After almost a month of cooler temperatures (upper 40s to mid-60s) during our winter season, it seems we are back on summer temps. The last two weeks, we are having upper 80s with 20% humidity level. Last Wednesday, it hit the lowest level, only 12%. Needless to say, our humidifier is working nonstop these days.
So, to help to ease the warm weather, I did this wonderful recipe of cold meat. It was SOOO GOOD and refreshing.
So, here is the recipe
1 ½ lbs of flank steak (with all the visible fat removed)
2 bay leaves
¼ gallon of water
2 garlic cloves
Salt and pepper to taste
3 chopped tomatoes without seeds
1 chopped onion
Parsley and Spring Onions to taste
Juice of one lime
One dash of sweet paprika
2 freshly baked multigrain (organic) bread from a local bakery
Put an iron pan with a drizzle of olive oil on the heat, and when it is hot but not smoking, put the meat and brown both sides. Put all the seasoning, cover with water and let it cook until it is tender (about 70 minutes). Let the meat cool in the broth for about one hour.
Take the meat out of the pan and shed and/or cube the meat.
In a big bowl, add extra virgin olive oil, tomatoes, lime juice, onion, parsley, spring onion and sweet paprika. Mixed it all together, add the meat and mix a little more. And last add the avocado and gently steer it.
Serve the meat with the bread and with some green salad.
It is the perfect lunch/dinner for a warm day.
And there are still plenty of left over, so we will repeat the menu for dinner tonight ; )
I hope you are having a fabulous weekend ; )