Danielle and I were lounging around earlier today, as you should on a Saturday, when we thought about what we were going to eat for lunch. We had no plans and nothing in the house sounded all that appetizing. Who comes to the rescue? Me.
We had been watching Iron Chef America when someone began to cook scallops and they caught Danielle's eye. We decided to make a trip to Springfield Butcher and make a delicious, easy lunch out of it.
Here is what you will need:
1/2 lb. Dry Aged Flat Iron Steak
4 - Bacon Wrapped Scallops
1 - Mango
1 - Jalapeno
3/4 C of Fresh Strawberries
1/8 C Cilantro
1/8 C Red Onion
2-3 Tbsp. of Fresh Lime Juice
1 Tsp. Lime Zest
Splash of Balsamic Vinegar
Extra Virgin Olive Oil
Here is how to make the fresh fruit salsa.
Chop the strawberries, mango, and cilantro. Place them into a bowl and add the lime zest and juice. Dice both the jalapeno and the onion and add them to the fruit mixture. Splash with balsamic vinegar, stir, and salsa complete.
Here is how to cook the steak and scallops.
Pre-heat the grill to 475 degrees. Sprinkle the salt and pepper into both sides of the scallops and the steak. Sprinkle extra virgin olive oil on both sides of the scallops but not the steak. Cook the steak for about three minutes on each side for medium rare. The scallops will need about 3-4 minutes on each side. When complete, this is what your plate should look like!
Believe it or not, the fresh fruit salsa pairs extremely well with the steak. I know, fruit and steak sounds like a complete man-law violation but try it. It is delicious. Enjoy!