Grilled NY Strip with Roasted Pepper Salad and Kirra Surf Salt

 

This type of application is perfect for Surf Salt. Roast (Burn) peppers on a grill. Put them in a bowl wrapped with plastic wrap. This is so the peppers steam and will make it easier to remove the burned skin. Peel and save juices. Remove seeds and mound in a salad bowl with a drizzle of olive oil, squeeze of lemon, splash of balsamic vinegar, a pinch of cilantro and shaved parmesan. Then serve with Kirra Surf Salt. The tangy tomato essence mixed with the tropical pepper flavor of the grains of paradise really shines on a easy side for chicken, seafood or meat.

Posted on Thursday, February 17th, 2011 at 5:12 am. Filed under: From the Farm, From the Garden, Meat, Vegetables, Vegetables RSS 2.0 feed.