Skirt Steak with Chimichurri Sauce

INGREDIENTS
¾ cup olive oil
¼ cup red wine vinegar
2 TB freshly squeezed lemon juice
¾ cup chopped flat-leaf parsley
¼ cup chopped fresh leafy herbs of choice: basil, cilantro and/or mint (optional)
3 TB fresh oregano, rough chopped (or 3 tsp dried)
3 TB chopped garlic
3 TB chopped shallots
2 tsp kosher salt, plus more for seasoning
¾ tsp freshly ground pepper, plus more for seasoning
2 pounds skirt steak

DIRECTIONS
Place all of the ingredients (except the steak!) in a bowl of a food processor or a blender.  Pulse until well combined, but do not puree.  The sauce should be course and assertive in flavor.  Taste and adjust seasonings to your preference.  Remove a few spoonfuls of the sauce and set aside for serving when steak is done cooking.

Cut the skirt steak into smaller pieces, about 4 inches in length, making note to cut thinner pieces from thicker ones, as the thicker pieces may need more cooking time. Place the steak in a shallow bowl or dish and pour the remaining sauce over, making sure to coat the meat well. Cover with plastic and refrigerate for at least 2 hours and up to 4 hours. 

30 minutes before you are ready to grill, take the steak out of the fridge and allow to come to room temperature.    Brush the excess chimichurri sauce off the steak and season lightly with kosher salt and freshly ground pepper.

Pre-heat the grill to medium-high (between 400-450 degrees).   When the grill is hot, cook the steak, about 3 minutes per side for medium rare.   For more well done temperature, leave on the grill for an additional minute or two per side. 

Place cooked steak on a cutting board or plate, cover loosely with foil, and let rest for 10 minutes before slicing thinly against the grain.

Serve with remaining sauce and a hearty slice of grilled bread to soak up the sauce and juices.

Serves 6-8.

Strawberry Shortcake

INGREDIENTS
1 pint strawberries, cleaned, stemmed and sliced (around 2 ½ cups)
4 TB sugar, divided
2 cups all purpose flour
1/8 tsp salt
2 ½ tsp baking powder
6 TB unsalted butter, room temperature and cut into pieces (do in advance)
1 ¼ cup heavy cream, divided
1 tsp vanilla extract

DIRECTIONS
1. Gently crush about a quarter of the berries with a fork to release their flavor, and place in a small bowl with the remaining berries and 2 tablespoons of sugar.  Mix and set aside to allow flavor to develop.

2. Preheat oven to 450°

3. In a large mixing bowl, sift together flour, remaining 2 tablespoons sugar, salt and baking powder. Add the softened butter and mix together with your hands, until it butter and flour combine into a crumbly mixture.   Then add 2/3 cup cream, and mix to a soft dough.  

4. Place the dough on a lightly floured surface and knead the dough for about 1 minute until just combined.  With your hands, flatten dough make a disc about ½ inch thick.   Do not overwork the dough. Cut into rounds using a 3 inch biscuit or cookie cutter.

5. Butter a baking tray, and transfer biscuits to the tray, and bake for 10-12 minutes until lightly brown. 

6. Remove from the oven, let cool. Meanwhile, beat the remaining 2/3 cup cream and ½ tsp. vanilla extract until it is thick. 

7. To assemble: slice biscuits in half. Place a bottom half on a plate. Top with a spoonful of berries, and some whipped cream.  Cover with top half, and a small spoon of cream and a few more berries, if desired. Do not assemble until ready to serve. 

Serves 4.  

Notes:

Extra shortcakes may be frozen. Warmed in an oven before using. 

You may wish to purchase a 3 or 3 ½ inch round cookie or biscuit cutter for this recipe.