Steaming Up The Kitchen…
If there is one thing Baby Baukovic (officially called Jameson) has been making me consistently crave, it’s spicy food. Mainly Mexican food…. like the elotes I couldn’t wait to get my hands on at Whole Foods only to find out they were sold out. Also margaritas. I’m always craving a margarita but that could have more to do with me just missing them than Baby Baukovic wanting them. I hope.
I have to say, so far (knock on wood), pregnancy has been a blast! No morning sickness, no excessive weight gain, larger than average chest, and the ability to eat ice cream just about whenever I want. Sure the whole end of pregnancy thing scares the living daylights out of me, but I still have about 4 months to figure that part out. I told the Hubby that if this is what pregnancy is all about, I’m happy to be knocked up anytime!
Onto these cravings though. Since I couldn’t get elotes at Whole Foods, I made my own at home. Sorry…I was too hungry to take pictures and even think about writing about them. Both times. Since Taco Joint, our all time favorite taco place in the city, was too far, I decided to make tacos at home. Again, too hungry to take pictures. And since I have decided cornbread croutons from Bandera sound like the BEST THING EVER, why not make a southwest Caesar salad? At home. Rather than go out and be tempted by delicious margaritas.
Here’s the hoping Baby Baukovic really wanted those croutons as much as his mommy! Savor this salad with a lemon La Croix or a cold beer.
Coat your steak in the southwest seasoning and refrigerate for at least 1 hour, but overnight is best. While the steak is marinating, combine the Greek yogurt, more chipotle seasoning, garlic, salt & pepper, oregano, and lime juice in a small bowl. Set aside.
Preheat the oven to 375 and a grill pan over medium heat. While the pan and the oven are preheating, pull your meat out of the fridge and allow it to come to room temperature. Sear the steak on all sides, about 3-4 minutes each, then place your grill pan in the oven for an additional 25-35 minutes, depending on the doneness you prefer your meat.
Remove the meat from the oven and allow to rest for 5-10 minutes. While the meat is resting, toss the romaine lettuce in a large bowl with your desired amount of dressing. Remember, you can always add more dressing if you need it! Divide the salad mixture into two bowls (for a main dish) and top with roasted peppers, avocado, goat cheese, and cornbread cubes. Slice the meat against the grain and place on top of your salad. We used about 7 ounces total for 2 salads, and that was plenty!
Baby Baukovic was one happy little nugget while I was eating this. Immediately after I finished, he started wiggling and kicking around, which must mean he loved it!!! Lettuce is pretty hit or miss with me right now, so I ate what I could and the Hubby finished the rest of my salad (which was only lettuce at that point!). I think that means he liked it too!
It sounds like a lot goes into this, but I was able to make it on a weeknight in what felt like no time at all, so I know I’ll be repeating this once I have a baby to take care ofJThis entry was posted in Baby Baukovic, Beef, Main Dish, Spicy, Winter Favorites. Bookmark the permalink. ← Nesting? Sounds like Fried Chicken time! Slow things down →