Archive for Steak Recipes
Chef Jeffrey Fournier. He’s the exec chef of 51 Lincoln restaurant in Boston, and has quite the story to tell. A star was born at at Café Montana, in Santa Monica where Fournier broke from the norm with his fried linguini with wild flowers and carrot pesto with linguini, roasted lamb and fried basil. He later took an executive chef position at Sophia’s Latin restaurant and club located in Boston’s Fenway district, in 2004. Here, Fournier created a Latin American small plate menu, including flavors of all regions of Latin America. Fast forward to many experienced years later, Jeffrey now brings his talent and expertise to 51 Lincoln in Boston, Vintage in West Roxbury, and Townsend’s in Hyde Park.
Today we give thanks to Chef Jeffrey Fournier and 51 Lincoln as they share a gorgeous restaurant recipe with us, an authentic Argentine Rib Eye Steak with Chimichurri and Braised Potatoes.
Argentine Rib Eye Steak with Chimichurri and Braised Potatoes
Jeffrey Fournier, Executive Chef, 51 Lincoln
• 4 10 oz. beef rib eye steaks
• 4 large russet potatoes, peeled and cut into 2 inch cubes
• 1 diced one onion (for potatoes)
• 4 cups chicken stock
• 2 tbsp butter
For the chimichurri
• ½ cup chopped parsley
• ¼ cup chopped cilantro
• ¼ cup chopped chives
• Juice of I lime
• 1 red jalapeno seeded and chopped fine, you can use less if you don’t like your food to spicy
• ½ diced red onion
• Salt and pepper to taste
Combine all ingredients and set aside
For the potatoes
• Sear cubed potatoes in canola oil in a large straight sided sauté pan with salt and pepper
• Add diced white onion and caramelized
• Deglaze with chicken stock
• Move pan to 350 degree oven and braise uncovered for about 25 minutes, stock should reduce to a thick sauce.
• Before serving mount potatoes and sauce with 2 tbsp of butter
For the steak
• Grill rib eyes on the grill nicely seasoned with salt and pepper about 4-5 minutes each side for medium rare. Let rest for 5 minutes before serving.
• If you do not have a grill pan sear the steaks 1-2 minutes each side and finish in a 350 degree oven for about 5 minutes for medium rare.
Top the steak with the chimichurri and serve with the potatoes on the side.
This one looks so amazing we cannot wait to try it. Chef Marcus Samuelsson show the Today Show how to prepare a gorgeous looking roasted beef tenderloin seasoned with Poblano chilis, coriander, garlic, cardamom and more, and pairs it with a grilled artichoke salad. Our favorite part of the video is where Marcus shows us how to tie meat for roasting, he does it fairly quickly but use the pause button to capture a nice view! The recipes are from Marcus’s beautiful new cookbook, “The New American Table”. We just brought this cookbook now and can’t wait to dig into it, the visuals are stunning, and the recipes look fairly short and simple.
Read on for the recipes Read More→
The summer has seduced us into perpetual travel and decadent days at mountain lakes sipping ice cold everything, but we’ve been meaning to introduce you to this gem for months! His name is Nathan Lippy, and although he looks like someone you’d encounter in an LA club or a trendy Costa Rican surf village, he is an extremely talented chef (and guitar player) who is just breaking into television receiving well deserved recognition. His passion for cooking began in childhood, and Nate says that visitors to his family’s home would “freak out seeing this little mohawk blazin’ 10 year old making rosemary and thyme crusted pork roasts or home-made beef jerky”. He hails from Tampa Bay, Florida, attended the Culinary Institute of America, and despite his young appearance has several years of NYC restaurant experience behind him. Currently, Nate spends his time traveling from LA to NYC for cooking demos. Nate’s enthusiasm and amazingly simple recipes rule, and we’re 100% positive that you’ll be spotting much more of him on tv in the very near future. Meanwhile visit his site here for delicious recipes and videos, and help spread the word!
In today’s featured video recipe, Nate whips up some delicious beef kebabs using NY strip steak marinated in Jack Daniel’s (recipe here), corn salad, and bacon fried bananas for desert, perfect Labor Day barbecue fare for this weekend. The whiskey not only works as a flavorful marinade, but helps to tenderize the beef as well. Beer pairing note: the Chef recommends PBR !
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