Another Cuisine at Home recipe.
Vaquero Steaks with pepper relish and goat cheese and Chimichurri Bread.
3 teaspoons brown sugar
1.5 teaspoons each: paprika, cumin, oregano, black pepper
salt to taste
4 sirloin steaks
Prepare grill to high. Combine brown sugar and seasonings in a small bowl; transfer 1/4 teaspoon of the mixture to a large bowl for the pepper relish. Rub remaining mixture over steaks and set aside until ready to grill.
2 tablespoons red wine vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon sugar
1 tablespoon olive oil
1 each: red pepper, yellow pepper roasted, seeded and diced
1/4 cup scallions, sliced
1/4 goat cheese, crumbled
Whisk vinegar, Dijon, and sugar together with spices in the bowl. Drizzle in oil, whisking constantly, until blended. Add peppers and scallion, toss to blend.
Grill steaks on both sides to desired doneness. Remove from grill, let rest five minutes, serve with relish and goat cheese.
2 tablespoons unsalted butter, softened
1 tablespoon Parmesan, grated
1/2 teaspoon each: oregano, thyme, red pepper flakes
2 garlic cloves, minced
salt to taste
1 cup chopped fresh parsley
1 baguette, halved horizontally
Preheat grill to high. Mash butter, Parmesan, herbs, pepper flakes, garlic, and salt together in a bowl. Stir in parsley. Spread butter over cut sides of baguette, then grill, buttered side down until toasted.