I’m loving that we finally have access to a little kitchen – two weeks into our California road trip. I’ve never been so grateful for a kitchen worthy of a campervan! Just being able to make more than one mug of coffee at a time makes my morning. Whilst the kids are soaking up a few stationary days by the pool; and there’s a grill. Food glorious food! For a taste of USA – a nice piece of beef; for a taste of California – a fresh tomatillo & tomato salsa… But with a difference – these ones were grilled first, bringing the sweetness out into a whole new light!
Such an easy recipe – delicious in it’s simplicity! And so few ingredients needed.
Grilled Squash Medley, Beef & a Grilled Tomatillo Salsa
- 4 pieces 150-200g Beef Ribeye (or Loin Top Sirloin) Steak Boneless – take pieces about 2 cm/ ¾ inch thick.
- 3 small Yellow Squash
- 2 small White Squash
- 3 small zucchini
- 2 ripe tomatoes on the vine
- 2 ripe tomatillos
- 1 Jalapeno pepper
- 2 cloves garlic
- Fresh coriander leaves
- Extra Virgin Olive Oil
- Sea salt & freshly ground black pepper
2. Thinly slice all the squash & zucchini (max ½ cm/ ⅕inch thick), cut the mushrooms in half. Put them all in a bag or bowl, pour over about 5tbsp olive oil, season with sea salt & black pepper. Seal the bag and rub around to coat the pieces. Put aside.
4. Finely chop the jalapeno pepper and coriander leaves, crush the garlic cloves. Stir them all together in a small bowl. Put aside.
5. Heat up the grill, once hot, lay on all the vegetables.
When you put the meat on will of course depend on how you like it cooked, and how thick your pieces of beef are. If they’re about 2 cm/ ¾ inch thick & you’d like the meat medium, place it on the grill at the same time as the vegetables; if you’d like it medium rare, wait 4 minutes.
For medium – grill 5 ½ minutes each side.
For medium rare – grill 4 minutes each side.
For rare – grill 3 minutes each side.
6. The tomatoes and tomatillos will be ready first. Once they’re soft and have a nice colour, remove them from the grill, chop them up in small rough pieces. Add them to the jalapeno pepper mix, squeeze over the lemon juice & season with sea salt and black pepper.
7. The vegetables and meat will be ready about the same time. You can serve it up straight from the grill. A piece of meat, load the top with the grilled vegetables, and drizzle over grilled tomatillo salsa. Delicious!
A taste of California.