Monday, June 10, 2013

Ribe-eye Steak with Chimichurri Sauce

Rib-eye Steak with Chimichurri Sauce
serves 4
What could possibly make a perfectly cooked, prime rib eye steak better? Chimichurri sauce of course.


chimichurri Sauce:

3 Tbsp red wine vinegar
3– 4 cloves garlic, chopped
2 cups loosely packed flat-leaf parsley, stems removed
⅔ cup loosely packed cilantro
¾ cup extra-virgin olive oil
½ tsp red pepper flakes
Kosher or sea salt, to taste
freshly ground black pepper

the steaks:

2 (1" or Thicker) well marbled, beef rib-eye steak
extra-virgin olive oil to brush on the steaks
1 tsp freshly ground black pepper or to taste
1 tsp ground Kosher or sea salt or to taste


prepare the chimichurri sauce:

Combine the vinegar and garlic in a small bowl; let sit for 20 minutes.

In a food processor bowl, combine the parsley, cilantro, garlic/vinegar and puree the mixture. While the motor is still running, drizzle in the oil through the processor top until incorporated.

Remove the chimichurri sauce from food processor bowl to a serving bowl. Season with red pepper flakes, salt and ground black pepper to taste and set aside.

prepare the steaks:

Rub both sides of each steak generously with the extra-virgin olive oil and season with salt and pepper rubbing the season into both sides. Set steaks aside and allow to marinate in the rub for about ½ hour.
Meanwhile preheat a gas or charcoal grill to its hottest or pre-heat a stove top grill or grill pan until it is very, very hot.

When the grill (or grill pan) reaches its maximum heat, place the steaks on the grate (or in the grill pan). Allow the steaks to cook for about 3 to 4 minutes on 1 side, without moving or piercing the meat . . . you want to create a good, crusty sear outside while maintaining a very rare center. When steaks are browned, flip and sear the other side for 3 to 4 minutes (you want the internal temperature to be either 120° F for rare 125° F for medium-rare on an instant-read thermometer, do not overcook).

When the steaks are cooked cover the steaks with aluminum foil and allow the steaks to rest for about 5 minutes.


Serve steaks immediately on heated plates accompanied by your favourite sides and the Chimichurri sauce for the diners use.

Tuesday, June 4, 2013

Melt in Your Mouth Meringues

Melt in your Mouth Meringues
makes about 50
These are my all time favourite cookie, light and airy and as the recipe title says, these cookies absolutely melt in your mouth.

6 egg whites
1 teaspoon vanilla
pinch of salt
¼ teaspoon cream of tartar
1 ½ cups sugar


Line 2 large cookie sheets with parchment paper.
Preheat oven to 225° F.

create the dough:

Place egg whites in a mixing bowl and beat with a hand mixer until the whites become foamy.  Add the vanilla, the salt, and the cream of tartar while continuing to beat the egg whites.  Add the sugar, a teaspoon at a time, beating for about a minute between additions.  Continue beating the mixture after the last of the sugar has been added for about 8 minutes until the egg whites become very stiff, glossy, and smooth.*

form the cookies:

Using a spoon, put the mixture into a large pastry bag fitted with a ½-inch star tip.  Pipe the meringues onto the prepared cookie sheets allowing about 1-inch between each meringue.

bake the meringues:

Reduce the oven temperature to 200° F. and bake the meringues for 1 ½ to 2 hours until the meringues are dry to the touch, remember meringues don’t really bake they dry.  Turn off the oven and leave the cookie sheets in the oven until the oven cools enough so you can remove the cookie sheets from the oven with your naked hand.


When the meringues are thoroughly cooled either remove from the cookie sheets to a serving platter or to a lidded container and store in a cool dry place.

* colouring or flavoured extracts can be added at this point one drop at a time until the colour or flavour you desire is achieved.  Do not add too much colouring or flavouring or the meringues will go flat.

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