Carne Asada with Confetti Salsa
Serves 6
For the Meat:
2 pounds organic sirloin tips
2 Tbsp. of lime juice
1 tsp. salt
2 Tbsp. Worcestershire Sauce
2 Tbsp. Olive Oil
1 tsp. black pepper
3 cloves of garlic, smashed and chopped
For the Salsa:
1 yellow bell pepper, cored and diced
3 tomatillos, diced
1 avocado, pitted and diced
1 mango, pitted and diced
1 large tomato, seeded and diced
1/2 red onion, diced
1 chipotle pepper in adobo sauce, minced
1/2 to 1 Tbsp. adobo sauce (depending on desired heat)
1 garlic clove, minced
3 Tbsp. lime juice
1/2 cup of chopped cilantro
~Combine the sirloin tips with the following 6 ingredients and seal in a ziploc bag, shaking to coat meat. Refrigerate for 2 hours. Meanwhile, in a large bowl combine the bell pepper, tomatillos, avocado, mango, tomato, red onion, chipotle, adobo sauce, garlic, lime juice and cilantro. Stir well, then season with salt and black pepper. Refrigerate until 30 min before serving. Let warm to room temperature before serving. When ready to cook the steak, heat a grill to high. Drain the meat, discarding the marinade. Sear on the grill, about 4 minutes per side for medium-rare. Serve with the confetti salsa, spooned on top.
Try this along with a salad, chips and salsa and our own version of Sangria!
Sangria
1/2 bottle of red wine, 2 cups of orange juice, 2 cans of Hansen's Mandarin Lime Soda or another type of sweetened spritzer and a sliced orange. Place all in a pitcher, top with ice and serve.
Cheers to Summer!
Enjoy!
