Recipe Roundup - Week 2

Hello girlfriends! As you know, we started posting some of our favorite summer recipes a few weeks ago. Hard as it may be to find the perfect outfit for your next BBQ, it can be ten times harder to figure out what to make! 

My favorite meals are always the ones that have a bit of bite, taste very fresh and light, and leave me wanting more. A couple of weeks ago I had the good fortune of stumbling across this fabulous recipe whilst at a girlfriend's house for none other than a summer BBQ. I have to say, I have been hooked on it ever since. It's pretty fast and easy to make and most of the ingredients you will likely already have at home. Bonus: I made it for my boyfriend and he loved it, too! 

Carne Asada with Black Bean and Avocado Salsa

Serves: 4-6

Prep Time: 20 minutes

Way To Grill: Direct high heat (450-500 degrees Fahrenheit)
Grilling Time: 4-6 minutes


Salsa
       1 can (15 ounces) black beans, rinsed
       1 ripe avocado, finely chopped
       1 cup finely chopped white onion, rinsed in a sieve
       1 cup finely chopped ripe tomato
       2 tbsp roughly chopped fresh cilantro
       1 tbsp fresh squeezed lime juice
      1/2 tsp kosher salt
      1/4 tsp chipotle chili powder
      1/4 tsp ground cumin
      1/4 tsp freshly ground black pepper

Rub
        1 tsp chipotle chili powder
        1 tsp kosher salt
       1/2 tsp ground cumin
       1/4 tsp freshly ground black pepper


1 1/2 pounds skirt steak, trimmed of excess fat
Extra virgin olive oil

1. In a medium, non-reactive bowl combine the salsa ingredients. Cover with plastic wrap, pressing the wrap directly onto the surface. Place in fridge until ready to serve.

2. In a small bowl mix the rub ingredients. Cut the steak into foot long pieces to make them easier to handle on the grill. Lightly coat both sides of the steaks with oil. Season evenly with the rub. Let stand at room temperature for 20-30 minutes before grilling. Prepare the grill for direct cooking over high heat.

3. Brush the cooking grates clean. Grill the steak over direct high heat, with the lid closed as much as possible, until cooked to your desired doneness, 4-6 minutes for medium rare, turning once or twice. Remove the steaks from the grill and let rest for 3-5 minutes.

4. Cut the steak across the grain into 1/2-inch-thick slices. Serve warm with the salsa.

If you would like to add a starch to this recipe I would recommend a great wild rice. The earthy flavor compliments the fresh vibes of the salsa perfectly!

Since no summer BBQ is complete without fun drinks, why not try out something new like a pomegranate mojito? The mint with the pomegranate is surprisingly fresh and summery. 

Pomegranate Mojito

       2 tbsp sugar 

       1 tbsp fresh lime juice

       12 mint leaves

       6 tbsp white rum

       1/4 pomegranate juice

       1/8 - 1/4 fluid ounces soda water 

1. Combine the sugar, mint leaves and lime juice in a tall glass; mash with the back of a spoon. 

2. Mix in the rum and the pomegranate juice. 

3. Fill glass with ice. 

4. Top with a splash of soda water.

So there you have it: an easy, delicious meal to try out for your next BBQ. Add the mojito to spice things up a bit and really get the party started! Check back soon for more amazing summer recipes to try out and impress your friends with.