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Best-selling author and celebrity chef Rocco DiSpirito shares a recipe to spice up your quarantine cooking!
Ingredients: 1 pound skirt streak trimmed Olive oil or avocado oil cooking spray Celtic sea salt Freshly ground black pepper 1 red bell pepper, cut into strips 1 yellow bell pepper, cut into strips 1/2 red onion, cut into 1/2-inch thick wedges 1 tbsp. extra-virgin olive oil 1 tsp. of chili powder 1 tsp. of ground cumin
Avocado Mash: 2 avocados 1/4 cup chopped fresh cilantro leaves 2 tablespoons fresh lime juice Celtic sea salt Ground pepper
Directions: 1) Allow the steak to sit at room temperature for 20 minutes. 2) Coat a grill, grill pan, or large cast-iron skillet with cooking spray. Heat over medium-high heat. Season the steak with salt and black pepper. Cook for 3 to 4 minutes per side for medium-rare. 3) Remove to a board and allow to rest for 10 minutes. 4) Meanwhile, in a bowl, combine the bell peppers, onion, olive oil, chili powder, cumin, and salt and black pepper to taste. Toss to evenly coat. 5) Place the pepper/onion mixture on the grill or in the skillet and cook until charred and almost tender, 5 to 7 minutes. 6) MAKE THE AVOCADO MASH: Scoop the avocados into a medium bowl. Add the cilantro and lime juice and mask with a potato masher or back of a fork until combined. Season with salt and pepper to taste. 7) When ready to serve, thinly slice the beef against the rain. Serve with the peppers/onions and avocado mash.
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