Adobo Steak, Pineapple Salsa and Black Beans

Adobo Strip Steak Tacos With Pineapple Salsa 

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Adobo Strip Steak Tacos

Summertime — that is the time to use your grill as much as possible! Somehow the thought of 30 degrees and grilling just does not sound very fun to me! I really enjoy grilling strip steaks because they cook so quickly and they really don’t require a lot of prep. So foodies, get outside and grill something to share with your family and friends. ¡¡Buen Provecho!!

1 pound yields 4 servings for tacos

Ingredients:

For the Adobo Steak:

3 chile ancho

3 chile guajillo

2 to 4 chile de arbol

2 to 3 cloves garlic

1 large Roma tomato

1 serrano pepper, stem removed

1/2 of a small white onion

1 1/2 tablespoons white vinegar

1/2 teaspoon cumin

1/2 teaspoon oregano

1/2 teaspoon garlic powder

1/4 cup water

Salt to taste

1 pound New York strip steaks, but marinade will be enough for 2 pounds

You will also need:

Corn or flour tortillas for making tacos

For theSalsa

2 cups fresh pineapple, diced

2 pickled or fresh jalapeño peppers, diced

1 chipotle in adobo, minced

1/3 cup red onion, diced

1/4 to 1/3 cup cilantro, chopped (I like a good amount of cilantro)

1/4 cup pomegranate seeds (optional)

Juice of 1/2 lime

1 to 2 tablespoons honey

Salt and fresh cracked pepper, to taste

This resipe yields about 3 cups

This recipe yields about 3 cups

Directions:

1. Remove the stems and seeds from the ancho and guajillo peppers. Remove just the stems from the chile de arbol, if any. Combine them in a pot, with garlic, tomato, serrano and onion. Cover with water, bring to a boil, reduce heat and cook for 6 to 8 minutes.

2. Drain and transfer to the blender. Add the vinegar, cumin, oregano, garlic powder, pepper, 1/4 cup water and about 1/2 teaspoon of salt. Blend on high until smooth, taste for salt, pour out into a shallow baking dish so it can cool. Once it has cooled add the steaks and coat evenly with adobo. Cover and refrigerate for at least 2 to 4 hours or overnight.

3. Remove the steaks from the refrigerator 40 minutes before cooking so they come to room temperature. In a bowl, combine all of the ingredients for the pineapple salsa, and taste for salt. Cover and set aside until ready to serve.

4. Preheat grill to medium/high heat for 15 to 20 minutes. Cook steaks for just 2 minutes per side. They cook quickly; remove from heat and let stand for a few minutes before serving. Serve as-is or slice against the grain for tacos! 1 pound yields 4 servings for tacos.

The Lazy Cook's Black Beans

About This Recipe

YIELD:

Serves 6 to 8 as a side

ACTIVE TIME:

30 minutes

TOTAL TIME:

2 to 3 hours

THIS RECIPE APPEARS IN:

The Lazy Cook's Way to Great Black Beans

RATED:

Ingredients

1 pound dried black beans, rinsed and picked over

8 medium cloves garlic, peeled and smashed

1 yellow onion, peeled and sliced in half, with enough of the root end intact that the onion doesn't fall apart

1 juicing orange, rinsed and sliced in half

Kosher salt

Place beans in a large pot and add water until beans are submerged by 3 to 4 inches. Add the garlic and onion, squeeze in orange juice, then add the squeezed orange halves. Cover and place over high heat until water comes to a boil, then uncover pot and reduce heat to a bare simmer. Cook until beans are completely tender and creamy, 1 to 2 hours, stirring occasionally, and adding water if tops of beans become exposed.

Remove orange and onion halves. Increase heat to medium and simmer, stirring frequently, until reduced to a thick, creamy sauce that clings to the beans, about 10 minutes. Season to taste with salt. Serve over rice or as a side with fresh cilantro and a dash or two of hot sauce.