Thursday, August 16, 2012

Cooking Ahead

Steak Salad with Corn and Poblanos Two Ways
  This steak salad is a perfect example of what you can do with leftovers.  Eat some of this for dinner, then turn the rest into satisfying and simple salads for lunch over the next couple of days. 
  Here's how:

Simple Steak Salad with Corn and Poblanos Two Ways
Adapted from a Food and Wine recipe

  • 1 1/4 pound Tri-tip steak, skirt steak, chicken, tuna, tofu etc.
  • 2 ears of corn, shucked
  • 2 poblano peppers
  • Olive oil
  • Salt and pepper
  • Salad greens
Using a grill pan or grill, grill shucked corn and poblanos over high heat.  Grill until charred, but peppers still firm, 3-5 minutes or more.  Cut corn from cob.  Place corn from one cob in blender, reserve the corn from the other cob in a bowl.  Seed and chop the poblanos, placing one chopped poblano in blender and the other in the bowl with the corn.  Add 2 Tablespoons of olive oil and 1 Tablespoon of water to blender.  Blend to form a chunky sauce.  Mix together reserved grilled corn and poblano.  Set aside.
Grill meat.  Slice against the grain, and cut into smaller pieces.  Serve with corn and poblano mixtures.
Refrigerate remaining meat and sauces.

Serve leftover meat and corn-poblano mixtures over salad greens. 

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