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.

Garlic Broccoli Rabe Pasta Quickest Meal Ever

My little one has been tugging me in all different directions. The latest has been to ride on his grandfather's tractor morning, noon and night. And if you tell him that he can't do as he pleases he won't hear of it. Literally. 

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Oven Braised Lemon Garlic Artichokes

Each year at the end of April beautiful plump fresh artichokes hit the markets and my heart skips a beat as I eagerly load my basket with globes of this vibrant green thistle vegetable. My favorite artichoke recipe is one that I make only once or twice a year, first, because the season is so short here in the northeast and two, because it can be a bit time consuming. So for the third time that had I arrived home with close to a dozen artichokes this year I sought a simpler recipe.

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Sherry's Radish Tops Pesto Recipe

"Can you guess what's in there?" Sherry asks me as I bite into the pesto crostini."
"Um. Sun dried tomatoes, almonds, garlic ... I don't know, but it's really good!" I replied between bites.
Each time I visit my friends Bob and Sherry in California it feels like opening up an unexpected gift as they graciously offer a lavish spread of appetizers accompanied by excellent wines from their extensive collection, and always with good company. This time, in addition to several small dishes, Sherry had whipped up a bowl of pesto composed of radish tops, a novel appetizer replete with exciting pesto flavors with a unique kick from the spicy radish tops.

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Gone Bananas With Fried Green Plantains & Garlicky Twist

I grew up eating plantains. Every week my mom would bring home bundles of these muscular green bananas, allow them to ripen under the kitchen counter until the skin was mottled with black streaks against a yellow canvas. She'd then pop one into the microwave for 4-5 minutes, carefully slit open the steamed black peel, which would reveal a concentrated, sweet and dense cooked banana. It was almost like a warm doughy banana pudding, very comforting.

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CHUNKY GUACAMOLE RECIPE

Festive, satisfying, and at times fiery, guacamole is a simple crowd pleaser that incorporates several fresh, bold and exciting flavors onto a thin crispy chip. There are several different versions of guacamole, this one is a chunky-style dip that integrates several big flavors while allowing each ingredient to remain distinguishable.

This recipe is dedicated to my friend Gloria, who has a personality that is fun, festive and at times fiery, and moreover is someone that most everyone loves!

GUACAMOLE RECIPE

Ingredients

• 1/2 onion, finely diced
• 1/4 cup cilantro, chopped
• 1 garlic clove, minced
• 2-3 avocados
• 1 lime
• 1 small tomato, seeded and diced
  
• sea salt
• black pepper, grounded
• 1 jalapeno, diced (optional)

 Method

1. Using a large cutting board, create a pile of the diced onion, cilantro, and minced garlic. Sprinkle the pile with roughly 1/2 teaspoon of sea salt and 1/4 teaspoon ground black pepper. Incorporate these ingredients together by chopping the ingredients across the cutting board, taking care to fold the ingredients back into a neat pile along the way. This method imitates the traditional way of making guacamole, which is done by pounding the ingredients in a mortar pestle. Once the mixture reaches a consistency similar to the photo above, transfer it into a mixing bowl.
2. To dice the avocado, split the avocado in half, and remove the pit by stabbing the seed and twisting it out. Score the avocado fruit lengthwise in 1/2-inch slices, and again width-wise to produce cubes. Using a large spoon, scoop out the cubed avocados and place in the bowl with the onion mixture. Repeat until you have two avocados diced. Add the diced tomatoes, jalapenos (if using) and juice from a lime half. Fold the ingredients until it is evenly blended. Salt and pepper to taste.
3. Taste. If you feel the guacamole is strong, add another half avocado diced. If you feel it is too bland, add ground black pepper, lime or cilantro. You get the idea, if you feel there is something missing, use your judgment to balance out the flavors to your preference.

Try serving guacamole with chips, over savory carnitas, or freshly made corn tortillas.

Serves 8-10

GARLIC CLOVE

How do you add flavor with minimal effort and get the most bang for your buck?

Use fresh garlic. This aromatic and intense flavor binds the diversity of ethnic cuisine types and brings a warm familiarity that can best be described as comfort. In my kitchen, not only is fresh garlic comfortable but it is a staple.



How to pick: Choose large, firm bulbs. Avoid garlic that has any soft spot, which means that one or more of the garlic cloves have shriveled or potentially has mold.

How to store: Store in a cool dry place with light. I like to place several bulbs in its own bowl on the countertop or sometimes on the counter alone.

How to peel: Chop off both ends of the garlic and peel back the garlic skin. An alternative is to crush the garlic clove on the side of a chef's knife.

If you prefer to have peeled garlic on hand all the time, you may consider peeling a bulb at a time to store in the refrigerator. Simply soak the garlic bulb in cold water for half an hour, taking care to break apart the bulb along the way. The garlic skins will absorb the moisture like paper and peel off effortlessly.

Dry the peeled cloves, and store in a container that is lined with a fresh paper towel. Place in the refrigerator and replace the paper towel every week ... if you still have any around.

How to prepare: Crushed, minced or sliced, the smaller you cut it, the stronger the flavors.