steak and arugula salad

wee-eats-steak-saladI’ve been spending a lot of the last few months experimenting with all types of food delivery services – HelloFresh, Blue Apron, Home Chef and more. Meal kits have their pros – I love how convenient they are and how they can push me a little bit out of my comfort zone, but they have their cons too. For one thing, the costs can really add up and for another the produce isn’t always in the best shape by the time it gets to my door.

This is where Raw Spice Bar comes in. It’s not your typical subscription service – unlike Blue Apron or HelloFresh, they send you a batch of recipe-ready flavor kits along with accompanying recipes, highlighting a new region each month. The best part? They’re super affordable.

raw-spice-bar

Since you’re only paying for the spices, the costs are as low as $6 per kit (a savings of almost $50 over your typical meal delivery service). If you don’t like the recipes they send you, you can check their website for more or even create your own.

I received the October spices which were Chipotle Salt, Coffee Chili Steak Rub, and Sun Dried Tomato seasoning.

The chipotle salt recipe was for roasted veggies, which I did make, but I also used it to make elotes and ended up liking it so much I just started putting it on everything!

My first recipe, Sun Dried Tomato Pizza, I mostly followed the recipe but took some liberties with the toppings. Topped with grilled chicken, sun dried tomatoes, feta, and fresh basil the pizza was to die for! This spice would also be an excellent addition to pasta, like a penne alla vodka or lasagna.

Lastly was coffee chili rubbed steaks, which had a few extra steps that I deemed unnecessary. Instead I just added some salt and rubbed it along with the spices all over some sirloin steaks. I grilled the steaks like regular and served them atop a deliciously filling arugula salad. That’s the recipe you’ll find below! If you’re interested in trying out these spices for yourself, I’ve got an extra kit right here for one lucky winner – just enter below!

steak-salad-wee-eats

steak & arugula salad

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 1 hour, 25 minutes

Yield: 2 salads

Ingredients

  • 8 ounces steak
  • 1 packet coffee chili rub
  • 1 tablespoon salt
  • 4 cups fresh arugula
  • 4 inch piece of cucumber, quartered and thinly sliced
  • 8 to 10 cherry tomatoes, halved
  • pickled onions (recipe below), to taste
  • 2 tablespoons feta, crumbled
  • 2 tablespoons parmesan, finely grated
  • croutons, to taste
  • dressing (recipe below)
  • Pickled onions
  • 1 small or 1/2 large red onion, sliced
  • 1 cup water
  • 1/2 cup apple cider vinegar
  • 1 tablespoon granulated sugar
  • 1 teaspoon kosher salt
  • 1/2 small red onion
  • Dressing
  • 3 tablespoons good balsamic vinegar
  • 1 teaspoon dijon mustard
  • 1 tablespoon honey
  • 4 to 6 tablespoons olive oil, depending on preference
  • Salt and pepper, to taste

Instructions

    Pickle the onions
  1. Mix the water, vinegar, salt, and sugar together. Stir until salt and sugar are dissolved.
  2. Add onions and cover, let sit for at least 1 hour.
  3. Make the dressing
  4. Mix first 3 ingredients until combined.
  5. Stream in olive oil while whisking.
  6. Add salt and pepper to taste.
  7. Make the steaks
  8. Combine packet of seasoning with salt. Rub mixture over all sides of the steak (you will have about half left over, you can make an extra steak or save it for later).
  9. Heat grill to high heat.
  10. Cook steak on the grill for about 4 to 5 minutes on each side, until internal temperature reaches at least 135F.
  11. Remove from grill and tent lightly with foil, set aside while you make the salad.
  12. Make the salad
  13. Wash and dry all produce.
  14. Toss arugula with cucumber, tomatoes, pickled onions (you won't use all of them), cheeses, and croutons. Add desired amount of dressing and toss to coat.
  15. Slice steak on a bias and top salads (or place next to the salad).
http://wee-eats.com/2016/12/02/steak-and-arugula-salad/

 

a Rafflecopter giveaway

flank steak tacos

taco2main

Living in the desert definitely has its shortcomings – intense summers that make you want to die, the kind of sun that makes you feel like an ant under a magnifying glass, extreme lack of vegetation or color (besides brown, that is)… but it has a couple perks, too. Perks, you say? Yes, perks.

One of the main perks of living in the desert? Year-round grilling season. That’s right, year-round. While the rest of the country is huddled inside under layers of blankets, we desert-dwellers get to grill out. No snow to shovel, no ice to scrape, no gray skies – just sunshine and cool air. It’s almost perfect, really. If only we could hold onto that weather year-round.

What’s the best thing to grill? Anything, actually, but one of my favorites is always tacos. They’re just not the same if they aren’t cooked on the grill. Even the tortillas taste better after a minute on the grill. Something about the spicy steak, crunchy veggies, and sweet peppers all wrapped up in a warm flour tortilla is just … perfect. This steak recipe is the perfect way to end the summer grilling season. Add some grilled veggies and fresh home-made tortillas, and you’ll be in taco heaven.

So, while some of you may have to do your grilling indoors soon – we’ll be outside livin’ it up. :)

Spice-Rubbed Flank Steak

[ Printable Recipe ]

  • 2 teaspoons sweet paprika
  • 1 teaspoon ancho chile powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon light brown sugar
  • 1/2 teaspoon chipotle chile powder
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1/4 cup lime juice
  • 1 tablespoon vegetable oil
  • 1 1/2 lbs flank steak

1. Mix seasonings, lime juice, and oil together in a plastic bag or shallow dish. Add steak and let marinate at room temperature about an hour.

2. Remove steak from bag and grill over high heat 4 – 6 minutes per side. Let rest 10 minutes before serving.

3. To serve, slice against the grain into strips. Serve with grilled and fresh veggies in warm tortillas.

 

 

[ Adapted from SE ]