We love a good dinner bowl that packs a lot of flavour. This dressing kicks everything up a notch with the combination of sweet, smoky and spicy. I use it on everything, and tonight it did triple duty as a dressing to brush on vegetables before grilling, a marinade for the steak and then a drizzle over the completed dish.
- 1/2 cup avocado oil
- 1/4 cup freshly squeezed lime juice
- 1 chipotle pepper in adobo sauce
- 2 tbsp honey
- 1 garlic clove
- 1/2 tsp cumin
- 1/2 tsp sea salt
- freshly ground pepper to taste
Combine all ingredients in a blender and simply whizz it up until smooth and creamy.
In the same blender you used for the dressing, whiz up 1 tomato, 1 garlic clove, 1/2 tsp cumin, 1/2 tsp chicken stock and some minced cilantro stems. Supplement that with water to give you enough for your usual ratio of water/rice.
Season the vegetables with the dressing above and grill until just cooked and still slightly crisp.
Brush the steaks with a little of the dressing above and allow to sit at room temperature for 1 hour – Grill to desired temperature. We like ours medium rare.
Quarter mini tomatoes and mince up cilantro. Season to taste with salt and pepper, and give it all a squeeze of lime.
I think this would work equally well with any protein you chose to make – and at this time of year when the vegetables are coming in strong locally it would make an amazing vegetarian meal if you just added more of a variety of vegetables. I missed grilling onions tonight and I think that would have added a great punch of flavour.
The vinaigrette came from Love and Lemons, a great website with so many amazing recipes.