Thursday, March 4, 2010

Steak with Chimichurri and chili pilaf

sooooo yummy! I will post the Asadero cheese sauce next--it's the white stuff in the middle. We were supposed to garnish with brunoise red peppers for a pop of color, but oh well! Their steak was cooked perfectly!!

Chili Pilaf with Steak and Chimichurri
Serves 2
1 tbsp butter
2 tablespoons orzo pasta
1 cup chicken stock
½ cup rice
2 tablespoons pimientos, drained well and finely chopped
1 ½ teaspoons chili powder
¾ tsp sweet smoked paprika
1 tablespoon balsamic vinegar
1 tablespoon white wine vinegar
½ large shallot, minced
½ large clove garlic, grated or minced
½ cup packed flat leaf parsley
Grated peel of ½ lemon
¼ cup extra virgin olive oil
Salt and pepper to taste
2 6-oz strip steaks, at room temperature
½ red pepper, julienne
½ yellow pepper, julienne
¼ red pepper, brunoise
Preheat a grill pan or large cast iron skillet over medium-high heat. Meanwhile, in a large saucepan, melt the butter over medium heat. Add the orzo and cook, stirring, until toasted and golden brown, about 3 minutes. Stir in the chicken stock, rice, pimientos, chili powder, and paprika and bring to a boil. Lower the heat, cover and simmer for 16 minutes. Remove from the heat, let stand for 10 minutes without uncovering, then uncover and fluff with a fork.
While the pilaf is working, combine the vinegars, shallot, garlic, parsley, thyme, marjoram, and lemon peel. Transfer the mixture to a bowl and stir in the olive oil; season with salt and pepper.
To prepare the peppers, heat a small amount of oil over medium heat and sauté without adding much color.
Season the steaks with salt and pepper. Cook on the grill pan, turning once, for 8 minutes for rare. Let the meat rest for a few minutes, then slice thinly on the bias.
Place a bed of rice and a drizzle of chimichurri on the plate. Alternate steak and pepper slices, drizzle chimichurri and cheese sauce over the top, and garnish with brunoise red pepper.

Adapted from Rachael Ray Magazine

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