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smokey roasted beef strips with goat cheese queso salad

I bought myself a new kitchen tool.  A mortar and pestle.  I had to wait because the one I wanted most was back ordered.  I could have ordered it from the UK but that did not make much since so I worked on patience.  I have been using a dying burr grinder to grind spices.  The problem is 1) it is dying 2) I use both spice and sweet spices and not always together, and 3) what am I supposed to use when I do not have 110W power.  This is my answer.  I will have to say, after its first use, I am quite pleased.  The surfaces on this one are much rougher then my last one.  It means it works.  

I found a recipe yesterday that I felt would be a first good test.  I also have been craving mexican flavors.  I did not want to go out but I wanted something different.  This was a good change.  I saw a recipe for smokey roasted chicken and spicy goat cheese queso tacos that I thought sounded interesting.  I would not get my Beloved to eat chicken (unless he raised them himself) so I decided to try it with beef and on a salad.  That way I got a better balance of protein and carbs (less pain tomorrow).  This I will do again.  It was also much faster the the chicken version!

smokey roasted beef strips with goat cheese queso salad

about 1 pound tender beef (I used a New York strip steak), cut into thin strips and bite size

2 tablespoons olive oil

1 teaspoon smoked paprika

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon cumin

1/2 teaspoon new mexico chile pepper

salad greens (I used a mix of romaine, micro greens, and arugula sprouts)

1 tablespoon butter

4 cloves garlic, minced

1 pinch ancho chili

1 pinch chipolte chili

1 tablespoon sorghum flour

1/2 cup goats milk

about 1/3 pound of a soft goat's cheese (soft like brie)

Italian dressing

Preheat oven to 425 degrees Fahrenheit.  Put olive oil on the baking sheet or pizza pan.  Grind the paprika, salt, pepper, cumin, and chili pepper together.  Coat the meat (I put the meat in a bowl and tossed it with the spices).  Place on the pan and roast for about ten minutes or the donesss you wish.

Place the greens on two plates (or as many people as you wish to feed).

In a skillet, melt the butter.  Add the garlic, ancho, and chipolte.  Mix well and let the garlic start to brown.  Give it an occasional stir.  Add the goat's milk.  When bubbling, add the cheese and melt in.  If you want, leave some lumps.

Put the meat on top of the greens.  Sprinkle with the Italian dressing if you wish.  Drizzle with the goat's cheese queso.


Small Mister ate the greens, queso, and meat juices.  I think that says it all.

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