Believe it or not, I didn’t actually intend to post this Carne Asada Salad on Cinco de Mayo. Things in my calendar shifted and this dish, serendipitously, landed on May 5th. I don’t generally pay that much attention to Cinco de Mayo. I suppose because it really isn’t a thing here in Canada. Sure, you’ll see the odd margarita or Corona special. But for the most part, the day seems to pass largely unmarked. But I love Mexican food, so any excuse to make it is a good excuse in my books. So let’s tackle this wildly vibrant Carne Asada Salad.
Once upon a time, I ate a really good taco. And 10 years later it continues to live rent-free in my mind. It was a tri-tip taco and I was in San Diego, California. It’s funny, I don’t remember the specifics of the taco. All I remember is the quality of the corn tortilla, and the meat. That meat was so tender, smokey, and flavorful – I just could not handle it. So you can imagine my disappointment when I realized tri-tip was far from common here in Canada. Thankfully, in the intervening years, tri-tip has become easier to find here in Toronto. So without further ado, I present my attempt to recreate a beloved food memory with these Tri-Tip Tacos with Chipolte Peanut Sauce.
There are many reasons to love the city of Montreal. But the smoked meat has got to be in the top five. Sure, everyone bangs on about the poutine, but for my money, Montreal’s most iconic culinary achievement is this king among deli meats. If you haven’t had the pleasure of snagging a Montreal smoked meat sandwich before, allow me to explain. Basically, the sandwich is comprised of thin slices of peppercorn-coated meat piled high between two slices of light rye bread. Mustard is an optional component but for me, there is nothing optional about it. Today’s Smoked Meat Chopped Salad attempts to capture the spirit of that legendary sandwich in a salad format. And while it’ll never beat tearing into a smoked meat sandwich in the city that birthed it, this salad does come pretty damn close.
A ribeye steak is hard to improve upon. It doesn’t need bells and whistles, it doesn’t even require that much time. But it does require attention and instinct. I have overcooked many a steak. And having dealt with that level of disappointment more often than I care to remember, I can confidently say, I know when my steak is cooked to my preferred doneness. Now, this unfortunately is a difficult skill to teach via the Internet but that doesn’t mean I’m not going to try. So without further ado, let’s tackle this Seared Ribeye with Chili Crisp Butter and Soy Sauce Noodles.