The only time I get food magazines is when I am flying. Living in Bermuda, this means I have 3 years worth of Food and Wine's Christmas, Thanksgiving, and summer BBQ issues. I was home this past weekend, and on my flight back to Bermuda I was reading an interesting article about a chefs plan to lose weight that involved cooking lean cuts of meat, accompanied by fresh salsas. After reading that, the craving set in. I made this meal the night before Mandi got back, thinking it would be simple quick and fresh. Well it was simple and fresh, but after playing with celery puree for a half hour it was no longer quick. I still felt bad making it without Mandi though cause it was some of her favorite flavors and techniques! But there was plenty leftover for her to eat the next day.
First the marinade for the flank steak. I had the blender out to make some of the salsa stuff, so I decided to just purée the onions, garlic, and jalapeno for this marinade as well.
Steak in the marinade for a few hours.
Now on to the salsa. I wanted it to be different from other salsas I have made. This was not taken from any of the salsas in the magazine; it was more inspired by gazpacho. First I juiced the celery because I did not want any hard stringy celery chunks in my salsa, just the celery flavor.
Getting the juice form the puréed celery. The leftover chunks reminded me of play doh, so this is where I went on a slight tangent.
Keep a few seeds in the jalapeños to make it a little spicy.
Celery juice into the blender with 1 small chopped onion, 3 jalapeños, mostly seeded and chopped, and 2 or 3 cloves of garlic, also chopped. I sometimes leave the chunks bigger, but today I want uniform small pieces and not a purée. This is also why I puréed the celery first, so I could use the juice to help me blend the other ingredients evenly.
See, THAT is the consistency I was talking about. Small chunks.
VERY fresh tomatoes are important to this salsa.
I normally skin the cuke, but I felt that the colors helped make this look better. These are English cucumbers of course, the kind with the thinner skin.
Just a little cilantro to finish it off.
Super high heat. 7 minutes on each side.
Little lettuces for the bed.
Put a little of the juice from the salsa on the leaves to coat them like a dressing. Mix it around with your hand.
Top with The flank steak sliced thin against the grain, and the chunky salsa.
Two pretty healthy meals in a row on TFimB!?!? What is happening?
I made enough to pack a nice lunch for the next day.