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When the Waldorf first re opened last year, I had an amazing steak in the Leeteg Room.   The steak was only on the menu for a few months but it along with some other menu items like the black cod quesadilla, and the tacos were taken off the menu (I heard the chef left the Leeteg Room).

The steak was memorable and since it was taken off the menu I was inspired to make it at home.  

Chimichurri sauce (based on the epicurious recipe with some additions/omissions)

1 cup Fresh Italian Parsley
1/2 cup Olive Oil
1/3 cup red wine vinegar
1/4 cup cilantro
4 garlic cloves peeled
3/4 teaspoon dried crushed red pepper
1/2 teaspoon salt

Stick it all in your blender or in my case an inversion blender and then let sit for an hour.

The Steak.

I follow the Alton Brown technique for making the steak.   

Heat up the oven to about 500 degrees.  Place your cast iron frying pan in the oven until it becomes super hot (about 5 mins).  

Rub both sides your steak with grape seed oil, salt and pepper.

Take out your pan using an oven mitt and place the pan on the stove element (already at high heat) and sear each side of the steak for 35 seconds.  This should give you that nice crust or char.  Then put the pan with the steak on it back in the oven for 3 minutes per side (depending on the size of the steak) and cook to the desired tenderness.  I prefer to use a meat thermometer rather than  the palm firmness technique to gauge the tenderness.  

Let the meat rest and then pour on your chimichurri sauce.

Pictured above served over quinoa.

Latitude serves a steak with chimichurri sauce.

Matt






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