friend, Chris made for us. He’s a fantastic cook! Brian and I wish him and his wife, Kristi, lived closer so we could invite ourselves over for dinner more often. Hopefully this sauce does his justice.
Smoky Roasted Red Pepper Sauce
2 large red bell peppers
½ seeded jalapeno
TSP roasted garlic
1 ½ TSP sea salt
¼ TSP black pepper
½ TSP onion powder
1/8 TSP cumin
½ cup unsweetened vanilla almond milk
*Makes approximately 10oz of sauce
On the grill, roast both red bell peppers on medium heat. Flip your peppers to make sure each side is evenly roasted. Once your peppers are slightly blackened on the outside, remove from the grill and let cool. Remove the core of the peppers and seeds. You can also remove some of the blackened exterior, depending on how much smoky flavor you want to incorporate in your red pepper sauce. In a blender, combine your roasted red peppers and all your other ingredients. Puree ingredients until you have a smooth consistency. The Smoky Roasted Red Pepper Sauce is the perfect complement to the Cool Avocado Arugula Pesto Sauce. The sauces provide a yummy balance to the savory meat. This sauce also makes a great dip or topping.
Well that concludes part II of this Spanish Inspired Menu. Check back Tuesday for the Arugula and Pear Salad with Feta. Hope everyone is enjoying their Sunday.
Cheers to the new week!