A few months back we had a great opportunity to attend a private tasting of Stella Artois’ new Cidre at an exclusive event at the Redbury Hotel in Los Angeles. A crisp cidre that is the perfect alternative to white wine for any season and perfect to enhance a late lunch or an early evening meal. As one fellow blogger that attended that same Los Angeles event put it, its like “apple juice for adults”. A hilarious, but fittingly fun description of Stella Artois Cidre, which locally, can be found at a variety of Wal-Mart locations.
The Cidre is great for light gatherings with friends and family in almost any setting. You can also enjoy a glass of Stella Artois Cidre with a variety of appetizers including cheese plates or even a specialized tartlet recipe. But in my circle of family and friends, our taste palettes mesh well with a meat-heavy diet.
So I thought, what can be a great late summer and early fall meal that has a meat focus and a little bit of a Latino fusion? Well, in comes a recipe for a Churrasco Steak Salad (also known as a Skirt Steak Salad). A great mix of greens and veggies, topped with a nicely grilled churrasco steak and a variety of filler ingredients that really make the recipe pop. And it all pairs so well with a chilled glass of Stella Artois Cidre to accompany the meal.
Churrasco Steak Salad – Inspired by Shape Magazine
1/2 cup red wine vinegar
1/4 cup sun-dried tomatoes
3 tablespoons fresh lemon juice (from 1 lemon)
2 teaspoons honey
2 teaspoons coarse salt plus extra for seasoning the steak
1 tablespoon dried oregano
1 cup plus 1 tablespoon extra virgin olive oil
1 one-inch wedge of an avocado sliced in four quarter-inch slices *optional*
Freshly ground pepper
1 pound skirt or flank steak
6 cups torn Romaine lettuce
4 cups baby arugula
1/2 red onion, thinly sliced
4 ounces Gorgonzola (or Feta Cheese), coarsely crumbled *optional*
Prepare the vinaigrette by combining the vinegar, lemon juice, honey, 2 teaspoons of salt and oregano in a medium bowl. Whisk in the olive oil in a thin, steady stream. Season to taste with pepper and set aside. Season the steak with some salt and pepper. Heat the olive oil in a medium skillet or grill pan over medium-high heat for 1 minute. Add the steak and brown for 3 to 4 minutes on each side if you like your steaks done medium-rare or longer for well done. Transfer the steak to a cutting board to rest while you make the salad. Combine the lettuce and the arugula in a large bowl. Add the sun-dried tomatoes, the onions and half of the cheese. Toss the salad with enough of the red wine vinaigrette to lightly coat it. Cut the steaks crosswise into thin slices. Arrange the steak slices on top of the salad and drizzle more vinaigrette over the steak slices. Sprinkle with the remaining cheese and top it off with your 4 slices of avocado. And then serve.
Again, a great Latin inspired recipe for meat lovers, yet staying a little light on the caloric-side. This is just one of the many examples of how to fully experience the great taste of Stella Artois Cidre in an everyday meal setting. And remember…
“It’s Cidre, not cider.”
Disclosure: Compensation was provided by Stella Artois via Glam Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Stella Artois.