A fan of Riazul Premium Tequila, and a health junkie, I was thrilled to discover this recipe and had to share it!
Riazul Premium Tequila IN YOUR SALAD!?
Chile Lime Vinaigrette
Yield: serves 2-4
Prep Time: 2-24 hours (marinating time)
Cook Time: 15 minutes
tequila lime flank steak 1 (2 pound, 1-inch thick) flank steak -1/3 cup tequila (Riazul Premium Reposado or Blanco)-1/4 cup olive oil -1/4 cup lime juice-1/2 teaspoon salt -1/2 teaspoon pepper -zest of 2 limes-1/2 red pepper thinly sliced -1/2 green pepper, thinly sliced-1 tablespoon olive oil -1 head of red romaine lettuce, washed, dried and torn -1/2 cup black beans -1/2 cup copycat chipotle corn salsa -1 ounce colby jack cheese,\ freshly grated -1 avocado, sliced blue tortilla chips for topping
chile lime vinaigrette 2 tablespoons olive oil 1 tablespoons rice vinegar 1/2 tablespoon red pepper or chile oil 2 teaspoons honey the juice of 2 limes a pinch of salt + pepper
tequila lime flank steak Whisk tequila, olive oil, lime juice, salt, pepper and lime zest in a bowl until combine. Add flank steak to a ziplock bag or baking dish and pour marinade ingredients over top. Marinate (in the fridge!) for 2-24 hours, flipping steak a few times. When you’re ready to make the salads, heat the broiler in your oven on the highest setting and place an oven rack directly underneath. Broil steak for 5 minutes, flip and broil for 5 minutes more. If your steak is 1-1 1/2 inches thick, this will result in steak that is done medium-well. Let it rest for 5-10 minutes, then slice thin strips on an angle. You can cook the steak however you’d like! You can grill the steak if desired.
While the steak is cooking/resting, heat a skillet over medium heat and add olive oil. Add peppers with a pinch of salt and pepper, tossing to coat and cook for 5-6 minutes, until slightly soft.
To assemble the salad, place lettuce in the bowl with a pinch of salt and pepper, toss, and cover with flank steak, black beans, corn salsa, peppers, cheese, avocado and tortilla chips. Top with dressing and toss!
chile lime vinaigrette Combine all ingredients in a mason jar, shaker bottle or large bowl and shake/whisk until combined.
Ceviche de Pescado
yield: Serves 6
- 2 pounds white-fleshed skinless fish fillets such as flounder, sole, or corvina (cod)
- 1 cup fresh lime juice (about 12 limes)
- 1/2 teaspoon salt
- 1 small clove garlic, chopped very fine
- 1 or 2 fresh aji amarillo (yellow Peruvian chili), seeded and chopped fine, or substitute the canned aji
- 1 teaspoon chopped parsley
- 1 teaspoon chopped cilantro
- 1 medium onion, chopped fine (1/2 cup)
- 3 or 4 lettuce leaves
- 4 ears of corn, cooked and cut into 2-inch pieces
- 1 pound sweet potatoes, roasted in the skin, peeled, and sliced into 1/2-inch-thick rounds
- 1 pound yuca, peeled, cut into little-finger-sized slices, and boiled until soft
- A few strands of yuyo (a tangy seaweed, optional)
1. Cut the fish into strips 1 1/2 inches long by 1/4 inch wide. Soak the strips in lightly salted water for 1 hour to tenderize. Drain well.
2. Put the fish in a bowl and fold in the lime juice carefully. Add the salt, garlic, and aji and refrigerate for 15 to 20 minutes.
3. Just before serving, mix in the parsley, cilantro, and onion.
4. To serve, line a bowl or large platter with the lettuce. Place the ceviche in the center. Surround it with 3 separate mounds: corn pieces at the top of the platter, sweet potato slices on one end, yucca on the other. Garnish with the seaweed, if using.