It’s Martha Monday!
And it’s a good one!
This weeks recipe was a pick from Sarah of Mum in Bloom
But…there was really no salad. There was some cilantro, onions, and parsley, but it wasn’t exactly a salad. But it was a delicious meal.
Lets start at the beginning.
Martha has you whip up a marinade in the food processor of cilantro, champagne vinegar, EVOO, and some OJ and zest. I was expecting the consistency to be that of pesto but I got a runny marinade. At this point, your suppose to marinade your meat in half the marinade and save half for on top of the finished steak. I used the whole amount as a marinade because it was quite ugly as a sauce.
After you let it hang out for an hour more, you grill that baby up!
Meanwhile, I sliced some onions and grilled them on my grill pan. You can do this on the grill but mine were falling apart and I thought the grill pan would be an easier option at this point. I just grilled them till they had some good marks and great color.Then as I was rummaging through the fridge, I came upon some orange, yellow, and red baby peppers, I decided to slice them up and give them a little saute time of their own, and then through the onions in with them. This was the base of my “salad”.
With a sprinkle of flat leaf parsley and cilantro, I layed a few slices of meat on top. Replacing the missing ciantro sauce, I finished it off with with a balsomic reduction and a sprinkle of sea salt.
I would will make this again. And soon! Delicious!
Sirloin Steak Salad with Cilantro
- 1 cup fresh cilantro leaves
- 1/3 cup champagne vinegar
- 1 teaspoon extra-virgin olive oil
- 1/4 cup fresh orange juice
- 1 tablespoon finely grated orange zest
- 1 jalapeño, seeded and chopped
- 1/2 teaspoon coarse salt
- 1 pound sirloin steak (about 1 1/2 inches thick)
- 1 small red onion, halved and sliced into wedges
- Fresh flat-leaf parsley, for garnish
- Process 1/2 cup cilantro, vinegar, oil, orange juice and zest, jalapeño, and salt in a food processor until coarsely chopped.
- Rub half of the marinade over steak, and refrigerate for 1 hour.
- Preheat grill to medium-high. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 or 4 seconds.) Grill steak, flipping halfway through, until a meat thermometer registers 125 for medium-rare, about 12 minutes. Meanwhile, grill onion, flipping once, until it begins to soften, 3 to 5 minutes.
- Let steak rest for 10 minutes before thinly slicing. Serve with onion and remaining 1/2 cup cilantro and marinade, and garnish with parsley.