Issue Date: June 28, 2009
$35 steak dinner for 8
Create this sizzling steak-and-potatoes platter with a decidedly Argentine twist.
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Grilled Steak & Potato Platter with Pickled Onions & Chimichurri Sauce
Ingredients:
4 garlic cloves
2 cups fresh parsley leaves
1 cup fresh cilantro leaves
1 jalapeño, stemmed and seeded
3/4 cup extra-virgin olive oil, plus 5 Tbs. olive oil
2 Tbs. lemon juice
5 Tbs. rice wine vinegar, divided
4 tsps. each dried oregano, ground cumin, divided
Salt and ground black pepper
1 red onion, thinly sliced
2 1/2 to 3 pounds beef loin flap meat steak or boneless top sirloin
2 pounds small red new potatoes, halved
4 large ears corn, shucked and cut into thirds
6 hard-cooked eggs, halved
1 cup Kalamata olives
NOTE: Argentine chimichurri is a sharp, herby sauce that enlivens food. This platter offers 8 6-ounce servings of steak. If you have hearty eaters, follow the sauce recipe (it makes extra) and increase the steak and veggies a bit. Directions:
Make chimichurri sauce: Mince garlic, parsley, cilantro and jalapeño in a food processor; add 3/4 cup extra-virgin olive oil, lemon juice, 2 Tbs. vinegar, 2 tsps. oregano, 2 tsps. cumin, pepper to taste and 1 tsp. salt. Continue to process until pureéd; transfer to a measuring cup and set aside.
Make pickled onions: In a small bowl, combine red onions and 3 Tbs. vinegar, plus a sprinkling of salt and pepper. Set aside, tossing occasionally.
Coat steak first with 2 Tbs. of olive oil, then remaining 2 tsps. each oregano and cumin, and a generous sprinkling of salt and pepper on both sides of the meat. Toss potatoes with 2 Tbs. olive oil and a generous sprinkling of salt and pepper. Coat corn with remaining 1 Tb. olive oil.
About 30 minutes before you plan to serve the meal, preheat gas grill, with all burners on high, for 10 to 15 minutes. Use a wire brush to clean grill rack, then use tongs to wipe a vegetable oil-soaked rag over grill rack. Close lid and return to high heat. Or, build a hot charcoal fire. Have water close by to extinguish any flare-ups.
Place potatoes, cut sides down, on hot rack and close lid; grill for 5 minutes. Turn and grill for another 5 minutes or until fully cooked and golden brown (a sharp knife should pierce easily). Remove to a bowl and toss with 1/2 cup chimichurri sauce. Set aside.
Add steak and corn to grill and close lid; continue to grill until steak is well-seared and corn is spotty brown on one side, about 5 minutes. Turn steak and corn; continue to cook until corn is spotty brown and steak is medium, 3 to 5 minutes longer, depending on steak's thickness.
Arrange steak, potatoes, corn and eggs on a large platter or two. Scatter the olives and drained pickled onions over the food. Pass the extra chimichurri sauce separately.
SERVES 8
PER SERVING: 688 calories, 53g protein, 31g carbohydrates, 39g fat (8g saturated), 241mg cholesterol, 4g fiber, 628mg sodium
Contributing Editor Pam Anderson is the author of five cookbooks. Her latest is The Perfect Recipe for "Losing Weight & Eating Great" (Houghton Mifflin, $27).
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ONLINE EXTRA
Frozen Pisco Sours
1 1/2 cups pisco (Note: Pisco is a grape brandy first made in Pisco, Peru.)
3/4 cup fresh lime juice
3/4 cup pasteurized egg whites
9 Tbs. maple syrup
Angostura bitters
Depending on the size of your blender's canister, you may need to make the drinks in two batches.
Measure pisco, lime juice, egg whites and maple syrup into blender canister. Add 3 1/2 cups of ice. Blend on high speed until smooth and frothy.
Pour into glasses (large martini glasses work well) and top each drink with 3 drops of Angostura bitters. Use a knife blade to swirl bitters into an attractive design. Serve immediately.
MAKES 6 DRINKS
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