This recipe is summer, through and through. Forget that it’s still technically spring (in my eyes, the second it jumps above 80 degrees it is summer, no question), this meal is as refreshing as it is easy to prepare.
Everything about this dish is refreshing: the cilantro, the cool cucumber, the bright spice of the radish. I think the salsa could be spiced up a bit, maybe adding a dash of cumin or a finely minced jalepeño for an extra kick.
This meal includes more CSA goodies: the radishes, cilantro, and the thyme (used in the mashed potatoes), oh, and the potatoes! It’s only been one week into our CSA and already I can sense this is going to be a summer of amazing food. And I have never been happier.
I’m slowly realizing that where the food comes from is far more important than how much it costs. When food has a story, a story that you can personally connect to, be it through the city in which you live or the businesses you frequent, that food is so much more fulfilling than the generic, over processed, grocery store equivalent. The food from this CSA, the food from our container garden, the local meat and dairy we’ve discovered… this is food we can appreciate. Enjoy for what it is and where it came from. This is food with heart. And heart has an incredible flavor.
It’s a revelation, really. The realization that good food is worth the extra time, effort, and cost (though, as we’ve discovered, the cost difference is not as significant as you think). Life is too short, and I feel like I have, for too long, scrutinized, analyzed, and picked apart the grocery bill. Cut back or avoided certain recipes because of what they might cost. No more. So what if we go over budget $20, $30… good food, local food, quality food… it is an incredibly important aspect of our overall well being. You can’t put a price on that.
I think someone agrees. Steak? Did you say something about steak?
6 large radishes, diced or cut into matchsticks
1 large english (seedless) cucumber, chopped or cut into matchsticks
1/4 cup chopped cilantro
1 garlic clove, pressed
1 tablespoon fresh lime juice
1 tablespoon olive oil
1/4 teaspoon salt
2 lb flank steak (or your favorite cut)
salt and pepper, to taste
In a medium bowl, combine radish, cucumber, cilantro, garlic, lime juice, and olive oil. Toss to coat. Cover and chill up to 2 hours. Season with salt to taste.
Season steak with salt and pepper. Grill or pan sear to desired doneness. Slice thinly, top with salsa, and serve.