There are so many things to cook – and I feel as if I make the same things over-and-over-and-over…

I’m in a rut.

No… I take that back – it’s not a rut.  I’m ready for season-change.  I’ve been living in a closed-up house with air conditioning because it has been so miserable outside.  I’m ready for open windows and cool nights.  And no humidity.

The next few days are supposed to be relatively nice before the rains return on the weekend.

But it’s sill officially summer, so I should be thinking officially summer-type food.

Skirt steak to the rescue.

Skirt steak used to be an inexpensive cut of beef.  Great for fajitas and great for Asian stir-fry’s.   And then it got popular.

Like everything else.

We have fresh peppers still coming from the garden, so I decided they would be the focal-point.  The recipe idea was based in part by a fish I had at the Ritz Carlton Grand Cayman a few years ago.  I remember peppers and raisins and cinnamon and allspice.  I think the fish was grouper.  It was really good.

But back to the present… I just did a simple salt, pepper, garlic rub on the steak because I was going to put that fairly flavorful pepper topping on it.

Caribbean Peppers

  • 2 bell peppers, cut in thin strips
  • 1/4 cup slivered almonds
  • 1 tbsp tomato paste
  • 1/4 cup coconut vinegar
  • 1/2 cup water
  • 1/4 cup raisins
  • pinch cinnamon
  • pinch allspice
  • pinch cloves
  • salt and pepper, to taste

Lightly saute peppers in a bit of olive oil.  Add almonds and lightly brown.  Add tomato paste and cook about 2 minutes, stirring all the while.

Add vinegar and then water, scraping pan.  Add spices and raisins and heat through.

Serve over beef, chicken, pork, or seafood…

Really simple and really flavorful.  It adds a nice touch to an otherwise uneventful plate!