Food Thread: Sauce On Steak: Is It Legal? [CBD]

That is Argentinean Chimichurri sauce, which is a spectacular condiment for stronger flavored grilled steaks like skirt and hanger. I first had it at Mark Miller's Fourth Street Grill in Berkeley. It closed long ago, but it was a fine place with inventive and interesting food. He had a grilled steak with chimichurri and shoestring fries that was perfectly executed and marvelously balanced.

But....that steak was not a prime cut, or anything close to it. At the risk of longbow/crossbow level disagreements, I do not think that certain cuts require sauces. NY strip, rib steak and porterhouse are tender and well-flavored, and do not require anything more than their own juices (possibly augmented with butter and some delicate herbs) to shine.

Other steaks, skirt in particular, are intensely flavored and can stand up to the pungency of chimichurri or the sweet heat of a barbecue sauce.

There are hundreds of chimichurri recipes all over the internet...here and there and everywhere. But they share a basic structure....parsley, garlic, olive oil, salt, some heat, and occasionally cilantro or oregano and onion. Just poke around and find one that sounds good.

• 2-3lbs boneless beef chuck roast
  
• 2 tablespoons olive oil
  
• 1 cup tawny port
  
• 1 cup beef consomme (canned)*
  
• 2 tablespoons flour
  
• 2 tablespoons butter
  
• 1/2lb fresh mushrooms (chopped)
  
• 3 cloves garlic (crushed or minced)
  
• salt and pepper
  
• parsley (garnish) (optional)

  Directions
  1.In a large pan, heat oil and brown roast on both sides.

  2.Add wine to pan and simmer roast, uncovered, until wine is reduced to about 1/2 (this will take about 15 minutes or so...I usually turn the roast over at least once during this time).

  3.Add consomme and simmer, covered, for 1 hour.

  4.In a small frying pan mix flour with melted butter to make a roux (lightly browned).

  5.After roast has simmered for the 1 hour, add roux to meat and sauce, stirring to thicken.

  6.Add the mushrooms, garlic, salt and pepper.

  7.Cover and simmer until tender, at least another 1/2 hour.

  8.This can be served over noodles or rice and garnished with chopped parsley.

  *Insert obligatory rant about using homemade.....

  posted by Open Blogger at 04:00 PM
  
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