Bisté Criolla (Creole Steak)
This is a Caribbean recipe that can use any grilled beef steak, the difference is in the salsa that accompanies it. I chose a strip steak and also added a sliced avocado topped with fresh lime juice. The steaks were 1 inch thick and I simply brushed them with olive oil, seasoned with salt and fresh ground black pepper, and grilled for 4 minutes per side directly over a hot fire.
Grilled Pepper Salsa
Olive oil for brushing
1 medium yellow onion
1 large poblano chili
1 large, or 2 small, green bell peppers
1 large tomato, chopped
2 tablespoons chopped cilantro
1/2 teaspoon olive oil
Juice of 1/2 lime
This recipe will serve two to three persons. Cut two 1/2 inch thick slices out of the middle of the onion (slice across the rings between the stem and root end). Brush the chili, bell pepper and onion slices lightly with oil. Grill the chili and pepper directly over a hot fire, turning every 3 minutes, until thoroughly charred on all sides. Place the chilies in a closed container for 15 minutes to steam. Grill the onion until softened, turning only once. Do not worry if the onion rings begin to separate, they will be chopped.
Peel the skin from the chili and pepper. Do not worry if pieces of charred skin remain, they will not harm the flavor and will add character. Cut them open and remove the seeds and membranes.
Chop the onion, pepper, and chile and combine with the remaining ingredients. Blend thoroughly.