| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Beef and po, Cookbook, Restaurant |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Olive oil |
| 1/3 |
c |
Lime juice |
| 1/2 |
c |
Beer |
| 1 |
T |
Garlic, minced |
| 1 |
T |
Chili powder |
| 1/2 |
t |
Red chili flakes |
| 1/4 |
c |
Olive oil |
| 1/2 |
|
Onion, large diced |
| 1 |
|
Stalk celery, diced |
| 1 |
|
Green pepper, diced |
| 1 |
c |
Cilantro, chopped |
| 1/3 |
c |
Lime juice |
| 4 |
|
Tomatoes, chopped |
| 1 |
T |
Chili powder |
| 1 |
t |
Salt |
| 1 |
T |
Garlic, minced |
| 1 |
t |
Dried oregano |
| 1 |
T |
Red pepper flakes |
| 4 |
T |
Anaheim green chile, chopped |
| 2 |
lb |
New York steak strip |
| 1 |
|
Red bell pepper, cut into |
|
|
3/8-inch slices |
| 1 |
|
Green pepper, cut into |
|
|
3/8-inch slices |
INSTRUCTIONS
In a medium saucepan, mix together all marinade ingredients; simmer
for 5 minutes. Remove from heat to cool slightly; set aside. In
another medium saucepan, heat olive oil over medium heat; saute onion,
celery and green pepper until soft. Add remaining 9 salsa ingredients
and bring to a boil. Reduce heat and simmer 5 minutes; set aside. 3.
Cut steak into 1/2-inch thick strips. Place in marinade and toss to
coat; allow to marinate for 15 minutes. Grill strips over very hot
charbroiler or coals for 1 to 2 minutes on each side. Brush with
marinade during cooking. Grill strips of red and green peppers at the
same time. 4, Place steak strips on warm plates. Spoon salsa over
steak and garnish with grilled peppers. Chef-proprietor Jeanette
Jernigan of Winston 's Restaurant in Friday Harbor, San Juan Island,
is respected for her innovative cuisine. Islanders return to partake
of an old favorite from the menu or a new dish that she has created.
We enjoyed this entree and were pleased she chose to share it with
us. San Juan Classics Cookbook by Janice Veal and Dawn Ashbach Typos
by Brenda Adams <adamsfmle@sprintmail.com> posted mc-recipe 11/11/96
Recipe By : Winston's; San Juan Classics Cookbook Posted to
MC-Recipe Digest V1 #293 Date: Mon, 11 Nov 1996 01:45:08 -0800 From:
Brenda Adams <adamsfmle@sprintmail.com>
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