Recipe: red bell pepper honey vinaigrette
I’m out of the cave. ‘Tis a good thing.
Back when we were in Crested Butte for the wildflower shoot, Jeremy and I got chased off Daisy Pass by thunderstorms. I don’t mind shooting in rainy weather, but high winds are a deal breaker. This stormy weather lasted for a few hours each afternoon, so we’d take the opportunity to roll into the town of Crested Butte and grab a bite. As I’ve mentioned before, we know the backcountry around Crested Butte better than the town itself because we’ve always driven through it rather than walked around in it. It wasn’t until last summer when we met up with my aunt’s family for dinner one evening (we were shooting, they were on vacay) that we had a meal in town.
The first stop was Secret Stash for some pizza and salad. We get this way when we’re spending a lot of time hiking and shooting – we crave fresh vegetables. You know what I love about mountain towns? You can look like complete hell and smell worse and it’s okay. I nearly fell asleep in my salad, but we still had another 5 hours of shooting.
gringo greek salad
they are famous for their pizzas
The second day we moseyed down the main drag to grab a bite and chose a place at random – McGill’s. It’s a nice place for lunch. We both opted for salads. Jeremy ordered a seared ahi tuna salad and I had the blackened grilled skirt steak salad. The dressing was so good that I asked if they shared their recipe and was told that they don’t. Really? Okay… it’s not like they don’t give half of it away in the name of the dressing: red bell pepper honey vinaigrette. As Jeremy settled up the tab, I tasted the dregs and identified the flavors and jotted them down on my iphone. Guess what I did when we got home?
we’ll start with red bell peppers
and some honey
It’s not hard to deconstruct these things, so that’s what I did. I’m not much of a recipe developer. I don’t have that kind of patience. Salad dressings are relatively simple though. I could do this. I used some of the honey I had leftover from a client’s shoot. Have you heard of Grampa’s Gourmet Honey? They are local here in Colorado and the honey products are as gorgeous as they are delightful.
that blender is getting a lot of use this summer
red wine vinegar
There is no hard and fast rule with this dressing. You adjust the ingredients to your liking and you’re done. I didn’t have fresh oregano on hand, so I went with the next best thing: my Mexican oregano from Savory Spice Shop – best spice shop in Boulder.
it really brings out the flavor
the froth dissipates eventually
Whisk in your olive oil and then season to taste with more salt, vinegar, honey, whatever you like. I tend to go light on the oil. I prefer more vegetable matter in my dressing than oil. When the dressing is done, serve it on a salad…
whisk in the oil
You probably wanna know what salad, huh? I tore up some heirloom lettuce and tossed them with tomatoes, red onions, Persian cucumbers, and topped the ensemble with some slices of blackened grilled flank steak. Boy, that is good. I had never blackened anything before aside from my own eye (I simultaneously opened a door and walked straight into it in junior high – nice).
mix the seasoning
coat the beef
It’s perfect for summer. Mix seasonings together, slap it on the beef and chuck it in the refrigerator for a few hours. Then grill it.
i love fire-meat season
Let the beef rest under a foil tent for five minutes. Slice the flank or skirt steak thin against the grain and set a few pieces on the salad. Serve with the red bell pepper honey vinaigrette. This is a pretty happy salad. It rocked my little world.
yes and yes
Red Bell Pepper Honey Vinaigrette
inspired by McGill’s at Crested Butte
1 red bell pepper
1/8 cup red wine vinegar
2 tbsps honey
1/4 tsp oregano
1/4 – 1/2 cup olive oil
Wash, core, and de-seed the pepper. Slice into quarters or eighths and place in a blender with the red wine vinegar, honey, oregano and salt. Purée until smooth. It will look a little frothy. Don’t worry – it settles out. Pour the contents into a bowl and whisk a thin and steady stream of the olive oil into the purée until desired consistency/taste is reached. Tweek the dressing to your liking. Serve on something awesome… like a bed of greens and a few thin slices of blackened grilled flank steak.
Since you asked…
Blackened Grilled Flank Steak
1 tbsp garlic powder
2 tsps ground cumin
2 tsps hot paprika
2 tsps dried oregano
1 tsp kosher salt
1 tsp ground black pepper
1/2 tsp ground red pepper
1.5 -2 lbs flank steak
Mix all of the spices together in a bowl. Rub the mix over the steak and let it sit in the refrigerator for 3 hours. Grill that sucker to desired doneness (I prefer rare). Let rest under a foil tent for five minutes then slice and serve on a bed of greens with red bell pepper honey vinaigrette.