Sarape
Scott Hagnas | September 2 2010
|
This dish is named after the sarape, which is a colorful item of clothing that is worn by people in South America, Central America, and Mexico. Much like a sarape, this colorful dish is sure to keep you warm. I have my friend and neighbor Jim McIntyre to thank for creating this recipe.
Prep time: 25 minutes
Total time: 1 hour, 30 minutes
• 2 pounds of skirt steak sliced 1/4 “thick or less (grass-fed)
• 1 pound bacon (nitrate-free)
• 3 large onions (halved and sliced)
• ¼ cup water
• 3 bell peppers; 1/3” slices (mix of colors)
• 1 jalapeno (optional depending on your need for heat)
• 10 oz. chorizo (beef or pork)
Marinade:
• ¼ lime juice
• ¼ water
• 1 t salt
• cilantro (optional)
Garnish:
• ½ cup lime juice or ½ lime, peeled and blended
• 5 large green onions thinly sliced
• ¼ chopped cilantro
Marinate the steak. (Overnight is best)
Preheat oven to 250. Warm either a Dutch oven or oven safe dish with a lid on low.
Heat a skillet to medium high, brown steak and place in Dutch oven. Reduce heat to medium/medium low and cook the bacon. Reserve the bacon grease in a bowl and place the bacon in the Dutch oven.
Raise the skillet heat to medium high and add back 2 tablespoons of bacon fat and sauté the onions. Add a quarter cup of water when the onions are done, then let them simmer for about 30 seconds to de-glaze the skillet. Add the onions to the Dutch oven.
Add chorizo and peppers to skillet and cook together until the peppers are tender. Add to the Dutch oven. Thoroughly mix the ingredients and allow to sit for one hour. You can also let the Sarape stay warm in the over for several hours.
In a small bowl, combine ingredients for the garnish and serve with the Sarape.
Nutritional info: 10 servings at 4.5g carb, 36g prot, 25g fat
|
|
|
|
|
|
0 Comments
|
| Be the first to comment! |
Leave a Comment
|
|
|
|
Sign up for our free newsletter to get training tips and stay up to date on Catalyst Athletics AND get a free issue of the Performance Menu journal.
|
|
