We may see this time of year as winter in Florida. As a time for making soups, stews and baking bread while the weather is cool. But, to our snowbird friends that just flew in from record breaking artic blasts, they want the feeling of summer, or at least spring. That means taking out the grill pan or firing up the outdoor grill.
Florida strawberries are in season for a strawberry shortcake dessert. For dinner this recipe makes a flavorful addition to the meal. Serve on a bed of spinach or just as is with the creamy salsa on top.
2 Tablespoons dried mushroom rub (the fresh market or purchase dried shitakes and porcinis and grind in spice grinder.
½ Tablespoon chili powder
2 Tablespoons light brown sugar
1 Tablespoon sweet paprika
2 teaspoons kosher salt
Fresh ground black pepper
½ teaspoon cayenne pepper
1 Teaspoon garlic salt
½ teaspoon cumin
2 Tablespoons olive oil
2 cloves garlic minced
2 shallots minced
3 ears shucked corn on the cob but not cooked, cut off cob
¼ red onion, minced
1 pint grape tomatoes sliced
1 cup fresh cilantro chopped with stems
½ teaspoon Coleman’s dry mustard powder
½ cup fresh squeezed lime juice
3 avocados sliced or chopped squeeze lime juice to avoid browning.
1 ½ pounds- 2 pounds flank steak
1 cup Mexican Pepito Caesar dressing or regular Caesar dressing
Combine seasonings and brown sugar in bowl. Mix together.
Prepare grill and rub steak, both sides and let rest at room temp for 20 minutes.
Mix red onion and cilantro, lime juice, corn and tomatoes and season with salt and pepper
Rub 2 Tablespoons olive oil on steak. If using inside griddle pan add shallots and garlic and sauté.
Cook steaks about 3-4 minutes per side and rest 15 minutes.
Mix fresh avocado with the dressing into the corn mixture.
Slice steak against grain
Top with creamy salsa
Note: place on top of fresh baby spinach to make it an entrée salad.