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Olivezia's Mexican Beef Skillet

With Apricot Persian Lime Salsa & Turmeric Spiced Rice

This meal takes cues from both Middle East and Latin flavors which are bold and memorable. Persian Lime Oil is earthy but has bright notes of lime, making it a great accompaniment to the quick addition of a Taco Seasoning mix. Substitute peaches, or nectarines for the apricot if you wish, and play with the amount of jalapeño if you like more kick!

Serves 6


This recipe was created by Recipe Developer & Tasting Consultant, Camine Pappas, for Olivezia. Check out her cookbook, Bling Cuisine, for more ways to use Olivezia olive oils and vinegars to enhance your dinner experience.


🔸 3 T Olivezia Persian Lime Oil

🔸 1 ½ lbs. beef chuck cut into small 2” strips

🔸 1 ½ t kosher salt + 1 t black pepper

🔸 5 oz. sliced shitake mushrooms (or sliced Baby Bella mushrooms)

🔸 2 C carrots sliced into chunks

🔸 ¾ C white onion chopped into large chunks

🔸 3 large cloves of garlic thinly sliced

🔸 1 packet McCormick’s Taco Seasoning Mix

🔸 1 6 oz. can tomato paste

🔸 3 C water

🔸 1 large bouquet of fresh herbs tied with string: 4 large sage leaves, 2 large rosemary sprigs, 2 large sprigs oregano, 1 large sprig thyme.

🔸 ¼ C chopped fresh Italian Parsley


🔸 1 C Jasmine Rice 🔸 1 ¾ C water 🔸 1 t dried turmeric 🔸 ½ t Turkish Spice Blend* (Still yummy w/o if you don’t have. See end of recipe for instructions to create your own blend.)


🔸 2 large ripe apricots cut into small chunks (No need to peel. You can also use peaches or nectarines.)

🔸 1 C halved cherry tomatoes

🔸 2 T chopped and seeded jalapeño

🔸 ¼ C chopped fresh cilantro

🔸 ¼ C chopped red onion

🔸 1 T fresh lime juice

🔸 1 ½ T Olivezia Persian Lime Oil

🔸 ½ t kosher salt + ½ T black pepper


Make salsa by adding all ingredients to a large bowl. Blend and cover until ready to serve.

Tie the herbs together and set aside.

Heat a 12” or large sauté pan to high and add the 3 T Persian Lime Oil. When almost to smoke point add the beef pieces. Let sear and stir until one side is beginning to brown. If there is moisture and it begin to bubble, keep stirring and let cook until that recedes and the sound of searing beef returns. (You do NOT want steamed meat!) Add the salt and pepper. Add the mushrooms and stir in. Let them sear continuing to keep pan on high heat. After about 3 minutes add the carrots, onions, and garlic. Stir everything together and cook for about 2 minutes or so until onions are soft. Add the taco mix, tomato paste, and water blending all with a large spoon. When combined, nestle the herb bouquet by gently nestling into the mixture. Cover, turn to low, and let bubble gently for 90 minutes. (Even a little longer won’t hurt it as long as you’re not boiling hard.)

While beef is cooking bring the water, rice, turmeric, and Turkish spice blend to boil. Cover, remove from heat. Set timer for 20 minutes to cook.

After the 90 minutes remove lid, stir in about half the parsley for color before serving.

To plate spoon a serving of rice onto a plate. Cover with the beef mixture. Then ladle a few spoonfuls of the salsa next to the beef. Garnish with the remaining parsley and a flourish of cracked black pepper and kosher salt.

*NOTE: Most Turkish Spice mixtures contain paprika, cinnamon, garlic powder, coarsely ground cumin seed, kosher salt and black pepper, and ground cloves. Experiment with ratios making the paprika and cinnamon 2 parts, to ½ part for all the rest.

Recipe by: Camine Pappas |



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