Grilled Top Sirloin with with Roasted Greens, Shishito Peppers, Fingerling Potatoes + Chimichurri

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For the last few weeks I’ve been primarily cooking over an outdoor fire in Maine. There’s no fire danger there so we grilled whole lobsters, fish, summer squash, oysters, mussels, greens, etc. Cooking over fire is my favorite kind of cooking, it is kind of an extreme event, intense, damn hot, a bit dangerous and the results are so smoky, charred and delicious. Anyway, I came home to my garden just taking off. Everything was quadrupled in size, the sunflowers ten feet tall, lemon balm bushy and bright green, potatoes, kale and parsley all lush and ready to harvest. So, in an effort to recreate cooking over a fire (we can’t have open fire here) I cooked the whole meal on the grill. I’m not sure why I haven’t done this all summer, but it keeps the house cooler and delivers far tastier food. This meal was a pop of green, spicy and fresh and melt in your mouth good.

Grilled Top Sirloin with with Roasted Greens, Shishito Peppers, Fingerling Potatoes + Chimichurri

Chimichurri
2 cups or 1 big bunch fresh parsley
1/2 cup fresh oregano
2 tbsp lemon juice
4 cloves garlic
1/2 cup olive oil
1 tsp red pepper flakes-or more for extra spice
1/2 tsp sea salt
1/4 tsp fresh ground red pepper

Combine ingredients and blend until almost smooth, or food process, or you can chop everything very finely and mix. Squeeze a bit of extra lemon juice on top of the finished chimichurri.

Top Sirloin + Veggies
2 lb grass-fed beef top sirloin seasoned with salt+pepper, olive oil, a drizzle of balsamic–at room temperature
10 or so fingerling potatoes, halved
Big bunch of kale, roughly chopped
1 bunch fresh sage
1 lb shishito peppers
2 heads romaine lettuce
salt + pepper
Lemon juice
Olive oil + butter

Heat your grill to high. Place the potatoes in a small skillet, sprinkle with oil, salt+pepper, place the kale in another skillet, sprinkling with lemon juice, oil, salt+pepper. Put the skillets on the grill, close the top and cook for a few minutes, opening occasionally to stir. Turn the heat down a bit and continue to cook with the grill lid down. After about 5-8 minutes add the fresh sage to the potato skillet.
When the potatoes + kale have started to crisp, place the kale in the same skillet with the potatoes and add a tablespoon of butter to the now empty skillet. Throw the shishito peppers in, season with lemon, salt+pepper.
Let everything cook down until nicely browned + blackened.
Place the romaine directly on the grill and cook for a few minutes on each side, until just softened and charred.
Make room for the steak and place it on the grill at high heat, cooking for about 3-5 minutes on each side depending how thick the cut is. Make sure to grill the fatty part of the sirloin as well.
Finally, serve everything together, spooning chimichurri on each component, and sprinkling with fresh parsley + oregano.