PARTNER POST – Get inspired with creatively crafted Castello Blue Cheese as we celebrate a Summer of Blue with #BluesdayTuesday.
Extra creamy Danish blue cheese is balanced by skirt steak marinated in a balsamic vinegar for a bold taco topped with spicy, crunchy radishes, spring pea shoots, and simple parsley chimichurri.
By Sonja Bradfield
I seem to be on a grilling kick since the weather this May has turned to weather you’d typically experience in the DC area in mid-August. Yesterday it was sunny, hot, and humid at dawn. The heaviness hung in the air until dark clouds formed across the sky and a deluge of big, heavy raindrops soaked the city during the evening commute. This weekend is a long weekend since Monday is Memorial Day. Swimming pools will open, grills will be cleaned of the winter cobwebs and fired up as people attempt to soak up the nice days that this season brings.
I thought about what kind of summer recipe extra creamy Danish blue cheese from Castello would shine in. I decided that the slight sweetness of a skirt steak marinated in a balsamic vinegar mixture would be a nice balance to the sharp tang of blue cheese in a taco. Spicy, crunchy radish slices break up the richness of the cheese well, and the pea shoots of this spring season add a green freshness. To top it off I’ve added a simple chimichurri featuring parsley.
Hello there! My name is Sonja and I love food. I’m food obsessed, actually. I moved back to the US last year after living in Seoul, Korea for five years. I hope to share what I’ve learned about good eating from my time in Korea and traveling Asia. I focus on recipes that are influenced by my Korean heritage and experience as an expat in Seoul which inspired cooking recipes from home, as well as the ever changing food scene in DC and Virginia.