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Cherry Salsa Marinated Steaks with Cherry Salsa Slaw

Super quick and tasty salsa marinade recipe featuring Food for Thought's cherry salsa that pairs nicely with a farm-to-table fresh Cherry Salsa Slaw. Bring on grill season!

Minimalist farm-to-table recipes created with local fresh produce paired with homemade infused oils, dressings, marinades, pestos and sauces.  By eating seasonally, we reap the benefits of good health through nutrition from fresh, unprocessed and sustainable produce.

This recipe features local produce from Birch Point Farm, Second Chance Farm, Spring Hollow Farm and locally produced products from Food for Thought.

Learn more about cooking and eating locally at Kristin's blog The Intentional Minimalist.

Ingredients

Cherry Salsa Marinated Steak

Hanger steaks Local cherry salsa atento
Local wild leek vinegar
Local olive oil Sparkling water

Cherry Salsa Slaw

Farm fresh local green cabbage Farm fresh local red cabbage
Farm fresh local garlic scapes
Local cherry salsa atento
Local wild leek vinegar
Local olive oil
Local maple syrup
Smoked paprika Farm fresh local cilantro

Preparation

Cherry Salsa Steak

Wash steaks, pat dry and season with salt and pepper. In a large ziplock bag, mix one cup cherry salsa atento with one quarter cup wild leek vinegar, one quarter cup olive oil, one quarter cup sparkling water, one quarter teaspoon sea salt and one quarter teaspoon pepper. Add steals to the ziplock bag, place ziplock bag on a platter and marinate for thirty minutes. Flip the ziplock bag over and marinate for an additional thirty minutes.

Preheat your grill to medium heat. Gently place the steaks on the grill over medium heat and cook covered for five minutes. Gently flip the steaks over and cook for an additional five minutes. Gently flip steaks over again and cook for three minutes or until steaks are cooked to your desired taste. Remove steaks from grill and let rest for five minutes before serving.

Cherry Salsa Slaw

Slice one cup green cabbage and place in a glass mixing bowl. Slice one cup red cabbage and add to the mixing bowl. Remove woody stems from garlic scapes. Slice two tablespoons garlic scapes and add to the mixing bowl.

In a glass jar, add one quarter cup cherry salsa, two tablespoons wild leek vinegar, one tablespoon olive oil, one teaspoon maple syrup, one eighth teaspoon smoked paprika, one eighth teaspoon sea salt and one eighth teaspoon pepper. Add slaw dressing to the cabbage in the glass mixing bowl, stir and let the cherry salsa slaw rest for five minutes.

Remove one cup cilantro leaves from stems and fold in the cilantro leaves to the cherry salsa slaw. Plate one cup cherry salsa slaw, top slaw with steak and another teaspoon of cherry salsa slaw.