So what did I do? I grabbed some bell peppers and decided to throw in some sugar snaps and onions. The veggies turned out delicious! I never though of adding cumin and balsamic vinegar together, but they actually pair really well together. And of course, since I was putting cumin on the veggies, I just had to put some on the steak!
I served this with a red quinoa, but it would just as wonderful with some beans and rice. I think that's how I'll serve it next time!
Chili-Cumin Rubbed Steak with Balsamic Peppers, Onions and Peas
adapted from Spicy by Michele Cranston
2 bell peppers, seeded and quartered
1 onion, cut into quarters and layers separated
6 tbsp olive oil
1 tbsp balsamic vinegar
1 tsp cumin
2 c. sugar snap peas
a few basil leaves, sliced
4 steaks, your favorite cut
1 tbsp cumin
2 tbsp chili powder
1 tsp cayenne
1 tsp salt
1/2 tsp pepper
2 tbsp olive oil
1 c. red quinoa, cooked according to package
1. Preheat oven to 350 F. Toss bell peppers and onions in 2 tbsp olive oil, lay in a single layer on a baking sheet, then roast for 20 minutes, until peppers begin to blister. Continue roasting onions, if desired.
2. Cook red quinoa according to package directions.
3. Mix together cumin, chili powder, cayenne, salt and pepper. Combine with olive oil and rub over steaks. Grill steaks to desired doneness. Let rest for at least 5 minutes before serving.
4. Mix together 4 tbsp olive oil, vinegar and cumin. Toss with bell peppers, onion, peas and basil.