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This seared steak is topped with a flavor-packed red chimichurri and is an exciting new dish that we know you’re going to enjoy. Chef Gabe breaks down the ingredients for the dish in this video. Cook along with Chef Gabe on Rosh Chodesh Club. Download a PDF of this recipe for easy reference.
1 and 1/4 pounds peeled potatoes (russet or Yukon gold)
1 medium onion
6 large eggs
salt
pepper
1 medium shallot
1–3 small hot peppers (depending on desired heat)
3 red bell peppers, roasted
2 cups fresh parsley, cleaned and checked
4 cloves garlic, minced or 4 cubes Gefen Frozen Garlic
6 tablespoons Tuscanini Red Wine Vinegar
1 teaspoon ground cumin
2 teaspoons paprika (preferably smoked)
salt, to taste
pepper, to taste
1 flat iron steak, around 1 to 1 and 1/2 pounds
salt
pepper
canola oil
Preheat oven to 350 degrees Fahrenheit.
Slice the potatoes and onion into thin slices about the thickness of two pennies with a knife or mandoline. Meanwhile, heat the oil in a 10-inch nonstick pan (with a lid) over a medium flame. After a minute or two, place a few pieces of potato in the oil and check to see if small bubbles are forming around its side. Once you see the bubbles, place all the potatoes and onions in the hot oil and stir to coat. Lightly season with salt and pepper and continue to cook over medium heat, stirring and flipping the potatoes and onions occasionally. When the potatoes are knife-tender, strain them and the onions with a colander over a heatproof bowl. Reserve the oil.
In a separate bowl, crack and whisk the six eggs and lightly season with salt and pepper. Place the pan back on the stove over a medium-high flame and add two to three tablespoons of the reserved oil. Mix the strained onions and potatoes into the egg. Pour the potato-egg mixture into the hot pan. Cook for one minute, then place a lid over the pan and place into the preheated oven for around 10 to 15 minutes. You will know the frittata is done when the top is set and no longer runny. Remove from the oven.
To plate, carefully place a large plate over the pan and invert the plate with the pan, leaving the upside-down frittata on the plate. Cut into wedges and serve. The frittata can be served warm or cold.
Rough chop the shallot, hot pepper, red bell pepper, and parsley, then place in a food processor. Add all the rest of the ingredients but the salt and pepper, and pulse until the mixture resembles salsa. Pour into a container and season with salt and pepper to taste.
Cover and place in the fridge for 30 minutes so that the flavors can mix. The chimichurri can be kept in the fridge for up to four days.
Cut the steak into individual portions and dry with paper towels. Heat a large heavy pan over a medium-high flame. Lightly coat the pan with canola oil or any other oil with a high smoke point. Make sure the pan is fully hot before you start searing. Season the steaks with salt and pepper and sear one to two steaks at a time. Use a thermometer or this guide to adjust your cook time: · Rare: 125 degrees Fahrenheit (around three minutes per side) · Medium-Rare: 135 degrees Fahrenheit (around three to four minutes per side) · Medium: 140 degrees Fahrenheit (around four to five minutes per side) · Medium-Well: 150 degrees Fahrenheit (around five to six minutes per side) · Well: 160 – 170 degrees Fahrenheit (around six to seven minutes per side) Remember the steak temperature will continue to rise around five degrees after removing from the pan, so remove the steaks from the pan slightly under your desired temperature. Place the first batch on a plate and tent with foil while you cook the remaining steaks.
To serve, slice the steak to your desired thickness against the grain and enjoy.
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