MIDA chef/owner Douglass Williams may select flavorful coulotte cuts for his grilled steak recipe, but it’s his take on a traditional chimichurri—a sauce and marinade he puts on red meat, chicken, fish and veggies—that really takes it to the next level. “It helps whatever you’re cooking stay caramelized properly,” he explains. Plan to impress friends or in-laws without much effort. “The ingredients in my version are mostly all things people have in their homes,” Williams says. “It’s almost like a magic button you have just sitting in your cabinet.”
STEAK WITH CHIMICHURRI
Serves 4 people
For the chimichurri sauce:
Yields 1 quart
– 1/2 medium red onion
– 1 cup red wine vinegar
– 1 teaspoon chili flakes
– 5 cloves raw garlic
– 1 teaspoon coriander seeds
– 1 teaspoon cumin seed
– 1/2 teaspoon fenugreek
– 1 teaspoon whole black peppercorn
– 1/2 cup Dijon mustard
– 2 cups grape seed or canola oil
– 4 ounces cilantro
– 4 ounces parsley
– 1 teaspoon salt if using as a side sauce only, 3 tablespoons if using as a marinade
1. Combine all ingredients except for green herbs and oil in a blender, being careful not to over-fill, and blend on high for 30 seconds. Add green herbs and blend on high for 10 seconds.
2. On medium-high speed, add the oil in a drizzle to emulsify the mixture.
For the steaks:
– 4 6-ounce coulotte steaks
1. Pour the marinade over the steak in a plastic bag and refrigerate for one hour or up to three days.
2. Prepare the grill on a high setting and cook the steak for six minutes per side for medium rare to medium.
3. Once caramelized, place the steak on a cookie sheet with a rack to let it rest for 5-8 minutes. Slice against the grain and enjoy. Serve with extra marinade on the side for dipping.
License to Grill
Local chefs are as at home behind the grill as they are in the kitchen. We tapped a few for their favorite summertime eats.
By Meghan Kavanaugh | Photo Credit: Holly Rike | June 2, 2017
Douglass Williams of MIDA
MIDA chef/owner Douglass Williams may select flavorful coulotte cuts for his grilled steak recipe, but it’s his take on a traditional chimichurri—a sauce and marinade he puts on red meat, chicken, fish and veggies—that really takes it to the next level. “It helps whatever you’re cooking stay caramelized properly,” he explains. Plan to impress friends or in-laws without much effort. “The ingredients in my version are mostly all things people have in their homes,” Williams says. “It’s almost like a magic button you have just sitting in your cabinet.”
STEAK WITH CHIMICHURRI
Serves 4 people
For the chimichurri sauce:
Yields 1 quart
– 1/2 medium red onion
– 1 cup red wine vinegar
– 1 teaspoon chili flakes
– 5 cloves raw garlic
– 1 teaspoon coriander seeds
– 1 teaspoon cumin seed
– 1/2 teaspoon fenugreek
– 1 teaspoon whole black peppercorn
– 1/2 cup Dijon mustard
– 2 cups grape seed or canola oil
– 4 ounces cilantro
– 4 ounces parsley
– 1 teaspoon salt if using as a side sauce only, 3 tablespoons if using as a marinade
1. Combine all ingredients except for green herbs and oil in a blender, being careful not to over-fill, and blend on high for 30 seconds. Add green herbs and blend on high for 10 seconds.
2. On medium-high speed, add the oil in a drizzle to emulsify the mixture.
For the steaks:
– 4 6-ounce coulotte steaks
1. Pour the marinade over the steak in a plastic bag and refrigerate for one hour or up to three days.
2. Prepare the grill on a high setting and cook the steak for six minutes per side for medium rare to medium.
3. Once caramelized, place the steak on a cookie sheet with a rack to let it rest for 5-8 minutes. Slice against the grain and enjoy. Serve with extra marinade on the side for dipping.
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