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Corn Nuts! Shout it out!
I have always been attracted to salty snacks. Growing up in Edina in the early 60's, Ray's Dairy Store was a favorite destination of mine. That's because Ray sold my two favorite snacks....Corn Nuts and Roasted Sunflower Seeds. Each cost just a nickel per bag. So if I was lucky enough to find a dime in my pocket, I'd ride my bike the eight blocks to 54th and France and splurge on Corn Nuts and Sunflower Seeds.
I was looking at the latest issue of Bon Appetit yesterday and came across a recipe that combined two of my favorite ingredients on earth....steak and corn nuts. What's not to love about steak....and then throw in the fabulous, salty crunch of corn nuts....and life becomes just about as perfect as it gets.
2 garlic cloves, crushed in a garlic press
1-1/4 teaspoon sugar
3 tablespoons of minced chipotles in adobo sauce
3 tablespoons lime juice, divided
3 tablespoons extra-virgin olive oil, divided
1 skirt steak
Fresh ground black pepper
3/4 cup plain Greek yogurt
1 large head of iceberg lettuce, leaves separated
6 radishes, thinly sliced
Cilantro leaves and lime wedges (for garnish)
1/2 cup lightly crushed corn nuts
- Whisk garlic, sugar, 2 tablespoons minced chipotle in adobo, 2 tablespoons lime juice and 2 tablespoons oil in a small bowl to combine. Season steak with salt and pepper and place in a large resealable plastic bag; add marinade. Seal bag and massage steak to coat. Let sit at room temperature 15 minutes, or chill, turning bag occasionally, up to 4 hours.
- Whisk yogurt, remaining 1 tablespoon chipotles in adobo, remaining 1 tablespoon lime juice, and ¾ teaspoon of salt in a small bowl; set aside for serving.
- Prepare grill for direct cooking over high heat.
- Remove steak from marinade and pat dry with paper towels. Cook steak over coals for 3 minutes per side for medium rare. Transfer steak to cutting board and tent with foil. Let steak rest for 5 minutes, then slice thinly across the grain.
- Arrange steak, lettuce, radishes, cilantro, and lime wedges on a platter or a couple of plates so that each component is visible and easily accessible. Place corn nuts in a small bowl. Serve with reserved spicy yogurt for spooning into wraps.
Pairing: Pacifico, por favor.
|Grogs and Goldie, 1956|