Grilled Steak with Red Wine Shallot Sauce

Steak Finished

Nice. I have to do something nice. Well, much more than nice. Something … something to thank someone for patience and support, for loving and caring, for pulling you through a very difficult time and still really liking you on the other side of the mess.

As a person whose life events are remembered by meals, what better way to say thank you than a really good dinner and creating a memory.

Dinner. A spectacular dinner. It has to be simple, as most of my kitchen gear is still in boxes.

He’s not too picky and is always happy being the recipient of my experimentation. But it’s a birthday and a celebration and we are tired. My thought has to go to his go to fav … hmmmm … that’s really very simple. Can you say carnivore?

Steak is simple and this red wine shallot sauce makes it a little bit more than ‘just’ a steak. I coupled the steak with Hasselback Potatoes and a salad. A bottle of champagne. THAT Chocolate Cake for dessert. Hopefully this meal will show the dear one just how special I think he is.

  • 4 shallots, sliced in thin rings
  • 4 T olive oil
  • 1 C red wine
  • 1 C beef broth
  • Salt and freshly ground black pepper
  • 1 (1 1/2 pound) piece flank steak
  • 1 T cold butter, in small chunks

NOTE: If you wouldn’t drink it, don’t cook with it!

Shallots Cut

In a medium saucepan over medium-high heat, saute the shallots in 2 tablespoons of the olive oil until lightly caramelized, about 5 to 7 minutes.

Raise the heat to high and add the red wine and reduce by half. Add the broth and reduce by half. Check for seasoning, and season with salt and pepper, to taste. Keep warm on low heat.


NOTE: I am becoming my mother! I read the recipe. I really did. But in my haste, I mixed the red wine and broth together and then realized that they were added seperately. No, the sauce police didn’t come, but I think it would have been thicker and little more syrupy if I had done it properly.

Brush the flank steak on both sides with 2 tablespoons of the olive oil and season with the salt and pepper. Place on the center of grill and sear 5 to 8 minutes per side for rare to medium rare, testing by pressing the meat with a finger: The spongier the meat feels, the rarer it is cooked. Remove from the grill and allow to rest, very loosely tented with aluminum foil, 5 to 10 minutes, to allow the juices to reabsorb into the meat.

Slice the flank steak on the diagonal and place on a large platter. Finish the sauce by swirling in the chunks of cold butter, then top the steak with some of the sauce and serve the rest on the side.

Churrasco Steak with Candied Red Pepper Chimichurri


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

Chimichurri ingredients

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.

Parisian Steak and Cheese Croissant Sandwiches

Okay, so this is another better late than never recipe! Thank goodness the folks over at IHCC like me enough to not be bothered by my lateness. Right now we’re cooking and baking through Giada de Laurentiis‘ books and recipes.  

The challenge – Out of Italy. A Giada recipe that is not Italian. There were plenty to choose from. Surprised? I was. I chose a recipe for Parisian Steak and Cheese Croissant Sandwiches.

  • 4 (4-ounce) beef steaks
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons unsalted butter, at room temperature
  • 4 croissants
  • 6 ounces Brie cheese, cut into 1/2-inch slices, at room temperature
  • 2 cups arugula
  • 1 cup (about 4 ounces) jarred roasted red bell peppers, thinly sliced

NOTE: Okay. I cheated. I made only one. I made a filet roast over the weekend and put aside a steak sized slice to make this for myself for lunch during the week.

Season the steaks with salt and pepper. In a medium skillet, melt the butter over medium-high heat. Cook the steaks for about 5 minutes each side for medium-rare. Set aside for 5 minutes before slicing. Slice the steak, across the grain, into 1/4 to 1/2-inch thick slices.

Heat a large nonstick skillet or griddle over medium heat. Using a serrated knife, slice the croissants in half lengthwise. In 2 batches, place the croissant halves, cut side down in the skillet and cook for 30 seconds to 1 minute until lightly toasted. Lay the Brie slices over the toasted croissant halves.

Place about 1/4 cup of the arugula on the bottom halves of the croissants. Add the sliced steak. Arrange the sliced roasted pepper on top of the steak. Top with the remaining arugula and add the top of the croissant. Serve immediately.

NOTE: Very tasty. Very easy. Definitely a do-again recipe!