Barbeques, pool parties, watermelon, lemonade- like these other things, grilling is what summer is all about. We’ve covered a few grilled sides and appetizers, but now we are moving on to the main dish. There’s nothing better than a perfectly grilled medium rare steak, and one of the perfect sauces for a steak is a chimichurri.
Chimichurri is an uncooked sauce that accompanies meat, originating from Uruguayan and Argentinian cuisines. It’s a blend of parsley, garlic, vinegar, oregano, and vegetable oil. I used the recipe for chimichurri from Modern Sauces.
To go along with the steak, I decided to try another recipe from the cookbook for a Bacon Vinaigrette and paired it with a potato salad as a play on German potato salad. Unlike the US version, there is no mayo. “Kartoffelsalat” is a variation of potato salad that is prepared with vinegar, potatoes, salt, pepper, vegetable oil, mustard, onions, and chives. The recipe my mother has always made for my family also includes bacon; I’m sure not many will have a problem with that addition.
For the steaks I visited a local butcher called “The Butcher Block”
6440 N Durango Dr, Las Vegas, NV 89149
7625 S Rainbow Blvd, Las Vegas, NV 89139
The Butcher Block is a local butcher that specializes in high quality meats, poultry, and seafood. They also offer dry-aged beef, wild game and exotic finds such as Kobe beef, elk, venison, gator, and rattlesnake. I recommend finding a local “boutique” butcher shop because they tend to have better quality, rarer finds, and their prices are more reasonable. With my local butcher I found a great deal on Kobe Wagyu Tri-Tip- any chance you get to have Wagyu beef for a discount you have to jump on it.
American Kobe wagyu beef is a cross breed of the Japanese Wagyu cow and the American Angus cow. Some U.S. Wagyu breeders have Wagyu cows that are direct the descendants of the original Japanese bloodlines. Japanese Wagyu beef is highly desired because of its quality and intense marbling. Marbling is the fat found within a cut of meat and between the muscle fibers themselves. One of the things that I miss most from the steakhouse was getting the opportunity to eat the higher grades of wagyu such as A4 and A5 (A5 being the highest quality and the priciest). The A refers to the yield grade, while the number shows the quality grade.
Well, I hope you learned a little something, and I don’t know about you, but I’m getting hungry with all of this talking about food. So here are the recipes for a great steak dinner. I hope you enjoy as much as we do and remember to always stay hungry.
Grilled Wagyu Tri-Tip with chimichurri and a Smokey Bacon Maple Vinaigrette Potato Salad
- 2 lbs of Kobe Wagyu Tri-Tip (or any other steak, we also had filets)
- Salt and pepper for seasoning
- Preheat grill on high
- Portion and season both sides of the steak generously with salt and pepper (season heavy for items going on the grill because most of the seasoning will fall off).
- Grill to your desired temperature. For times and temperatures visit millennialmenus.com/tip-tuesday/ for the tip of the week on July 26th, 2016.
- Make sure to let the meat rest before slicing into it to keep the juices in.
- 1 cup lightly packed fresh flat-leaf Parsley leaves
- 1 cup lightly packed fresh Cilantro leaves and tender stems
- 1/4 Shallot
- 1/4 cup Sherry Vinegar
- 2 small cloves Garlic
- 1/2 tsp dried Oregano
- 1/2 tsp Cumin seeds lightly toasted in a dry skillet until fragrant, or 1/4 tsp ground cumin
- Kosher Salt
- 1/2 cup Extra Virigin Olive Oil
- In a food processor or blender, combine parsley, cilantro, shallot, vinegar, garlic, oregano, cumin, and 1 tsp salt and pulse a few times to make a coarse purée. With the motor running, slowly pour the oil through the feed tube. Stop processing as soon as all of the oil is blended with the other ingredients. Taste and adjust with salt, if needed, and with vinegar to bring the sauce up to the edge of pungency. Let the flavors marry for at least 30 minutes at room tempurature before serving.
Warm Potato Salad with Smokey Bacon Vinaigrette
- 3 lbs multicolored Pee Wee Potatoes
- 2 tbsp sliced Chives
- 1/2 sweet Onion diced
- 6 slices of bacon, cut into 1/2 inch slices (if you put them in the freezer first for about 15-20 minutes before, they will be easier to slice)
- Extra-Virigin Olive Oil
- 2 tbsp minced Shallot
- 1/2 cup Sherry Vinegar
- 1/4 cup Pure Maple Syrup
- 2 tbsp Dijon Mustard
- Kosher Salt and Fresh Cracked Pepper
- Pinch of cayenne pepper, or dash of hot-pepper sauce
- Put potatoes in a pot and cover with cold water and 2 pinches of salt.
- Bring potatoes to a boil and cook until a knife can easily go in and out of the potato. Drain water and let slightly cool. Cut into smaller chunks and place into a bowl.
- While the potatoes are cooking, caramelize onions over medium heat, season with salt and pepper.
- In a frying pan, combine the bacon and 2 tbsp of olive oil over medium heat and cook, stirring occasionally, until it is brown and crisp. Transfer onto a papertowel to cook and set aside reduced bacon fat.
- In a blender combine bacon, shallot, vinegar, maple syrup, mustard, cayenne pepper, and a pinch of salt and pepper.
- While the motor is running on low, slowly add the bacon grease. Once out of bacon fat, slowly pour in olive oil and increase the speed as the vinaigrette thickens. Stop adding olive oil when the vinaigrette is just thick enough to coat the back of a spoon.
- Mix together potatoes, onions, vinaigrette, and chives. Season to taste