This is a meal inspired by a dinner that jwa had at his parents house a little while ago. He had gone down there to help them with some things and returned with tales of steak with garlic in it. Mmmmm…garlic in steak. I was intrigued. Such a great idea!

So, we grilled some up, with the addition of chimichurri sauce and some grilled veggies.

This was also a great opportunity to use out new outdoor grill — I still love it!

For the Argentinian Chimichurri Sauce: Adapted from a recipe from Bob Blumer, The Surreal Gourmet 1/2 cup lightly packed chopped flat leaf parsley 1/2 cup lightly packed cilantro leaves 3 to 5 cloves garlic, minced 1 tsp salt 1/2 tsp freshly ground pepper 1/2 tsp chili pepper flakes 2 tbsp shallot or onion, minced 3/4 cup olive oil 3 tbsp sherry wine vinegar, or red wine vinegar 1-2 tbsp lemon juice

Steak: 1 tbsp cayenne pepper 3 tbsp kosher salt 2 1/2 . . . → Read More: Grilled Garlic Steak with Argentinian Chimichurri Sauce]]>

This is a meal inspired by a dinner that jwa had at his parents house a little while ago. He had gone down there to help them with some things and returned with tales of steak with garlic in it. Mmmmm…garlic in steak. I was intrigued. Such a great idea!

So, we grilled some up, with the addition of chimichurri sauce and some grilled veggies.

This was also a great opportunity to use out new outdoor grill — I still love it!

For the Argentinian Chimichurri Sauce:
Adapted from a recipe from Bob Blumer, The Surreal Gourmet
1/2 cup lightly packed chopped flat leaf parsley
1/2 cup lightly packed cilantro leaves
3 to 5 cloves garlic, minced
1 tsp salt
1/2 tsp freshly ground pepper
1/2 tsp chili pepper flakes
2 tbsp shallot or onion, minced
3/4 cup olive oil
3 tbsp sherry wine vinegar, or red wine vinegar
1-2 tbsp lemon juice

Steak:
1 tbsp cayenne pepper
3 tbsp kosher salt
2 1/2 pounds rib-eye, New York strip, or sirloin steak, 1 1/2 inches thick
3 cloves of garlic, cut into slivers

Preheat your grill. You could also do this inside on a grill pan. If you cook on a grill pan, omit the salted water/cayenne mixture. Just salt the steak before cooking.

Place all chimichurri sauce ingredients in a blender or food processor and pulse until well chopped, but not pureed. Reserve.

Dissolve cayenne pepper and salt in 1 cup hot water. Transfer to a squeeze container (or transfer to a bowl and use a basting brush.

Using a small knife, make slits in each steak and push the garlic slivers into the slits. Brush a little olive oil on the steaks.

Place the steak directly over a hot grill (oil the rack first), and cook for 6-7 minutes per side for medium rare. Baste 1-2 times with the salt/cayenne mixture. This will also help keep flare-ups under control. (But you’ll still get a nice crust).

When you turn the steak, that’s a good time to add your veggies. We did bell pepper, zucchini and portobello mushrooms.

Spoon chimichurri sauce over steak. Serve with the grilled veggies and baguette.

It’s really good!

And if you are really lucky, there will be some leftovers to put on a baguette from Little T’s and make a steak sandwich!

Be sure to slather a little chimichurri on there and perhaps even some horseradish mayo!

Happy Holidays! I hope everyone had nice meals, presents and what-not. We did. On Christmas we had Beef Wellingtons — thank you cow, again, you were delicious!, this awesome cauliflower gratin and some braised brussels sprouts. Our snow is almost melted now, which is good as I really need to go to work Monday!

Okay, so the cauliflower recipe is based on one by Bobby Flay, but I changed some stuff. Also, our head of cauliflower was on the small side. Adjust amounts as needed for your amount of cauliflower.

Cauliflower Goat Cheese Gratin Adapted from Bobby Flay 1 head cauliflower, cut into florets 1/2 cup heavy cream 1 clove garlic, peeled, cut in half 1/2 tsp lemon zest 1 cup Monterey Jack cheese, coarsely grated 1/2 cup grated Parmesan 2 green onion, chopped 3 ounces goat cheese, cut into small pieces Salt and freshly ground pepper

Preheat oven to 425 degrees F. Add the cream to a small pot . . . → Read More: Cauliflower Goat Cheese Gratin + Beef Wellington Pastry Bot!]]>

Happy Holidays! I hope everyone had nice meals, presents and what-not. We did. On Christmas we had Beef Wellingtons — thank you cow, again, you were delicious!, this awesome cauliflower gratin and some braised brussels sprouts. Our snow is almost melted now, which is good as I really need to go to work Monday!

Okay, so the cauliflower recipe is based on one by Bobby Flay, but I changed some stuff. Also, our head of cauliflower was on the small side. Adjust amounts as needed for your amount of cauliflower.

Cauliflower Goat Cheese Gratin
Adapted from Bobby Flay
1 head cauliflower, cut into florets
1/2 cup heavy cream
1 clove garlic, peeled, cut in half
1/2 tsp lemon zest
1 cup Monterey Jack cheese, coarsely grated
1/2 cup grated Parmesan
2 green onion, chopped
3 ounces goat cheese, cut into small pieces
Salt and freshly ground pepper

Preheat oven to 425 degrees F. Add the cream to a small pot with the garlic and bring to a simmer. Turn off heat and let the cream infuse and cool for about 15 minutes.

Toss the cauliflower, Monterey Jack, parmesan, green onion and lemon zest in a shallow casserole dish. Season with salt and pepper. Strain the cream over the cauliflower and top with the pieces of goat cheese. Add another grind or two of pepper to the top.

Roast for 20 to 30 minutes or until the cauliflower is soft and the sauce has thickened slightly and become golden around the edges. Remove from the oven and let rest for 5-10 minutes before serving.

Assorted Christmas Dinner Images — (Beef Wellington recipe here)

Dinner wine, a Christmas gift from jwa’s parents

Beef Wellington with a “pastry bot” on top

Mmmmmmm! Beeeeeeeef!

Pastry bot must be eaten!

This is seriously good cold weather fare. It’s probably best left for a weekend project but it is so worth the two hours or so it takes to pull it off. I have always wanted to make French Onion Soup and am really glad I finally gave it a try. jwa is glad too.

The recipe is from The Way to Cook by Julia Child. The only change I made was adding two thyme sprigs while cooking the onions. It’s also very easily halved for two, which is what I did, as there is only the two of us. Actually, our one cat Chelsea would probably like a bowl, but I can’t image that would end well.

So…two servings it is.

French Onion Soup Serves 4 as written below 1/2 stick butter 1 tbsp olive oil 8 cups thinly sliced onions (about 4 medium to large onions) 4 sprigs of fresh thyme 1/2 tsp salt 1/2 tsp . . . → Read More: The Way to Cook: French Onion Soup]]>

This is seriously good cold weather fare. It’s probably best left for a weekend project but it is so worth the two hours or so it takes to pull it off. I have always wanted to make French Onion Soup and am really glad I finally gave it a try. jwa is glad too.

The recipe is from The Way to Cook by Julia Child. The only change I made was adding two thyme sprigs while cooking the onions. It’s also very easily halved for two, which is what I did, as there is only the two of us. Actually, our one cat Chelsea would probably like a bowl, but I can’t image that would end well.

So…two servings it is.

French Onion Soup
Serves 4 as written below
1/2 stick butter
1 tbsp olive oil
8 cups thinly sliced onions (about 4 medium to large onions)
4 sprigs of fresh thyme
1/2 tsp salt
1/2 tsp sugar
1 tbsp flour
8 cups homemade beef stock, or good quality store bought stock
1/4 cup Cognac, or other good brandy (I used Calvados)
1 cup dry white wine
4 (1/2-inch) thick slices of French bread, toasted
3/4 pound coarsely grated Gruyere

Heat a heavy saucepan over medium heat with the butter and oil. When the butter has melted, stir in the onions, cover, and cook slowly until tender and translucent, about 10 minutes.

After about 10 minutes browning time

Blend in the salt and sugar, increase the heat to medium high, and let the onions brown, stirring frequently until they are a dark walnut color, 25 to 30 minutes.

After 25 minutes

Here I regulated the temperature a bit, going between medium and low, depending on the coloring of the onions. You don’t want to burn them, so go slowly and turn it down if it starts to burn at all. I also added in two sprigs of thyme while browning the onions.

Sprinkle the flour and cook slowly, stirring, for another 3 to 4 minutes.

Remove from heat, let cool a moment, then whisk in 2 cups of hot stock. When well blended, bring to the simmer, adding the rest of the stock, Cognac, and wine. Make sure you scrape up all the brown goodness from the bottom of the pot. Use a wooden spoon or a heat-proof rubber spatula.

Cover loosely, and simmer very slowly 1 1/2 hours, adding a little water if the liquid reduces too much. Taste for seasoning (salt and pepper — you will need some). All the little thyme leaves will have fallen off the sprigs by now. Pull the thyme sprigs out.

Divide the soup among 4 ovenproof bowls.

Arrange toast on top of soup and sprinkle generously with grated cheese.

Place bowls on a cookie sheet and place under a preheated broiler until cheese melts and forms a crust over the tops of the bowls.

Serve immediately.

First off, this was amazingly good. I mean I expected it to be tasty but it totally and completely surpassed my expectations. Especially the slaw. And it is finally almost Summer here in Portland. Woo!

Hey — I just realized that while I halved the steak and the slaw portions below, I made a full recipe of the marinade. Hmmm, I used some of that to brush on the meat while cooking, but I probably didn’t need as much marinade as I had, so I think the ratios below are just fine. And, I let the steak marinate in the fridge for about 5 hours. Reviews on epicurious.com also mentioned letting it go overnight. Good advice, I will probably do that next time.

New: Printable recipe pdf!

Grilled Asian Flank Steak with Sweet Slaw Adapted from Bon Appétit 1/4 cup soy sauce 5 tbsp vegetable oil 5 tsp minced peeled fresh ginger, divided* 2 garlic . . . → Read More: Perfect Summer Meal: Grilled Asian Flank Steak with Sweet Ginger Slaw]]>

First off, this was amazingly good. I mean I expected it to be tasty but it totally and completely surpassed my expectations. Especially the slaw. And it is finally almost Summer here in Portland. Woo!

Hey — I just realized that while I halved the steak and the slaw portions below, I made a full recipe of the marinade. Hmmm, I used some of that to brush on the meat while cooking, but I probably didn’t need as much marinade as I had, so I think the ratios below are just fine. And, I let the steak marinate in the fridge for about 5 hours. Reviews on epicurious.com also mentioned letting it go overnight. Good advice, I will probably do that next time.

New: Printable recipe pdf!

Grilled Asian Flank Steak with Sweet Slaw
Adapted from Bon Appétit
1/4 cup soy sauce
5 tbsp vegetable oil
5 tsp minced peeled fresh ginger, divided*
2 garlic cloves, pressed
1 1 1/2-pound flank steak
3 tbsp sugar
3 tbsp seasoned rice vinegar
1-2 red jalapeños, diced finely
1/2 tsp orange zest
2 tbsp chopped cilantro
10 ounces of shredded cabbage mix
1/2 cup chopped green onions, divided

Mix soy sauce, oil, 3 teaspoons ginger, and garlic in resealable plastic bag. Add flank steak and seal bag; turn to coat. Let stand at room temperature 30 minutes, turning occasionally. Or marinate up to overnight in the refrigerator.

Stir sugar and vinegar in small saucepan over medium heat until sugar dissolves; remove from heat. Add jalapeños and remaining 2 teaspoons ginger. Place cabbage, cilantro, orange zest and green onions in medium bowl. Pour vinegar mixture over and toss to coat. Season with salt and pepper. Let stand while grilling steak, tossing occasionally.

Prepare barbecue (medium heat) or a grill pan over medium-high heat. Grill steak until cooked to desired doneness, about 6 minutes per side for medium-rare. Transfer to work surface. Let rest 10 minutes.

Slice steak thinly against grain and serve with the slaw. Use extra cilantro as a garnish if desired.

* I keep my ginger peeled and in the freezer in 1-inch pieces. This works well for me and I always have usable ginger in the house. Here I used a microplane grater to deal with the ginger quickly, which is fast becoming my favorite way to mince ginger.

Hmmm…we used to (every so often) get these pre-made at Trader Joe’s. They don’t seem to have them anymore which is just fine — they are very easy to make yourself! Give it a try! Plus, nothing says “I love you” like red meat and a bottle of wine! Grrrr!!!

Besides, this was jwa’s request for Valentine’s dinner!

Flank Steak Pinwheels with Boursin, Spinach and Sun-Dried Tomatoes Based on a recipe from Eating Well magazine 2/3 cup sun-dried tomatoes (not packed in oil) 2 cups boiling water 1 pound flank steak, trimmed of fat 1 clove garlic, minced 3 oz herbed cheese spread, such as Boursin 1 cup baby spinach leaves 2 tbsp olive oil kosher salt & freshly ground pepper 15 or so button mushrooms, sliced 1/4 cup Cabernet Sauvignon wine (plus the rest of the bottle for drinkin’!)

Place sun-dried tomatoes in a bowl; pour boiling water over them and let steep until softened, about 10 . . . → Read More: I Love You, Flank Steak Pinwheels — Be My Valentine]]>

Hmmm…we used to (every so often) get these pre-made at Trader Joe’s. They don’t seem to have them anymore which is just fine — they are very easy to make yourself! Give it a try! Plus, nothing says “I love you” like red meat and a bottle of wine! Grrrr!!!

Besides, this was jwa’s request for Valentine’s dinner!

Flank Steak Pinwheels with Boursin, Spinach and Sun-Dried Tomatoes
Based on a recipe from Eating Well magazine
2/3 cup sun-dried tomatoes (not packed in oil)
2 cups boiling water
1 pound flank steak, trimmed of fat
1 clove garlic, minced
3 oz herbed cheese spread, such as Boursin
1 cup baby spinach leaves
2 tbsp olive oil
kosher salt & freshly ground pepper
15 or so button mushrooms, sliced
1/4 cup Cabernet Sauvignon wine (plus the rest of the bottle for drinkin’!)

Place sun-dried tomatoes in a bowl; pour boiling water over them and let steep until softened, about 10 minutes. Drain and chop. Meanwhile, place steak between 2 large pieces of plastic wrap. Pound each side of the steak thoroughly with the pointed side of a meat mallet until the steak is an even 1/4-inch thickness. Salt and pepper it good.

Align steak so the the grain is running horizontally. Rub garlic all over one side of the steak. Spread cheese lengthwise in a 3-inch-wide strip down the middle of the steak.

Top with the sun-dried tomatoes and spinach. Starting at one edge of a long side, roll the steak up tightly, tucking in the filling as you go.

Carefully rub a bit more salt and pepper all over the outside of the steak roll. Turn the roll so the overlapping edge is on top. Use 4 pieces of kitchen twine and secure steak roll in four places. Slice between the twine to make 4 pinwheels. Trim the edge pieces if necessary to keep it all nice looking. .

Oil your skillet and cook the the pinwheels 5-7 minutes per side for medium-rare. After you flip them, add the mushrooms to the pan and let them start to golden up.

Use a spatula when turning them to prevent too much filling from falling out. Let the pinwheels rest for 5 minutes before serving. Remove the twine from each piece.

While the beef is resting, continue to cook the mushrooms in the tasty, tasty beef drippings. Mmm….beef drippings. Saute for about 3-4 more minutes and at the end pour in the wine and let it reduce about a minute or two. Serve the steaks with the mushrooms. Now, if this doesn’t get you some love, I don’t know what will…

Oh, and besides being delicious, deglazing the mushrooms with some wine should get up any cheese that is stuck to your pan. Awesome!