seared steak with roasted poblanos and onions

With this warmer HOT weather, I'm trying to keep my meals light and simple.  This Spanish dish of a steak covered with paprika and seared with peppers and onions with lime juice sounded refreshing and delicious.  It was!  We had this as our Cinco de Mayo meal last week!

 {seared steak with roasted poblanos and onions}

 {just a squeeze of lime juice and ready to eat!}

seared steak with roasted poblanos and onions
from myrecipes.com

makes 4 servings

2 tablespoons olive oil
4 steaks
2 teaspoons paprika
1 teaspoon ground black pepper
1 onion, wedged
2 poblanos, seeded and cut into 1/2 inch strips (if you want more heat leave some seeds)
4 lime wedges
sea salt chunks

1. Heat a cast iron skillet with oil.
2. Coat both sides of the steaks with paprika and black pepper.
3. Sear steaks in skillet until desired doneness.
4. Add onions wedges and peppers browning until caramelized on one side. 
5. Cook until tender.
6. Place onions and peppers on a plate.  
7. Top with steaks.
8. Sprinkle sea salt chunks on steak and serve with lime wedge.

What kind of foods do you like to eat when the weather is hot?  I lean towards lighter food with tons of fresh vegetables.

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tilapia veracruz

Although The Hubby doesn't really love fish, he will tolerate lean, white fish (not too fishy like salmon or tuna).  He absolutely LOVED this spicy Spanish dish.  This is so easy, it can be done in about 30 minutes for a quick weeknight meal.

 {tilapia veracruz}

{close up}

tilapia veracruz
adapted from www.myrecipes.com

makes 4 servings

1 tablespoon extra-virgin olive oil

1/2 onion, sliced

1 pepper, thinly sliced

4 garlic cloves, sliced

2-14 oz cans fire-roasted diced tomatoes, drained

1 tablespoon capers, rinsed and drained

1/4 cup green olives, halved (about 20)

1 teaspoon dried oregano
1/2 teaspoon chili flakes (more if you really like it spicy) 
4-4-oz tilapia fillets (or any other white fish will do)

1. Heat oil in a large pan on medium-high.
2. Once hot, add onions and peppers.  Sear until browned on one side.
3. Add garlic, tomatoes, capers, olives, oregano, and chili flakes.  Stir until combined.
4. Add fish on top and turn down heat to medium.
5. Cover pan and allow to simmer for 10-15 minutes or until fish is done.
6. Serve over rice.  

Do you like to eat fish?  Which do you prefer: fatty fish like salmon or lean fish like tilapia?
 

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Basque Vegetables

I am always looking for new ways to spice up vegetables.  Simple steaming with salt and pepper  with variations of oregano, basil, garlic and onions gets a little old after a while.  Thmye is an underused spice, in my opinion, so I am playing with it, and I came upon something delicious!

{Basque vegetables}

I decided to call it "Basque" because it has the spice and tang of Spanish cooking along with vegetables from that area.  As the recipe is made (and located below), it was a bit spicy for me; the hubby loved it--said it was perfect.  So remember--you can always add more!

{Frying the chili flakes gives it more flavor}

{Adding onions and garlic}

Basque Vegetables

Serves 6

Ingredients

2 tablespoons olive oil

1/2 teaspoon dried chili flakes

1 medium onion, sliced lengthwise

4 cloves garlic, minced

1-15 oz can diced tomatoes (or 2 fresh tomatoes)

3 each peppers, sliced lengthwise

1 medium zucchini, sliced

1 teaspoon paprika

1 teaspoon dried thyme

3 tablespoons lemon juice

Parsley for garnish (optional)

1. Heat oil in cask iron skillet; add chili flakes and saute for 2-3 minutes.
2. Add onions and garlic; cook until translucent.
3. Add remaining ingredients and simmer for 15-20 minutes or until vegetables are soft.

What do you do to spice up your vegetables?  I'm all ears (and stomach!)

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