I made a promise. No more cookbooks.
No more cookbooks forever, or no more cookbooks for right now, she asks, shocked and wounded? Right now, Well, perhaps forever. You have over 200 cookbooks. Really, dear, how many cookbooks does one need, he asks, trying to find a place to hide. All this coming from a man who owns a dozen hammers, pliers of different ilk, shapes and sizes, and more dust and noise making things than one could shake a salt shaker at!
Need? What do cookbooks have to do with NEED!? Doesn’t he understand, cookbooks are like air? Food? Wine? As the main beneficiary of all the goodness that comes out of these books, you’d think he’d be a little more understanding! And truthfully, he is always very happy to be my favorite guinea pig!
Take this fabulous book, New Latin Classics by Lorena Garcia. Loaded with updates on some of my favorite Latin dishes. This will be just the first of many to be tried from this fab cookbook.
Shhhhhh … this new book will be our little secret!
I saw this recipe on line and I knew this one would be a winner. I became a little nervous about the chimichurri after candying the peppers. They seemed a little sweet and a little strange, and the big guy thought they smelled funny. But, when you add in all the garlic and shallots, they counterbalance the sweetness with a sharp kick, the herbs add some freshness. The capers? Well, we l eft them out. SOMEONE doesn’t like them!
This was absolutely great. Steak, a fab arugula salad, crispy potato planks, add wine and the perfect guy … you are in store for a wonderful evening!
For the Chimichurri:
- 1/2 C finely minced candied red pepper
- 1/4 C candied pepper liquid
- 1/4 C brine-packed capers, rinsed and finely chopped
- 1/4 C finely chopped fresh flat-leaf parsley
- 2 T finely chopped fresh cilantro
- 6 clove garlic, very finely minced
- 2 shallot, very finely chopped
- 1/2 C extra virgin olive oil
To make the chimichurri, place the candied peppers in a medium bowl with their liquid, capers, parsley, cilantro, garlic, and shallots and whisk to combine. Slowly whisk in the olive oil until the mixture is thick and emulsified. Set aside.
For the Steaks:
- 4 8-ounce skirt steak
- 6 1/2 t coarse sea salt
- 3 1/8 t freshly ground black pepper
- 3 T extra virgin olive oil
- 1 T fresh lemon juice
- 4 C baby arugula
- 1 C halved cherry tomato
Prepare a hot charcoal or gas grill.
Season both sides of the skirt steaks with 2 tablespoons of the salt and 1 tablespoon of the black pepper and set on the grill. Cook without moving until there are grill marks, about 5 minutes. Turn over the steaks and cook the other side until there are grill marks and the steaks are cooked to your liking, about 3 minutes for medium-rare, 4 minutes for medium, and 5 minutes longer for medium-well. Use tongs to transfer the steaks to a large platter and set aside.
While the steaks rest, whisk together the olive oil, lemon juice, the remaining 1/2 teaspoon salt, and the remaining 1/8 teaspoon black pepper in a large bowl. Add the arugula and cherry tomatoes and gently toss to coat.
Arrange the 4 steaks on a large platter in a circular shape. Fill the center of the circle with the arugula and tomatoes and serve with the chimichurri on the side.