An eventful week prevented me from participating in the weekly Saturday Showcase yesterday hosted by my friends Lori at All That Splatters, and
Each week Lori and Ann alternate hosting the Saturday Showcase event. This week was Lori's turn to host. Please click their links to learn more. Everyone is invited to participate! The object is to share a recipe you have made from another blog site, feature the recipe and refer to the original blog where you found the recipe.
It's lots of fun to share what you've learned from another blog and I hope you'll join us. You can go to either Lori's or Ann's blogs to find out the particulars.
This week I chose to make my new friend Sook's recipe for Brazilian Grilled Steak with Artichoke Salsa which Sook featured on her blog "My Fabulous Recipes" just last week. Here's a direct link to the recipe on her blog: Brazilian Grilled Steak with Artichoke Salsa.
Artichokes are one of my top 3 favorite vegetables so this recipe immediately caught my attention.
This is one of the most flavorful ways of preparing grilled steak that I have ever tasted ~Taste Testers at my house gave it 5 out of 5 stars. Yes!
I'll bet you can tell how much I loved this recipe by the number of pictures I made.
Yum, yum, yum.
Sook used flank steak, I used sirloin because that's what I had on hand (plus it was on sale.)... ;)
Use any boneless steak you like, just make sure you try this recipe!
You can make it as mild or as spicy as you like by adjusting the amount of jalapenos in the marinade and in the salsa. The jalapenos I bought were mild, with just enough bite to add a nice hint of background heat.
The meat is brushed with oil, sprinkled with steak seasoning (I used Montreal Steak Seasoning just as Sook did), some minced garlic and minced jalapeno, then marinated overnight. It's such a great marinade that I would use this for plain grilled steak even if I didn't make the salsa. But the salsa adds a wonderful dimension, it puts this dish right over the top.
The salsa is simple to assemble ~ ingredients are fresh tomatoes (I used cherry tomatoes because they are better than any other variety at this time of year where I live), chopped artichoke hearts (I used canned), minced garlic, jalapenos, cilantro, red wine vinegar and a tiny bit of salt. Delicious!
The meat and salsa also make a fantastic sandwich when served on a split toasted baguette, and I know it would be excellent served in a warm flour tortilla as well.
This one is a real keeper and I want to thank Sook for sharing it on her blog.
If you would like a printable copy of the recipe you can find it on my recipe blog by clicking here:
Thanks for visiting today, and I hope you'll consider joining us next Saturday!