Posts Tagged ‘iced tea’

Spring Cleaning

Warm southern winds whipped through our open doors and windows today.  This is the perfect time of year to air out the house.  Cool breezes free of insects are a welcome reminder of spring.

Hubby started in the garage, one of the places I rarely occupy here.  Over winter several objects, large and small, managed to cover the entire floor.  It was a bit of a hazard.  I followed Little Sister around as she picked up baseballs, sticks and leaves.  Inside the house wasn’t safe from the clean sweep instigated by my love – everything which was under my bathroom sink was on the bathroom floor.  I was about to go ape when he walked in and said the sweetest thing.  “Can we get rid of all that old stuff and buy you some new makeup?”  He might as well have asked if I wanted to trade in my car for a Shelby Mustang!  Just because of the sentiment, I cleared out an entire trash bag of crap from the bathroom (no pun intended!) without complaining.

All that hard work called for a light meal and refreshing drink.  Enter balsamic dressed steak wraps and iced jicama tea!

Iced Jicama Tea

Start the tea so it finishes steeping by the time you sit down to eat.  To 1.5L of boiled water, add a good cup full of dry jicama flowers and 3/4 cup of sugar or agave nectar.  Let the flowers release all their color (and therefore flavour), this will take about 10 minutes.  I like a strong tea since I fill my glass with ice and pour the raspberry scented elixir over the ice, it will mellow out as the ice melts.  You can find jicama flowers in Latin grocery stores, and possibly in a diversely stocked bulk food section of a natural grocery store.

Balsamic Dressed Steak Wraps

Gather up these ingredients to assemble your wraps:

  • 1 8oz steak
  • balsamic vinegar
  • Dijon mustard
  • honey
  • good olive oil
  • red onion
  • fresh cilantro
  • tortillas (or for a low carb version – lettuce leaves)

I keep a small container of balsamic dressing in the fridge for the week when I feel like salads or dipping fresh bread.  It’s all done by eye and taste bud, but generally there is a 2:1 ratio of oil to balsamic, then a squirt of mustard and honey, don’t forget a pinch of sea salt.  Whisk or shake vigorously to emulsify the mixture into a dressing.  Store in an air tight container in the fridge for up to a week, however this tends to thicken as it sits so it’s better used fresh.

Sear the steak seasoned with salt, pepper and garlic – or use your favorite steak seasoning.  Flip the steak and continue to a medium-well.  Remove the steak from the pan and let it rest for at least 10 minutes.  If you cut into a piping hot piece of meat all the juices will run out on to your cutting board.  Someone doesn’t have the patience for this step and I’m left with something resembling a sneaker.  So stand guard if you have to.

Warm the tortillas while thinly slicing red onion and tearing cilantro.  Slice thin strips of steak across the grain.  Load up your wrap and drizzle the balsamic dressing over the steak, onion and cilantro.

Kick back and enjoy 🙂

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