Citrus marinated steak with Chimichurri and Padron peppers – Wired PR Lifestyle Story

This steak recipe marinated with citrus was part of an interview with Tastemakers Valerie Rice. Get other recipes and read the full story here!

Author and chef Valerie Rice says:

“Nothing gets California more than three tips marinated with citrus. This triangular cut of ground beef is a specialty of the Central Coast, and makes the usual rotation in our home during the barbecue season, especially when we have guests from Europe or the East Coast. For the best flavor, look for a well-marbled roast.

Padron peppers are similar to shishito, but have more flavor and a little more heat. Both grow in the form of shrubs and often require bamboo support to maintain leaf mass and yield. As is the case with summer garden and travel plans, some things are not taken into account and are too mature. This is how I discovered how delicious padrón and shishito peppers are when you leave them red. They become sweeter than them
mature – I wish we all had that. In themselves, they can be served as a simple summer appetizer. “