Chorizo Jalapeño Poppers
An ode to one of my favorite cuisines - Tex Mex - with a little upgrade in the form of chorizo and more cheese.
That’s right! We’re eating red meat! Which we do, occasionally. And probably more often than shows up on this blog, because I don’t blog every meal we eat. Actually, everything on the blog this week was cooked last weekend. Most of it in a flurry of cooking and photo taking and fun having on Sunday afternoon.
That Sunday afternoon ended with our consumption of this pretty little salad.
Nothing too complicated. You just have to know how to season and cook a steak.
Here’s what we put in our salad:
So, more important than anything in seasoning meat is salt. Start with good coarse kosher salt, a large amount of black pepper, and we used a little bit of Penzey’s English Prime Rib Rub. Give your steak a liberal coat of these three seasonings on both sides:
Use your fingers to press this mixture down into the meat. Warm a skillet up on medium-high in the meantime, with a scant tablespoon of vegetable oil in it.
Cook the steak 4-5 minutes on each side, so there is a good char but the middle doesn’t ever get completely cooked. Then, before you do anything, allow the meat to rest for at least 5 minutes – otherwise, one cut will make all of the delicious juices fall out.
The rest is pretty self explanatory. Every decent salad starts with a good bed of greens:
We’re at the right time of the year where every CSA box has some form of delicious greens. These ones are actually two weeks old – and they look awesome, because I used that great tip about putting a damp paper towel in the container.
Anyway, construct! I highly recommend going big with the dressing and the gorgonzola on this salad. You can never have too much cheese. We also toasted up several of the English muffins from earlier this week for a nice homemade crouton.