Рецепт Grilled Strip Steaks with Green Bean Chimichurri
Food and Wine has just come out with
another of its compendiums of recipes, this one titled “Chef’s Easy Weeknight
Dinners” (Time Inc. Affluent Media Group 2014).
There are all kinds of recipes here from soups to seafood, side dishes
to desserts. What strikes me is their
overall simplicity. Apparently, Chefs
are every bit as time-pressured as the rest of us. Or perhaps more so. Can you imagine cooking all day and then
going home and doing it all over again?
That’s likely why the book is loaded with recipes none of which take
over 55 minutes to make, the majority even less than that. So in keeping with my promise of
pre-holiday meals that are full of flavor and not so full of effort, today’s
recipe is for a main dish that’s hard to beat for simplicity. It’s Steak and it takes all of 35 minutes to
get on the table.
Eric and Sara Rich
I
got quite a chuckle out of its publishers’ name, “The Affluent Media Group,” mostly
because I had scored Strip Steaks at our butcher counter: New York Strip for
$5.99 a lb. But
there’s no question that steak makes you feel affluent. Its creators bring theirs home from their
restaurant where they are co-chefs. Evan
and Sarah Rich preside over Rich Table in San Francisco CA (199
Gough St. Tel: (415) 355-9085) But the
treat is not just the steak. The Chefs
Rich have pared it with one of Argentina’s national dishes. In a country that knows a whole lot about
beef, Argentines love their chimichurri.
No one is quite sure how it got its name but this piquant herb sauce is Ketchup on many an Argentine table. The
Rich’s have taken chimichurri one step further. They’ve added thinly sliced raw green
beans thereby creating a crunchy condiment and a vegetable dish in one. It is
all very easy to put together and takes all of 35 minutes flat. So heat up that grill pan and wow them at
dinner tonight. Here is the recipe:
Recipe for Evan and Sarah Rich’s Grilled Strip Steaks with Green
Bean Chimichurri Serves
4 Total Time 35 mins.
- 4 oz. green beans thinly sliced across
- the bean (1 cup)
- 1 teaspoon Smoked Paprika
- 1 cup Extra Virgin Olive Oil (plus
- more for brushing)
- Salt and Freshly Ground Pepper
- Four 12 oz. New York Strip Steaks, fat
cap left on.
1. In a small bowl, combine the shallots with
the vinegar and let stand for 15 minutes.
Stir in the green beans, cilantro, parsley, garlic, paprika and the 1
cup of Olive Oil. Season the green bean
chimichurri with salt and pepper.
2. Light a grill or preheat a grill
pan or cast iron skillet. Brush the steaks with olive oil,
season with salt and pepper and frill over high heat, turning once until nicely
charred outside and medium rare inside, 5 to 6 minutes a side. Transfer the
steaks to a work surface and let rest for 5 minutes.
3. Slice the steaks across the grain and
transfer to plates. Spoon the green bean chimichurri over the steaks and serve.