Steak and Salad to the Rescue

Cold air smacked us in the face late last Wednesday night as we headed out of the airport. Bro and sis-in-law, John and Lois Kozikowski, whipped up traditional turkey feast which made our holiday enjoyable and pressure free after the long flight and late arrival the evening before.

We were back from vacation, but we just didn't want to dive back into New England winter fare. We wanted to hold on to beautiful Puerto Rico. One way to do that was to recreate this mango poppyseed dressing at home. It took a couple of tries, but my third version tickled our taste buds. Accompanied by lean grilled London broil, it made for a meal that remembered the sunny days and sandy beaches of La Isla Bonita.

MANGO POPPYSEED DRESSING
1/2 cup mango puree
1/8 cup superfine sugar
Dash of salt
1/2 teaspoon dry mustard
1/8 teaspoon garlic powder
1/4 cup cider vinegar
1 tablespoon lime juice
3/4 cup olive oil
1 tablespoon poppy seeds

Combine mango, sugar, salt, dry mustard, garlic powder, cider vinegar and lime juice in blender or processor. Drizzle in oil, pulsing in until the mixture thickens. Pour into a salad carafe or other container. Add poppy seeds and shake or stir to blend. Store in refrigerator, shake before serving over mixed greens and grape or cherry tomatoes, garnished with grated raw carrot or toasted sunflower seeds.

MARINATED LONDON BROIL STEAK
3 tablespoon olive oil
3 tablespoon soy sauce
Juice of 1 lime
1/4 teaspoon fresh ground black pepper
1/8 teaspoon cumin seed
1/8 teaspoon crushed red pepper flakes
2 pound London broil steak (about an inch thick)

Add marinade ingredients in a mixing bowl and whisk until well blended. Place the meat in a gallon-size, zip top plastic bag. Whisk the marinade once more and pour it over the meat. Seal the bag and turn the bag several times to cover the meat with marinade. Refrigerate for 4 to 6 hours, turning the bag at least once. Remove the meat from the marinade. Discard the marinade. Grill or broil the meat (covering the grill if using the grill), to the desired doneness, about 5 minutes per side for medium-rare. Do not overcook. Remove from the grill and let stand 5 minutes. To serve, thinly slice the meat across the grain. Serves 4 to 6 people.