Thursday, July 5, 2012

Steak with red pepper coulis

As a child, counting down could mean many things.  It could be a fun countdown, like the last few moments before the seeking part of hide and seek began.  It could mean trouble, as in by the time I get to one, you better have fallen in line.  It could mean excitement, like the dropping of the ball on New Year's or the beginning of a race.  It all depended on context.


In this case, counting down is just the very simple balance of flavors necessary for a light and flavorful sauce perfect for the summer.  This sauce is perfect for... everything.  I found the recipe here, at Cooking Weekends.  My one tweak was that I used red wine vinegar because I wanted a sharper bite to contrast with the sweetness of the red peppers.  

Red pepper coulis

3 red peppers
2 tsp olive oil
1 tsp red wine vinegar

Halve the peppers and place them cut side down on a baking sheet. Roast the peppers at 450 for 30 minutes until their skins are black and bubbly.  Let them cook then peel the peppers. Put the flesh, oil and vinegar into a food processor and give it a whirl.  Provides about 3 servings

Again some impressive stats in terms of cost.  Red peppers were .50 each at Sprouts last week.  At 60 cents per serving for the sauce plus $1 per serving of steak... 1.60 for my fine lunch that looked so fancy and tasted so bright.

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