Sirloin Flap Steak with Chimichurri Sauce

 

One of the my favorite experiences of buying from local farmers is the experience of discovering new goodies that are sometimes not easily found in the supermarket. It's how I found the delicate oniony ramps, discovered that fava bean greens are edible and how I found out about an obscure cut of meat called the sirloin flap. Sirloin flap is very similar to skirt steak except it's leaner and from our experience more tender and flavorful. After years of sirloin flap absence because we moved far away from our favorite meat vendor, we happened across it again this weekend at a local market and we brought home the entire supply with no regrets. 

Although this steak is very good by itself we made a chimicurri sauce that stood well against the grilled meat and served as a bright and bold contrast.  A heady California cabernet could accomplish the same but the chimicurri offers another dimension of exciting flavors for the summer. 

Mark Bittman's Chimichurri Sauce
From Food and Wine | September 2004
Ingredients

• 2 cups chopped parsley
• 2/3 cup extra-virgin olive oil
• 6 tablespoons fresh lemon juice
• 2 tablespoons minced garlic
• 2 teaspoons crushed red pepper
• Salt and freshly ground pepper
• 4 pounds sirloin flap or skirt steak

Method

1. Light a grill. In a bowl, mix the parsley, olive oil, lemon juice, garlic and crushed red pepper; season with salt and pepper.
2. Season the steak with salt and pepper and grill over a hot fire until the meat is charred on the outside and rare within, about 2 minutes per side. Transfer to a carving board and let rest for 5 minutes. Thinly slice the steak across the grain. Serve right away, passing the chimichurri sauce at the table.

Picadillo: A Classic Cuban Dish

I've been in a bit of cooking rut as of late, but driven by my hunger for more flavorful and vivid dishes I've looked outside the border for new ideas. Picadillo is a classic Cuban dish that integrates ground beef with well-seasoned tomato sauce, fried potatoes, olives and raisins. Considered a comfort dish it is prepared frequently and typically served with rice and beans or stuffed in tacos or a chili pepper.  I imagine it would also be delicious with fried plantains. Packed with a broad range of spices, flavors and goody nibs, I can see why this dish is a staple across dinner tables in Cuba.

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Beef and Bean Chili with Pickled Onions

 

Are you a recipe tweaker? I'm a reformed recipe tweaker, formerly taking creative license to swap this for that, sometimes altering a recipe so much that it no longer resembled the original. I exercise more restraint these days, honoring the work that had been dedicated to develop recipes. However there are still days when I stray a bit. This recipe is one of them. Inspired by a popular recipe on one of my favorite blogs Healthy Delicious's Beef Bean Chili with Pickled Onions, I took what was an elegant chili recipe made with beef stew cubes and red wine and boomeranged it back to a more traditional and humble bowl of beans with ground beef and beer.  It would be ironic to call it creative since I may have reverted this chili back to its predecessor, but the result is quite good (as is the original) so a new recipe is born.

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Roasted Marrow Bones with Lemon Parsley Shallots and Capers Sauce

Chris Cosentino of Incanto in San Francisco refers to bone marrow as butter of the Gods, and I can't agree more. Sumptuous, luscious and primal, having a rich dollop of fat dripping marrow slathered across a crusty charred piece of bread can be a lusty experience. So when I saw roasted bone marrow featured on Andrea's blog High / Low Food Drink, I simply could not wait to try this recipe. From start to finish, this recipe can be made under half an hour. The acidity of fresh lemon juice, chopped parsley and shallots serves as a bright contrast to the hedonistic spread, and is especially good against the humble canvas of a chewy crusty country bread. Thanks Andrea for sharing this recipe!

If you are in the New York area, you may find marrow bones at Dickson's Farm Stand at Chelsea Market, Hawthorne Valley Farms or at Grazin' Angus, both at the Union Square Farmer's Market.

Roasted Bone Marrow with Lemon Parsley Sauce
From New York Times via High/Low Food Drink 
Ingredients

• 8 to 12 center-cut beef or veal marrow bones, 3 inches long, 3 to 4 pounds total
• 1 cup roughly chopped fresh parsley
• 2 shallots, thinly sliced
• 2 teaspoons capers
• 1 1/2 tablespoons extra virgin olive oil
• 2 teaspoons fresh lemon juice
• Coarse sea salt to taste
• 4 1-inch thick slices of country bread

Method

1. Preheat oven to 450 degrees. Put bones, cut side up, on foil-lined baking sheet or in ovenproof skillet. Cook until marrow is soft and has begun to separate from the bone, about 15 minutes. (Stop before marrow begins to drizzle out.)
2. Meanwhile, combine parsley, shallots and capers in small bowl. Just before bones are ready, whisk together olive oil and lemon juice and drizzle dressing over parsley mixture until leaves are just coated. Put roasted bones, parsley salad, salt and toast on a large plate. To serve, scoop out marrow, spread on toast, sprinkle with salt and top with parsley salad.

Serves 4.

Daniel Boulud's Braised Short Ribs Recipe

Tender, succulent fall-off-the-bones short ribs braised in red wine, beef broth and a rustic melange of chunky vegetables and herbs. This dish is a hearty and warm welcome from the driving snow and frigid temperatures outside.

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BLOGGER MEET-UP AT GYU-KAKU

To celebrate her birthday, the very sweet natured Rebecca of Chow and Chatter came up to New York City with family and friends for a fun filled weekend of sightseeing. Of course, since she was coming to town she called the very sociable Cindy of Chubby Chinese Girl, who called me to meet up for lunch. See how blogging has turned me into a lady who lunches?

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BOUCHON NEW YORK

Recently my husband enticed me with his description of a very decadent wagyu beef burger at BLT Steak in New York. To which I replied, "Really? Isn't that like fat on fat?" Intensely marbled beef in a notoriously fattening format. He contends it probably one of the best types of beef he has eaten.

Wagyu beef, it sounded so exquisite and luxurious that I had to try this meat for myself.

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