Today’s consumers don’t only shop for pricing and quality — they invest in brands with strong character. But in a world saturated with influencers, it seems that no one cares who they collaborate with anymore. Everyone is looking for more followers and more money. Savvy consumers have grown weary of marketing messages and have developed banner blindness. In my opinion, content creators need to stop getting into bed with just anyone. My account has always been about honesty and authenticity, and I only choose to work with brands that I trust and align with their core values. I've been using Spice World products for decades. They are easy to find and even easier to use.
It might seem like there’s no downside to taking on any collab, but I’ll let you in on a secret. Saying no to brand collaborations is just as important as saying yes You cannot pour from an empty cup. In today’s dynamic market, consumer trust is hard to gain but incredibly easy to lose. In an era where we are inundated with choices and marketing saturation, disingenuous practices are causing consumers to lose faith in brands and lose faith fast.
Genuine storytelling, brand messaging, transparent brand values, and a commitment to ethical practices have gone from buzzwords to essential elements for building a loyal base. More than just a buzzword, brand clarity has become paramount as consumers increasingly seek genuine connections with the companies they buy from.
Brand authenticity goes beyond marketing strategies and slogans, reflecting a commitment to honesty and sincerity in all aspects of a brand’s interactions with its audience. A superior brand is about being true to oneself and creating a meaningful and trustworthy relationship with the audience. Genuineness involves a consistent and truthful narrative that resonates with consumers on a personal level and fosters a much deeper connection.
Spice World believes flavor has no boundaries. The Canezas spent the 1950s and 60s driving their station wagon full of fresh garlic to grocers across the country as they grew the business. Their mission was to bring everyone a world full of flavor, year-round – and they’ve been doing that for 75 years. Since those early days, quality, consistency, and flavor have always been their North Star thanks to the Founder. That passion still guides them every day in all they do, and I find that very attractive. Others may try and tempt me, but this account isn't the type you date. It's the one you marry.
Herb Marinated Flank Steak with Grilled Corn & Shishito Salad
INGREDIENTS
For the Steak
- 1 (2-pound) flank steak
- 1 cup packed fresh parsley leaves
- ¾ cup packed fresh cilantro leaves
- 2 tablespoons packed fresh oregano leaves
- 2 tablespoons Spice World Squeezable Minced Garlic
- ½-1 seeded and chopped Fresno pepper or jalapeño
- ¼ cup lime juice
- ½ cup olive oil
- 2 tablespoons red wine vinegar
- ⅓ cup Spice World Ready-to-Use Chopped Easy Onion
- kosher salt and fresh cracked black pepper to taste
For the Salad
- 4 tablespoons olive oil
- 2 tablespoons fresh lime juice
- ½ teaspoon ground cumin
- ½ teaspoon dried oregano
- Kosher salt and fresh cracked pepper
- ½ cup diced red onion
- 4 cloves Spice World Peeled Garlic, minced
- 4 cups fresh grilled corn kernels (from 6 ears of corn)
- 6 ounces shishito peppers, stemmed and cut crosswise into ¼-inch slices
- 1 large jalapeño, seeds and ribs removed, diced
- ½ cup grated Cotija or crumbled feta cheese (optional), or to taste
- ¼ cup chopped fresh cilantro, plus more to taste
INSTRUCTIONS
For the Steak
- To make the marinade, combine parsley, cilantro, oregano, Fresno pepper, and garlic in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add olive oil and red wine vinegar in a slow stream until emulsified. Fold in onions. Set aside 1/2 cup of the mixture in the refrigerator until ready to serve.
- In a gallon-size Ziploc bag or large bowl, combine steak and marinade; marinate for at least 4 hours to overnight, turning the bag occasionally. Drain the steak from the marinade.
- Preheat grill to medium-high heat. Using paper towels, pat both sides of the steak dry; season with salt and pepper, to taste.
- Add steak to grill, and cook, flipping once, until the desired doneness, about 6 minutes per side for medium rare. Let rest for 5 minutes. Thinly slice steak against the grain and serve with reserved marinade.
For the Salad
- Whisk 2 tablespoons olive oil with lime juice, cumin, oregano, and a teaspoon of salt and pepper in a small bowl. Stir in the red onion and garlic and set aside until ready to use. (Do this step first so the onions and garlic can mellow.)
- Place the grilled corn kernels in a large bowl and set aside. In a medium (10-inch) sauté pan, heat the remaining 1½ tablespoons olive oil over medium heat. Add the shishitos, jalapeño, and a pinch of salt and cook, stirring occasionally, until the peppers are tender and beginning to blister, 4 to 6 minutes.
- Add the peppers and dressing to the bowl with the corn and toss well. Add the cheese and cilantro and toss. Garnish with additional cilantro.
