Month: June 2024

BEEF SCOTCH FILLET STEAKS WITH FRESH CHIMICHURRI SAUCE

 

BEEF SCOTCH FILLET STEAKS WITH FRESH CHIMICHURRI SAUCE

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Course Main Dish, Platter
Cuisine Modern Australian, Sth American
Servings 4

Ingredients
  

Steaks

  • 4 Scotch Fillet/Rib-eye steaks 1.5 – 2″ thick
  • Kosher or other flaky salt
  • Fresh cracked black pepper

Chimichurri Sauce

  • 1/2 cup extra virgin olive oil
  • 1 large lemon zest and juice
  • 3 cloves garlic minced
  • 1 large bunch flat-leaf parsley fine minced (or cilantro, if preferred)
  • 1/4 cup red wine vinegar
  • 1/2 teaspoon red chili flakes
  • 1/2 teaspoon sea salt or to taste
  • 1/4 teaspoon fresh cracked black pepper or to taste
  • 1/4 teaspoon ground cumin optional

Instructions
 

To make the sauce

  • Zest the lemon and set aside with about 3 tablespoons of fresh lemon juice.
  • In a mason jar, combine the olive oil, lemon juice, lemon zest, garlic, parsley, red wine vinegar, red chili flakes, salt, pepper, and cumin. Shake vigorously until all ingredients are combined.
  • Taste the sauce and add additional salt and pepper to taste. Set aside until ready to serve.

For the steaks

  • Bring the steaks to room temperature. Heat a BBQ grill or griddle pan to a medium high heat.
  • Liberally season the steaks with salt and pepper. Place them on your grill, close and cook on high heat for 3 minutes. Flip the steaks, close the lid, and cook for another 3 minutes.
  • The steak is done when it reaches an internal temperature of 130–135ºF for medium rare or 135–140º for medium. Grill for another minute or two per side if you prefer a well cooked steak.
  • Remove the steaks and loosely cover with foil, allowing them to rest for about 5 minutes.
  • Serve with the Chimichurri sauce.
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Author Posted on Categories BBQ, beef

Crispy-Skin Chicken Breast W. White Wine Sauce

Crispy-Skin Chicken Breast W. White Wine Sauce

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Course Main Dish
Cuisine Modern Australian
Servings 4

Ingredients
  

  • 4 skin-on chicken breasts
  • Sea salt flakes
  • freshly ground black pepper
  • 1/4 cup olive oil
  • 6 cloves medium garlic3 peeled and smashed 3 minced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried Rosemary crushed
  • 2 tablespoons canola oil
  • 1 cup dry white wine
  • 3 tablespoons to 4unsalted butter chilled

Instructions
 

  • Season the chicken all over with salt and pepper. In a large zippered plastic bag, combine the olive oil, whole smashed garlic, oregano, thyme, and rosemary. Add the chicken and rub the marinade all over to coat each breast. Seal the bag and refrigerate for at least 2 hours or as long as overnight.
  • Remove the chicken breasts from the bag, letting the excess marinade drip off. Transfer the chicken to a plate and set aside. Place a large cast-iron or other heavy frying pan over medium-high heat. Have ready a second cast-iron or heavy frying pan that fits just inside the first one, as if they’re nestig.
  • When the first pan is very hot, add the canola oil. When the oil is hot (it should shimmer but not smoke), put the chicken breasts in the pan skin-side down. Cover with a piece of aluminium foil that just covers the breasts. Place the second frying pan on top of the foil covering the chicken breasts.
  • Reduce the heat to medium and cook, without moving the chicken, until the skin is crispy and a deep golden brown, about 5 minutes. Remove the pan and foil, turn the chicken halves over, and continue to cook for about 5 minutes longer or until cooked through. Transfer the chicken to a warm platter and let rest for 10 minutes while you make the sauce.
  • Return the frying pan to the stovetop over medium-high heat. Add the wine and minced garlic and bring to a boil, scraping the bottom of the pan to loosen any browned bits. Cook for about 4 minutes. Add the butter in pieces, whisking it into the sauce until the sauce is smooth and silky. Transfer the chicken to warmed serving plates and spoon over the sauce.
  • Serve with braised carrots and steamed seasonal greens.
Tried this recipe?Let us know how it was!
Author Posted on Categories Chicken