Monday, August 8, 2011

Avocado Bell Pepper Salad with Roasted Asparagus and Steak

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Top beef round steak - 11.2 oz.
Haas avocado - diced
Asparagus - 8-10 oz.
Onion - 2 small chopped
Bell peppers - 1/2 of each; orange, yellow and red
Garlic - 2 cloves minced
Red wine - 1/2 cup
Lime - 1/4 cup
Extra virgin olive oil -  5-6 tbs.

1. Preheat oven to 350 F. Cut asparagus (tip: snap bottom off of one to determine where to cut the others). Foil a baking sheet, spread asparagus out evenly, season with 1-2 tbs. of extra virgin olive oil, salt and pepper. Roast for 10-15 minutes (done when tips are browning).
2. Heat skillet to medium-low with 2 tbs. of extra virgin olive oil. Add bell peppers to pan and season with salt and pepper.

3.  Cook onions with bell peppers until browning up, then add 2 minced garlic cloves. Splash with 1/4 cup of red wine and stir, picking up garlic and bits off bottom of pan. Cook off wine about 20 seconds, take off heat and place in bowl.

4. Season steak with salt and pepper. Add extra virgin oil, keep heat on med-low and cook each side 30 seconds (depending on how thick steak is and temperature you prefer). Remove, let cool, deglaze pan with remaining 1/4 cup of red wine, reduce a bit and add reduction to bell pepper bowl. 

5. Add avocado to cooked bell pepper bowl, squeeze 1/2 lime over it and toss gently (optional: add chopped fresh cilantro).

6. Once steak is cooled a bit, slice on a cutting board against the grain. Plate and enjoy. 

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