Grilled Hanger Steak with Bacon Jalapeno Chimichurri Sauce

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Photo Credit: Victoria Pearson, Food&Wine Magazine, May 2007.

These herb-marinated steaks are accompanied by chimichurri, a South American sauce for grilled meats made with olive oil, parsley and garlic. E. Michael Reidt’s chimichurri has an indulgent addition to the classic recipe: bacon.   

Adapted from
E. Michael Reidt
Food & Wine Magazine
May 2007

Serves 8

Ingredients:

For the Steaks:
8 garlic cloves, smashed
4 thyme sprigs, coarsely chopped
2 rosemary sprigs, coarsely chopped
1 cup dry red wine
1 medium red onion, minced
2 tablespoons extra-virgin olive oil
Eight 6-ounce hanger steaks, trimmed
Salt and freshly ground pepper, to taste

For the Chimmichurri sauce:
4 garlic cloves, quartered
1/2 cup packed fresh flat-leaf parsley leaves
1/4 cup packed fresh oregano leaves
1 Jalapeno pepper, seeded and roughly chopped
1/4 cup red wine vinegar
Juice of 1 lemon
1 cup extra-virgin olive oil
Salt and freshly ground pepper, to taste
1/2 pound sliced bacon

 

Directions:
For the steaks: In a large, shallow dish, combine the garlic, thyme, rosemary, wine, onion and olive oil. Add the hanger steaks and turn to coat thoroughly. Cover and refrigerate for at least 4 hours or overnight.

For the chimmichurri sauce: Using a  food processor, pulse the garlic, parsley, oregano,  jalapeno, vinegar, lemon juice and olive oil until the herbs are pureed. Scrape into a bowl and season with salt and pepper.

In a large skillet, cook the bacon in 2 batches over moderate heat until crisp, about 8 minutes. Drain on paper towels and let cool, then finely chop.  Stir the bacon in to the sauce and pour the sauce into a serving bowl and  set aside.

Light a grill. Scrape the marinade off the steaks and season them with salt and pepper. Grill the steaks over a hot fire until charred all over, about 10 minutes for medium-rare meat. Transfer to a cutting board and let rest for 5 minutes.

Carve the steaks crosswise into thick slices and serve immediately with the chimmichurri.


Pumpkin Rigatoni

Like Linus of Charles Schultz’s “Peanuts” comic strip….I think pumpkins are GREAT!

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And once again, plated.com has brought another amazing pasta dish, which is perfect for those “Meatless Mondays” and is affordable enough to make on your own.

Rigatoni is a popular pasta in Southern and Central Italy. Given its ridged and tubular shape, these features enables the pasta to hold just about any kind of sauce very well. Typically, a tomato based sauce is used with rigatoni, but in this dish, a pumpkin puree is the vegetable of choice for the sauce.

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Pumpkin can be tricky and heavy in sauces. If your sauce becomes too thick while cooking this dish, use the reserved pasta cooking water to thin it out. Not only will this little trick improve the consistency of your sauce, but the starchy cooking water will also help the sauce cling better to the pasta.

This dish also features Pecorino cheese, an Italian sheep’s milk cheese similar in texture to cheeseParmesan with a salty, sharp flavor, which adds a nice counterpoint to the creaminess of the pumpkin sauce and pasta.

Overall, this dish was easy to prepare in under 20 minutes. And it was only 740 calories per serving. A great dish for a light lunch on the weekends or a light dinner during the weekday. This dish is easy enough to expand the ingredients to serve more guests.

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Creamy Pumpkin Rigatoni

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Serves 2

Ingredients:
1 shallot, minced
1 clove garlic, minced
10 sage leaves, finely chopped
1/4 bunch chives, finely chopped
8 ounces rigatoni pasta
1/2 cup water
1 tablespoon unsalted butter
1/8 teaspoon crushed red pepper
1 cup pumpkin puree
1/4 cup heavy cream
1/4 cup grated Pecorino cheese, divided
Kosher salt, to taste
Freshly ground black pepper, to taste

 

Directions:
Bring a large pot of water to boil over high heat. When water is boiling, add rigatoni ad a generous pinch of salt. Cook until al dente, 8 to 10 minutes. Reserve 1/2 cup pasta cooking water, then drain and set aside.DSC05600

Heat butter in a large skillet over medium heat. Add shallots and cook until sot and translucent, about 3 minutes. Add garlic, sage, and crushed red pepper. Cook until fragrant for about 1 more minute. Add pumpkin puree and 1/2 cup water and stir to combine.

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Simmer sauce over medium heat until warmed through, 2 to 3 minutes. Add heavy cream and half of the grated pecorino cheese and stir to combine. Reduce heat to medium low and simmer until thickened, 2 to 3 minutes more. Taste and add salt and pepper as needed.

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Add the rigatoni to the skillet with sauce and stir to coat. Add reserved pasta cooking water, 1 tablespoon at a time until the sauce reaches the desired consistency.

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To serve, divide the rigatoni evenly between 2 pasta bowls. Sprinkle over chives and remaining grated pecorino cheese.

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Squid Ink Tonnarelli with Clams

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Squid ink or cuttlefish ink, is that one special ingredient that gives homemade pasta a mild briny taste of sea without being too “fishy”.  Squid ink tonnarelli paired with fresh clams and the sweetness of the skillet fried shishito  chili peppers dressed in a light cream, makes for a tantalizing dish with a dramatic presentation that will surely impress your dinner guest.

Serves 4

Ingredients:
10 to 15 fresh shishito peppers
1 teaspoon olive oil
Kosher salt, to taste
A squeeze of lemon juice
1/4 cup extra-virgin olive oil
4 garlic cloves, chopped
1/2 cup chopped fresh Italian parsley
1/2 teaspoon crushed red pepper
6 tablespoons dry white wine
1/2 cup heavy cream
3 dozen little neck clams, scrubbed
1 pound squid ink tonnarelli (click here for the recipe)
Freshly ground black pepper, to taste

Directions:

For the Peppers:
Heat the olive oil over medium high heat in a large cast iron skillet until oil is shimmering. Add the peppers and cook them, tossing and turning them frequently until they blister, 10 to 15 minutes. When done, remove them from the skillet toss them with sea salt and add a squeeze of fresh lemon. Slice and set aside to cool.

For the Sauce:
In a Dutch oven, heat the oil over medium low heat. Add the garlic, parsley and crushed red pepper and cook until the garlic is golden, 1 minute. Add the wine, cream, salt, white pepper and bring to a boil over moderately high heat. Add the clams, cover and cook for 5 to 8 minutes; as the clams open, transfer them to a covered bowl and set aside. Continue to simmer until the sauce is reduced to a thin consistency, 8 to 10 minutes.

For the Pasta:
Bring a large pot of salted water to a boil. Add pasta and cook, stirring frequently, until al dente, about 10 minutes. Drain reserving 3/4 cup of the cooking water. Add the pasta to the Dutch oven. Stir in the cooking water over low heat, tossing until the pasta is al dente, 1 minute. Season with salt and pepper to taste. Add the clams and shishito peppers to the pasta, garnish with parsley and serve.

Cook’s Notes:
Squid ink can be purchased on-line at various gourmet specialty shops such as La Tienda.

If time is of the essence or it making your own pasta is just too intimidating, you can also use store bought squid ink pasta that can be found in most local grocery stores and supermarkets. Several handmade dried varieties of squid ink pasta can also be purchasedfrom on-line stores to make for a quick and easy meal in no time.

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All photographs and content, excepted where noted, are copyright protected. Please do not use these photos without prior written permission. If you wish to republish this photograph and all other contents, then we kindly ask that you link back to this site. We are eternally grateful and we appreciate your support of this blog.

Thank you so much!

 

 

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