Have your steak and eat it too!

Most people I talk to are afraid to cook steak at home.  Particularly during the winter when the BBQ grill is not an option.  Well, be afraid no more.  Steak is easy to cook and all you need is a stove top grill.  I have a large one that fits over two burners but you could just as easily use a grill pan which can be found at almost any store which sells pots & pans.

For last night's dinner I chose a Wagyu Kobe skirt steak which I marinated overnight, grilled and served with a homemade chimichurri.  It was quick, healthy, and delicious and my friend who "doesn't like to eat meat cooked at home" ate every bite and particularly liked the chimichurri.  I accompanied it with mashed cauliflower and parsnips (you'll never miss the potatos) and a tomato-dill soup.  If you're not distracted by other things like work or baking brownies for your son's birthday as I was last night, the whole meal can be made in about an hour or less.  Here's how.......

Wine served - Ledson 2005 Cepage - Sonoma County

Sorry folks......with all the aforementioned distractions I forgot to take photos for this one.

Tomato-Dill Soup

1 28oz can of San Marzano whole tomatoes (can also use crushed)
1 Cup of fresh dill - coarsely chopped
1 medium red onion - sliced
2 cloves garlic - sliced
1 tsp dried thyme
1 tsp crushed red pepper
1/2 tsp salt
1/2 tsp fresh ground black pepper
1/4 cup olive oil
2 Tbsp heavy cream
Fresh whole baby spinach leaves

Heat olive oil in a pot on medium high heat.  Add garlic, onion and crushed pepper and saute for 1 - 2 minutes until soft.  Add the tomatoes and stir.  Using a potato masher, mash the tomatoes into pieces.  Add dill, thyme, salt and black pepper and stir.  Bring to a boil, cover and simmer on low heat for about 10 minutes.  Allow to cool for a while.  Puree soup in a blender until smooth.  Pour back into the pot and return to heat and bring to a boil.  In the meantime, prepare your soup bowls by placing about 8 - 10 leaves of spinach at the bottom.  Once the soup is boiling again, turn off heat and add cream.  Stir and ladle the hot soup into each bowl.  The heat will wilt the spinach.  Serve with no garnish - It's delicious as is. 

Steak Marinade

2 large cloves garlic chopped
1/2 tsp crushed red pepper
Salt & fresh ground black pepper to taste
2 Tbsp Red wine vinegar
3 Tbsp Olive oil

Combine and pour over steak in a ziploc bag.  This is enough for 1 skirt steak (approx. .75 lbs) which serves 2.  Refrigerate overnight.  Grill steak to desired doneness.  Skirt steak can be cooked to well done and will still be tender.  Cut steak on a bias against the grain to serve.  Serve with Chimichurri (recipe follows)

Chimichurri

2 cloves garlic - finely chopped
1/2 tsp crushed red pepper
2 Tbsp Red wine vinegar
1/2 tsp ground cumin
1/4 Cup Italian parsley - finely chopped
1/4 Cup Cilantro - finely chopped
1/2 cup extra virgin olive oil
1/2 tsp salt
1/4 tsp freshly ground black pepper

Combine all ingredients and let stand for 2 hours before serving.

Cauliflower & Parsnip puree

1 head of cauliflower - cored and cut into large florets
1 medium parsnip - cut into cubes
2 cloves garlic
1 tsp salt
1/2 tsp fresh ground black pepper
1/2 cup chicken broth
2 Tbsp heavy cream
2 Tbsp olive oil

In a large pot heat the oil and garlic until it starts to brown.  Add the parsnips and cauliflower, and then the salt and pepper.  Stir to coat with the oil and continue to saute for about 5 minutes on med-high heat.  Add chicken broth, turn heat to low, cover and cook for approximately 15 minutes or until cauliflower and parsnips are very tender.  Allow to cool slightly.  Using an immersion blender, puree in the pot.  Add cream and stir until smooth.  Serve garnished with chopped parsley.


I hope I have inspired you to try "grilling" some steak in February.  Let me know if you have any suggestions or alternatives......Enjoy!!!