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

IMG_3363 IMG_3371 IMG_3373 IMG_3367

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.

Flatbread with Peaches, Parmesan, Radish, Garden Greens + Anchovies

IMG_2883 IMG_2886IMG_2891

Our garden was full of radishes. We roasted them for dinner in place of potatoes, threw them in with salad, ate them sliced and diced with eggs and then they made it on to these satisfying flat breads. After all of these iterations of radishes, I appreciate them more than ever. I like making flat breads because pizza seems like more of an event to me. One where I like to let the dough ferment in the fridge for a few days. Flatbreads let me practice some impatience, I just make the dough, wait two hours or so, and then I get started. I broiled these for a bit on both sides first, and then placed the toppings on them. I’m not sure if that was necessary, so maybe experiment both ways. The flat breads were the perfect expression of the ingredients from our garden and the farmer’s market, simple and easy and tasty and lovely as leftovers as well.

Flatbread:
1 tsp yeast
3/4 cup warm water
2 tsp coconut palm sugar
2 tbsp olive oil
4 tsp heavy cream or yogurt (whatever you have on hand)
2 cups sprouted whole-wheat flour
1 tsp sea salt
1/8 tsp baking powder

Mix the yeast, 1 tsp of sugar and water in a small glass. Let the mix sit out until bubbling a bit, about 30 minutes.
In a separate bowl, mix the flour, 1 tsp sugar, baking powder, salt & flour.
After 30 min add the oil & cream to the glass, then incorporate the wet & dry ingredients.
Mix well by hand, then cover and let sit in a warm place for about two hours or so.

Toppings:
Peaches, chopped
1 onion, caramelized
1 can anchovies
Maldon sea salt
Basil
1 handful radishes, sliced thin
1 handful kale, pea shoots & parsley, chopped
Olive oil
lemon juice
sea salt & pepper

In a small bowl, mix the radishes, kale, pea shoots and parsley with a drizzle of olive oil, squeeze of lemon juice, and grind of sea salt & pepper. Set the marinated veggies in the fridge while the flatbread rises.

Method:

Set your oven to high broil.
Form 8 small balls out of the dough, and roll out into long ovals on a floured surface.
Preheat a large cast iron or pizza stone in the oven, remove it, spread a handful of cornmeal on the surface, and place a few pieces of flatbread on the pan.
Broil the flatbread on one side for 3-4 minutes, until blistered, then flip and broil briefly on the other side. Remove from the oven, place desired toppings on the dough, and broil until nicely crisped.
Serve with cracked red pepper, olive oil, basil & flaky smoked sea salt.

Apricot, Ancho Chile + Japanese Sweet Potato Beef Stew with Coconut Milk, Ginger + Turmeric

P1140043

The components of this stew all fit together so delicately and the resulting dish is both light and fruity due to the chilies, apricot and coconut and at the same time rich and satisfying. Be patient with this dish. Cooking the onions slowly is important, and allowing the stew to cook long enough will allow it to come together better. If you need to cook it longer, just leave it on the stove, tasting here and there with the heat as low as it goes. This is the kind of meal that tastes better the next day, so save leftovers or make a double batch.

Apricot, Ancho Chile + Japanese Sweet Potato Beef Stew

1 lb grass-fed stew meat – beef room temperature, seasoned w/ salt +pepper
2 cloves garlic, chopped
1 small yellow onion, chopped
2 carrots, chopped thin and small
2 inches fresh peeled ginger, chopped
1 inch fresh peeled turmeric, chopped
2 dried ancho chilies, diced
1 japanese sweet potato, diced
3 apricots, halved, then quartered
Handful of parlsey, chopped + some reserved for topping
1/2 can coconut milk
2 1/2 cups water
sea salt
pepper
olive oil

Heat a dutch oven over medium high heat. Pour in some olive oil, and place the stew meat in the skillet to sear. Flip after a minute or two, so that both sides are browned. Remove the meat from the pan and place in a bowl.
Turn down the heat to low and add the onions to the dutch oven, using a spatula to get the browned bits from the bottom of the pan. Cook the onions at low heat for a while, about 20 minutes, stirring occasionally and being careful not to brown. Then add the carrots, garlic, chilies, ginger and turmeric. Season with salt + pepper and add oil if needed. Cook on low for another 10 minutes or so.
Add the beef back to the dutch oven, stirring to combine. Turn up the heat to high and pour in the water. Bring to a soft boil, then turn the heat down to low.
Add the sweet potato and coconut milk. Taste and add more salt + pepper as needed. Cover the dutch over with a tight fitting lid and allow the stew to simmer for about an hour and a half.
Add the apricots and parsley, cover for another 30-60 minutes.
The meat should be tender and easy to cut when the stew is ready to eat. The braise liquid should also be considerably cooked down. Taste again and adjust seasoning as needed. Serve in a bowl with some fresh parsley on top.
P1140045