Grilled Steaks With Peppery Peach Salsa Recipes

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GRILLED SMOKY TOFU TACOS WITH PEACH CUCUMBER SALSA



Grilled Smoky Tofu Tacos with Peach Cucumber Salsa image

Provided by Katie Lee Biegel

Categories     main-dish

Time 5h25m

Yield 4 to 6 servings

Number Of Ingredients 34

Two 8-ounce packages extra-firm, smoked or baked tofu; see Cook's Note
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/2 teaspoon kosher salt
Pinch freshly ground black pepper
Olive oil, for brushing
1 cup sour cream
1/2 lime, zested and juiced
3 yellow peaches, finely diced
1 small cucumber, peeled, seeds removed and finely diced
1/2 bunch fresh cilantro, minced
1/2 jalapeno, minced
Juice of 1/2 lime
1/2 red onion, finely diced
Kosher salt and freshly ground black pepper
1 yellow onion, minced
1 tablespoon olive oil
4 cloves garlic, minced
2 teaspoons chili powder
1 teaspoon ground cumin
Pinch crushed red pepper flakes
1 tablespoon tomato paste
Two 14-ounce cans black beans, drained and rinsed
Kosher salt and freshly ground black pepper
Corn or flour tortillas, warmed
Ryan's Pickled Red Onions, recipe follows
1 red onion, thinly sliced
1/4 cup apple cider vinegar
1/4 cup white vinegar
2 tablespoons sugar
2 teaspoons salt
1 tablespoon peppercorns

Steps:

  • For the tofu: Sandwich each piece of tofu between 2 sheets of paper towels and place on a plate. Top with a second plate and weigh the plate down with a can or a heavy book to press any liquid out of the tofu. Set aside, changing the paper towels every 30 minutes, for 2 hours.
  • For the lime sour cream: Whisk together the sour cream and lime zest and juice in a small bowl, then transfer to a squeeze bottle or container. Refrigerate until ready to serve.
  • For the salsa: Combine the peaches, cucumber, cilantro, jalapeno, lime juice and onion in a large bowl and season with salt and pepper. Set aside.
  • For the black beans: Saute the onion in the oil in a large skillet until translucent, 5 to 7 minutes. Add the garlic, chili powder, cumin and red pepper flakes. Cook for 2 minutes, then stir in the tomato paste. Add the beans and 1/2 cup water. Bring to a simmer, then reduce the heat to low and cook for 10 minutes. Season with salt and pepper. Use a potato masher or the back of a wooden spoon to partially mash the beans. Cover to keep warm or reheat when ready to serve.
  • Make the tofu: Preheat an outdoor grill or grill pan to medium-high.
  • Cut the tofu into 1-inch-wide logs. Mix the chili powder, garlic powder, onion powder, paprika, salt and pepper together in a bowl, then sprinkle the tofu on both sides with the spice mix. Brush the tofu with a generous amount of olive oil. Oil the grill grates, then place the tofu on the grill and cook until heated through, 2 to 3 minutes per side. Transfer to a plate.
  • To build each taco, spoon some beans onto a tortilla. Top with the tofu and salsa. Drizzle with lime sour cream and serve immediately.
  • Place the onions in a jar. Whisk the vinegars together with the sugar, salt and 1 cup water in a bowl until dissolved. Add the peppercorns. Pour over the onions and refrigerate for 2 to 3 hours (see Cook's Note). Pickled onions keep about 2 weeks in the fridge.

GRILLED SIRLOIN STEAKS WITH PEPPER AND CAPER SALSA



Grilled Sirloin Steaks with Pepper and Caper Salsa image

Provided by Giada De Laurentiis

Categories     main-dish

Time 3h15m

Yield 4 to 6 servings

Number Of Ingredients 12

2 red bell peppers
2 yellow bell peppers
1 tablespoon water
3 tablespoons extra-virgin olive oil
3 tablespoons balsamic vinegar
1/4 cup capers, rinsed and drained
3 tablespoons chopped fresh flat-leaf parsley
Kosher salt and freshly ground black pepper
4 (8-ounce) boneless sirloin steaks, about 1-inch thick
2 teaspoons smoked salt or kosher salt
2 teaspoons herbs de Provence
Olive oil, for drizzling

Steps:

  • Salsa: Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Grill the peppers on all sides until charred, about 10 minutes. Put them in a bowl with 1 tablespoon water. Cover the bowl with a lid or plastic wrap for 30 minutes. Remove the charred skin, core and seeds from the peppers. Cut the flesh into 1/4-inch thick strips and put them in a small bowl. In a separate bowl whisk together the olive oil, balsamic vinegar, capers, and parsley until smooth. Season with salt and pepper, to taste. Pour the mixture over the peppers and toss until coated. Refrigerate for at least 2 hours, (can be made 1 day in advance).
  • Steaks: Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Season the steaks on both sides with the smoked salt and herbs de Provence. Drizzle with olive oil and grill for 4 to 6 minutes each side for medium-rare. Remove the steaks from the grill pan to a cutting board and let sit for 5 minutes before serving.
  • Thinly slice the steaks and arrange on serving plates. Top with the salsa and serve.

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