Mexican cooking; Fresh salsa, Salsa rice, and Grilled steak

Mexican food is one of the cuisine that I had never tasted in Japan. I had never had Chili, Salsa, Cilantro, Quesadilla and more.

It is the cuisine that I have discovered after coming to the states.

For me, cilantro has unique taste, and I did not care for it at first but, I started liking it later on. I much prefer coriander spice (seed of cilantro) though. Because it got lemony taste and I like that.

You may wonder what is the difference between cilantro and coriander.

In the states, the leaves and stalks of the plant are referred to as “cilantro,” while the seeds are referred to as “coriander.” Essentially the same thing but, I think seed and plant itself (leaves and stalks) have different taste.

I like Mexican food now and, I make it now and then.

In this entry, I would like to share the recipe of Fresh salsa, Salsa rice, and grilled steak with you.

Grilled steak, Fresh Salsa, Salsa rice

Ingredients for Fresh salsa;

1.5 vine tomato diced
roasted poblano peppers 0.5 oz chopped ( fresh poblano pepper needed)
1/8 red onion chopped
1/4 jalapeno chopped fine
2 tsp lime juice
1/2 tsp white table sugar
2 tsp chopped cilantro
2 tsp canned whole corn kernel
pinch of kosher salt
pinch of black pepper

Ingredients for Salsa rice;

Fresh salsa 1/2C and extra (recipe follows)
Extra virgin olive oil
1 clove of garlic chopped
1/8 red pepper
1C Jasmine rice
1 tsp tomato paste
1/8tsp chili powder
1/16tsp Sazon (Coriander and Annatto)
1/8 tsp oregano
1/8 tsp ground cumin
1/8 tsp ground coriander

 Ingredients for Grilled flank steak;

1 lb Flank steak
1/2 tsp mexican chili powder

1/2 tsp oregano
1/2 tsp ground cumin
1/2 tsp ground coriander
1/8tsp paprika
pinch of red cayenne pepper
1/4 tsp kosher salt
1/8tsp ground black pepper
Extra virgin olive oil

<Fresh salsa>

1. In the small bowl,mix 1.5 vine tomato diced, roasted poblano peppers 0.5 oz chopped, 1/8 red onion chopped, 1/4 jalapeno chopped fine, 2 tsp lime juice, 1/2 tsp white table sugar, 2 tsp chopped cilantro, 2 tsp canned whole corn kernel, pinch of kosher salt, pinch of black pepper and set it aside

*** How to make roasted poblano pepper ***

1. Set the broiler “High”

2. Line the baking sheet with non stick foil

3. Wash the red pepper and place them on the lined baking sheet

4. Place the baking sheet with 1 poblano pepper under the broiler and wait
till the skin gets blisters.

5. Time to time, rotate the pepper and wait till all sides are with blisters and bubbly, take it out from the oven and toss them into a bowl and seal it with plastic wrap.

** Usually it takes about 15-20 minutes on Broil HI

6. Cool it down a little and when it is at temperature you can handle,
uncover the bowl and take the pepper out and peel the skin off, take
seed off and cut off the stem.


<Salsa rice>

1.Make salsa

2. Add Extra virgin olive oil in the sauce pan and add 1 clove of garlic chopped and stir til fragrant

3. Add 1/8 red pepper and cook a bit and then add 1C Jasmine rice and stir

4. Add 1/2C Fresh salsa, 1 tsp tomato paste, 1/8tsp chili powder, 1/16tsp Sazon (Coriander and Annatto) , 1/8 tsp oregano, 1/8 tsp ground cumin, 1/8 tsp ground coriander and stir

5.Add 1  2/3C water, pinch of kosher salt, and cook on medium low for 10 minutes, and lower the heat to simmer and cook 10 minutes more.

6. Serve the rest of the  salsa with the rice or you can mix in some more of the fresh salsa to your rice and stir and taste and serve

Makes: 3-4 servings

<Grilled flank steak>

For the steak,I like to use flank steak. 1 lb of flank steak makes good amount of grilled thinly sliced steak.

1. Take out the flank steak package 1 hour before the cooking time.

** For the good seared steak,you need to have room temperature steak,not the steak right out from the fridge

2. On the big plate, place one paper towel,1 lb flank steak and cover it with another piece of paper towel and press to take moisture out from the meat

** Wet steak does not make nice sear on the outside

3. Make the spice mix; In the small container, add 1/2 tsp mexican chiipowder, 1/2 tsp oregano, 1/2 tsp ground cumin, 1/2 tsp ground coriander,1/8tsp paprika, pinch of red cayenne pepper, 1/4 tsp kosher salt, 1/8tsp ground black pepper

4.Take off the top paper towel,and sprinkle the spice mix and rub it in, take bottom paper towel out,flip the meat over and sprinkle more spice mix on them and rub it in

5. Put the skillet on medium high heat and drizzle extra virgin olive oil,and wait till you see the smoke coming out

** For the nice sear,you need screaming hot pan

6. Place the steak onto the skillet,and cook 4 minutes one side, flip over and cook about 3-4 minutes more

7. Take the temperature and when meat thermometer read 125F (medium rare),take the steak off from the skillet,and put it on the plate,cover it with foil and let it rest for 15 minutes

** For medium,take the steak out when meat thermometer reads about 130F-135F. After taking off the meat from the skillet,the temperature will rise still about 5F-10F.

8. Slice the meat very thin with 45 degree angle against the grain

9. Put the steak into a bowl,pour steak juice back in and mix with kitchen tongs and set it aside

Makes; 3-4 servings

<How to assemble>

1.Using the round cookie cutter, mound the salsa rice in the center on the plate, and slowly take the cookie cutter ring out

2.Put some grilled steak on one side, place extra salsa on other side and garnish the dish with chopped cilantro and serve


Aug 22, 2016 | Comments are off | Miscellaneous (Cooking)

Comments are closed.