For photos of this dish and preparation see his blog.
Ingredients:
- 1 large sirloin steak or roast (about 20 oz) – can use more or less depending on your preferred meat balance
- 2 large sweet peppers preferably bright, vibrant colors – seeded and cubed
- 2 Poblano peppers – seeded and cubed
- 2 jalapeño peppers – seeded and cubed
- 1 large red onion – cubed
- 2 zucchini or yellow squash – cubed
- 2 ears of fresh corn with corn zipped off the cobs
- 2 cloves of garlic – sliced
- 1 pound fresh Lima beans – shelled (weight before shelling)
- 10-20 cherry tomatoes
- bunch of fresh cilantro – washed, dried and chopped
- 1 Tbsp whole coriander seeds
- 1 tsp whole cumin seeds
- Sriracha hot sauce
- 1 Tbsp grapeseed oil
- salt
Procedure:
- Toast the coriander and cumin in a pan stirring to prevent burning. Once you notice the toasted spice aroma, take off the heat and crush the spices with a mortar and pestle or a spice grinder. Using whole spices allows toasting which brings out the best flavor from the spices. They are then quite easy to grind.
- Trim and cube the beefalo then coat with the ground spices and salt.
- In a large saute pan or wok, heat the oil and brown the meat. Reserve.
- In the same pan saute the onions and garlic until translucent then add the peppers. Cook until soft, stirring often.
- Add the cubed zucchini and stir until cooked.
- Add the corn, cherry tomatoes, cilantro and beefalo and warm through.
- Season with Sriracha to taste.
- Serve hot or as a cold salad
- Feeds 4-8 people. can be served over rice or a shaped pasta like orecchiette, rigatoni or shells to extend the number to feed.
This recipe worked well as written, but it can have an infinite number of variations. Feel free to experiment!
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