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.

Herbed Meatballs in Ginger Curry Broth with Shishito Peppers, Arugula, Apricot, Summer Squash + Cracklings

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My favorite time to cook is often when I think I have nothing left to work with in my fridge. It forces me to be creative, to leave behind my go-tos and come up with new ways to enjoy ingredients that I often use. As I was cooking this meal my mom brought me some pig cracklings she made from the pigs we raised on our family ranch. They are the perfect topping, savory with a crunch and melt in your mouth ending. This meal may seem like many steps but it is uncomplicated and adjustable depending on what you have left in your fridge, just read through the recipe before starting so you have all of your ingredients ready.

Ginger Curry Broth
11/2 inch ginger, peeled & finely chopped
1 scallion, chopped
1 can coconut milk + 1/2 can water
1 tsp turmeric
1 tsp curry powder or paste
1 tbsp lemon juice
1 tsp sea salt
1 tsp chili pepper flakes
1 tsp fresh ground pepper
1 tbsp coconut oil

Add the coconut oil to a skillet, melt and then add onions. Cook at medium heat, covered, until softened, then add the ginger. Cook for a few minutes-10 or so- until the onions are translucent, but not browned or burning. Add the can of coconut milk, water and the spices to taste. I keep the curry seasonings light so that the ginger isn’t overpowered. Pour the mix into a small saucepan and turn the heat down to low and allow to simmer while you prepare the rest of the dish.

Shishito Peppers, Arugula, Apricot, Summer Squash + Cracklings
1/2 lb shishito peppers
1/2 lemon juiced
2-3 small yellow summer squash, chopped
2 handfuls arugula
1 apricot, halved and quartered
cracklings
1 tbsp coconut oil
sea salt & pepper

In a medium-high skillet, add the coconut oil and shishito peppers. Coat in lemon juice, salt & pepper. Cover and cook for about 10 minutes or so, stirring every so often. During this time, start the herbed meatballs. When the shishito’s are browned well, add the summer squash. Cover and cook for another 6-8 minutes, then add the arugula and apricots. Make a little space in the pan to heat the cracklings, or fry them in another skillet. Season to taste, this will serve on top of the meatballs and curry.

Herbed Meatballs
1 lb grass fed ground beef
1 tsp sea salt & pepper
3 sprigs of fresh oregano
1 egg
1/8 cup of coconut flour
1 tbsp coconut oil

Using your hands, mix the ground beef with the salt & pepper, oregano, egg and coconut flour. Heat a skillet to medium-high heat, shape the meatballs, and add them to the pan. Cook until crisp and browned, then flip.

To serve: Add the meatballs to a bowl, spoon curry over and then add the vegetables and cracklings.