Filtering by Tag: Cilantro and Roasted Onion

Bell Pepper Medley

3 tablespoons OLIVE & VINE Cilantro and Roasted Onion olive oil*

2 red bell peppers

1 yellow bell pepper

1 orange bell pepper

sea salt, to taste

2 tablespoons OLIVE & VINE Sicilian Lemon balsamic vinegar*

2 tablespoons chopped fresh basil

1 tablespoon chopped fresh parsley

1 garlic clove, minced

 

Seed and cut peppers in 1/4” strips.

Heat olive oil in large skillet over high heat. Add peppers and sauté until they begin to color in some places. Reduce heat and season with salt to taste. Cover pan and cook 10 minutes, or until peppers are softened.

Increase heat and add the balsamic vinegar. Stir and toss peppers until vinegar is evaporated. Remove from heat and stir in basil, parsley, and garlic. Stir to combine.

* For a spicy version, try Smoky Chipotle olive oil and Serrano Honey vinegar

Thai Steak Salad

1/3 cup fresh lime juice

1/3 cup OLIVE & VINE Cilantro and Roasted Onion olive oil

1/4 cup fresh cilantro, chopped

2 cloves garlic, minced

1/2 teaspoon hot pepper sauce

3 teaspoons honey or sugar

1 teaspoon sea salt

freshly ground pepper, to taste

1 pound sirloin or flank steak, 1-inch thick

4-5 cups salad greens, washed, dried and torn

1/2 small red onion, cut into half moons

1/2 cucumber, peeled, seeded, cut into half moons

 

Combine lime juice, olive oil, cilantro, garlic, hot pepper sauce, honey, salt and pepper in a small bowl. Whisk together and set aside.

Place meat between 2 sheets of plastic wrap and pound on both sides to tenderize. Remove wrap and place meat in a shallow pan. Salt and pepper on both sides. Pour half of the dressing over the meat and reserve the rest. Cover and marinate in the refrigerator for at least 1 hour or up to 12 hours.

Preheat oven to 400 degrees F. Heat a cast iron or oven safe skillet with a teaspoon or so of oil. Place marinated steak in skillet and drizzle marinade on top. Brown for a few minutes on each side. Transfer steak to the oven for 7-8 minutes. Check center for doneness (red for medium rare, pink for medium) and remove from oven when it is redder than you desire. It will continue to cook a little more.

Transfer meat to a carving board and let rest 10 minutes. Cut into thin slices on a diagonal against the grain of the meat.

Toss the greens, onion, and cucumber with almost all of the reserved dressing and divide among 4 plates. Top with an equal portion of steak slices and a drizzle of the remaining dressing. Serve with lime wedges if desired.

Serves 4.