There are plenty of times that none of us wants to hang around for dinner. Whether you have family or just you, the result is just the same: get dinner on the table and let’s head out to what’s really important, right? Yeah, we know. That’s where this top sirloin steak becomes your best friend.
First of all, the steak and the salsa can both be made the night before (and gets better for it), while a little mashed potatoes, french fries, a nice little salad and the rest can be put together while the steak warms up and does a quick 3-4 minutes per side. Honestly guys, you really can’t get much improvement for that.by
Blood oranges are a terrific winter treat, and especially so this year because I somehow missed them last year. If you’ve never encountered them, blood oranges are small, like mandarins, with thick skins and deep dark red flesh that’s almost black sometimes. The best ones have a wonderful flavor that’s like a cross between orange and raspberry. It’s a flavor profile that goes really well with seafood, so when I spotted blood oranges at a local market, one of the first things I wanted to do is make this blood orange salsa to spoon over some simply prepared shrimp and scallops.
The salsa is similar to the mango salsa that I often use for fish, especially catfish. It’s made of fruit and fruit juice, onions, a little olive oil, cilantro, a pinch of salt and a little cayenne or chili pepper. The only tip, is to make the salsa well ahead of the meal. That’s mostly because blood oranges are somewhat difficult to peel, but I find the extra sitting time also allows the flavors to meld together.by
One thing that good restaurants do that I like and emulate is to dress ordinary food with colorful, flavorful sauces, gels, salsas or other condiments that compliment the underlying food without taking over the dish. This mango salsa is one of those. It’s great for dressing seafood or pork or chicken, for example.
Apart from the recipe below, my only advice is to use fresh ingredients, including fresh mangoes. It makes a difference.by
I really love the flavor and texture of skirt steak and hanger steak. This recipe uses skirt steak, because honestly, when I can get my hands on hanger steak, I can’t resist making it in the style of French bistros — but that’s a post for another day.
Back to skirt steak.
This is, apparently, something of a staple in Mexican and Tex-Mex cooking, used in fajitas, and carne asada, and some other dishes. So when I’ve got a nice piece of skirt steak, I start thinking Mexican. The marinade is beer and citrus, a recipe I’ve been using for so long I can’t remember where it came from. The rub is just salt, garlic and cumin, which imparts the mild Mexican flavor I am looking for, but if you have a favorite rub, feel free to use that.by