Last night I went to an awesomely fun and insanely delicious Holiday party. When I walked in there were so many great friends everywhere, I felt like the luckiest woman in the world. My friends are incredibly smart and really funny and so kind. Then somebody handed me a crispy, crusty grilled cheese sandwich in a cup of red pepper and tomato cream soup. Yum! And then Ceasar salad, dressed with just the right amount of anchovy deliciousness, served in little Chinese take out containers. Oh my gosh. Then I tried the mini Kobe beef burgers on brioche. They were so umami & buttery that I couldn’t believe it, so I had another one just to see if it was real. It was.
Then they started passing plates of skewers; Perfectly grilled chicken and really tender steak garnished with the most amazing Chimichurri sauce. My mind was blown by flavor. I complimented one of the chefs as she placed another plate of amazing food on the table. And then I grilled her about “what’s in that Chimichurri?” She told me it had the usual parsley, garlic, lemon juice, red wine vinegar and oil, but they also added fresh minced rosemary and oregano. She said they make sure to finely mince the rosemary because it can have a woody texture. I have both of those herbs growing in my yard, along with the parsley and thyme. Must make Chimichurri!
I woke up this morning thinking fondly of friends, meat and Chimichurri. I went to the store & bought a 10 dollar steak. I put the steak on the counter to get to room temperature and went outside to clip fresh rosemary, parsley, thyme, oregano and one Meyer lemon. Then I made this plate. It was delicious! Next time I’ll marinate the steak in some of the sauce for at least an hour before I grill it. But I was so hungry that I didn’t do that extra step.
Here’s how to make this delicious dish:
Get the best steak you can afford, even if you have to steal it from a rich man’s meat locker. Let it come to room temperature. Heat a cast iron grill pan to high, or heat up your outdoor grill. Season the steak with salt and pepper. Oil the grates of your grill pan with a high heat oil. I used a tiny bit of bacon fat.
Finely mince 1/2 tsp each rosemary, thyme, oregano, parsley. Smash and mince 2 cloves garlic. Add the herbs and garlic to a small bowl. Drizzle in 1 tsp red wine vinegar, 3 tblsp olive oil, the juice of 1/2 lemon and a small amount of chopped onion or shallot, about 1 tablespoon. Season with salt and pepper. Set aside while you grill your meat.
Grill the steak on both sides, about 5 minutes or more per side, depending on how thick it is, making sure to let it get a nice sear before flipping. The trick my friend Grace taught me is that when the blood comes up between the grain of meat, it’s ready to flip. I should also say that the steak should release from the grill at this point and not stick at all. If your grill is at med high, and it’s sticking, then its not ready to turn. Cross hatch if you want, or not. Garnish the steak with the chimichurri and let it rest for 10 minutes.
Serve with garlic croutons, radicchio salad, and sautéed mushrooms & onions. Yum!
We lost one of our best friends 2 weeks ago yesterday. R.I.P. Jay Legget. I Love You. :)….