Things to grab from the store:

 

Marinated Beef:
• 1 ½ pounds flat iron steaks
• ¼ c. Extra virgin olive oil
• 2 T. Fresh lime juice
• 1 ½ tsp. minced garlic
• Salt and pepper as needed

 

 

 Combine oil, lime juice and garlic. Season beef steaks with salt and pepper. Pour marinade over beef and turn with tongs to cover. Refrigerate 20 minutes to 2 hours.

 

 

Seviche Dressing:
• ¼ onion, sliced
• ¼ poblano pepper
• 1/8 habanero pepper
• ¼ c. extra virgin olive oil
• 2.5 oz. Canned tomatoes with juice
• 2 ½ T. fresh lime juice
• 2 ½ T. red wine vinegar
• ¾ T. sugar
• 1 tsp. salt
• 1 tsp. fresh cilantro – chopped
• ½ tsp. dried oregano
• ¼ tsp. ground cumin
• ¼ tsp. Dijon mustard
• 1/8 tsp. pepper
• Dash of garlic powder.

 

 

 Grill onion sliced until softened and slightly browned. Grill peppers until charred. Stem and seed peppers, do not peel skin. Set aside. Purée remaining ingredients in blender. Add onion and peppers, blend until just incorporated.

 

 

Salad:
• 3 c. diced tomatoes
• 1 ½ c. tortilla strips
• ¾ c. avocados, peeled and diced
• ¾ c. red and yellow bell peppers, julienned
• ¾ c. green cabbage and iceberg lettuce, chiffonade-cut
• ¼ c. green onions, chopped
• ¼ c. red onions, thinly sliced
• 6 lime slices
• 6 cilantro sprigs

 

 

Grill steaks to medium rare or medium and cut into ½ inch cubes. Combine salad ingredients with beef and dressing. Divide salad mixture in 6 martini glass or on 6 plates, garnish with lime slice and cilantro.

 

 

Makes 6 servings.