Thin Cut New York Strip with Chimichurri Sauce

I love me a thick steak- seared on the outside and red on the inside. Thinner cuts usually dry out and aren't generally that good and remind me of overcooked, tough steaks in Europe. If there is one thing we do well in the US - it's steaks. During my recent grocery shopping trip at Whole Foods this thin cut New York strip caught my eye. Considering the weather is, knock on wood, gorgeous this was a perfect cut for grilling and topped with a slightly spicy chimichurri sauce rivaled a thick cut steak. This came together very quick and I was surprised as to the ease of preparation for the chimichurri that was adapted from the June 2008 issue of Gourmet. A chopped herb sauce prevalent in South and Central America, this chimichurri was light and the lemon complements a somewhat fatty steak. The red pepper flakes add a nice bit of spice. I am a fan of flat leaf parsley but imagine that cilantro would as well work well.

Grilled New York Strip with Chimichurri Sauce
Chimichurri Adapated from Gourmet, June 2008
Serves 2

2 thin cut New York strip steak about 8 oz. each
Salt and pepper to season the steak
1/3 cup extra-virgin olive oil
1/4 cup fresh lemon juice
1 tablespoon minced garlic
3/4 teaspoon hot red-pepper flakes
3/4 cup chopped flat-leaf parsley

Chimichurri Sauce
Whisk together olive oil, lemon juice, garlic, red-pepper flakes, and 1/2 tsp each of salt and pepper until salt has dissolved. Stir in parsley. Let chimichurri stand 20 minutes.



















Grilled Steak:
Heat grill. Season steaks with salt and pepper and grill over high heat for 2 minutes on each side. Top with chimichurri sauce.

Lentils with Basmatic Rice and Carmelized Onions (Mujadarah)

Mujadarah is a traditional Arabic dish that is a simple dish and is perfect for fasting during Holy Week. Orthodox Christians will celebrate Easter on April 19th so as I prepare myself spiritually I also have to find a way to keep things fun in the kitchen.

As a child I assumed Orthodox Easter (Pasxa, pronounced Pas-Ha), which is often celebrated at a later time from Western Christian denominations, was a ruse so the old Greek ladies could acquire 1/2 off Easter candy and decorations.

Both the Western and Eastern churches celebrate Easter the first Sunday after the first full moon on or after the vernal equinox. Western churches use the Gregorian calendar the standard calendar for much of the world, and Orthodox churches use the older, Julian calendar. Further Orthodox Easter is always after Passover since the Crucifixion and Resurrection occurred after He entered Jerusalem to celebrate Passover.

Figuring out the date of Orthodox Easter is simple in comparison to planning a meal that does not involve meat, fish, milk, cheese and eggs among other things. While I don't keep the strict fast for the duration of Lent, I do observe this fast for Holy Week. For more information on Lenten friendly food please visit Kalofagas as he does the subject great justice and overall has an amazing piece of cyberspace. Caution visiting his site may lead one to acquire a ticket to Greece.... so I urge you to visit.

Back to Mujadarah... which incorporates one of the greatest things in the world- caramelized onions. The real key is to take your time and ensure the onions are soft and sweet. Below is an adapted recipe from a colleague of Egyptian decent, thanks Hany!

Mujadarah
Serves 2

1/2 cup basmati rice
1/2 cup brown or French lentils
Water to cook the lentils
2 tablespoons olive oil
1 large sweet or yellow onion
1 cup water or chicken stock
1/4 teaspoon cumin
pinch of cinnamon
1 tablespoon salt divided

Rinse lentils and place in small saucepan, bring to boil and cook for about 15 minutes, drain and put to the side. Meanwhile, cut onion in small lengthwise pieces. Heat olive oil in a large saute pan. Add the onions season with 1/2 tablespoon or so of salt and cook on medium low heat for about a half hour, until soft and golden. Place about half of the onion caramelized onions in a small bowl. Add the rice, cumin and cinnamon to the remaining onions and cook over low heat for a few minutes. Add the lentils and water or chicken stock, 1/2 tablespoon of salt and cook for about 25-30 minutes, until rice is tender. Add more water if needed. Serve warm and place heaping scoop of caramelized onions.

Biftekia

Bifteki(a), greek groud meat patties, were a staple growing up, easy and flavorful this simple dish delivers great results.

3/4 lb. ground sirloin
1/4 lb. ground lamb
1 small grated onion
1-2 cloves of minced garlic
1 tablespoon chopped parsley
1 tablespoon chopped mint
1 tablespoon chopped dill
3 tablespoons olive oil
1/4 cup red wine
1 large egg
1 tablespoon salt and pepper

Combine onion, garlic, parsley, mint, dill, oil and egg. Add sirloin, lamb, wine, salt and pepper. Mix just until combined. If mixture seems too wet add breadcrumbs. Cover and refriderate for at least an hour or overnight. Heat a cast iron grill. Shape beef mixture into 5-6 inch long or short logs. Place on heated grill and cook for 3-4 minutes on each side until cooked through and no longer pink. Serve with french fries and of course feta.

Oregano Roasted Chicken and Lemon Potatoes

This is one of my favorite dishes, it's simple and flavorful and is reminds me of home. Growing up my mom made this often and every Greek household has their own version. The only deviation from my mom's approach is the addition of Herbs de Provence. The key to this a really good Greek oregano. While others covet souvenirs from the Acropolis or such, I always bring back oregano which I store in a pillow case. I have no idea why I store in a pillow case I just do.

Roasted Chicken and Lemon Potatoes

Serves 4

1 fresh roasting chicken 5-6 lbs.

Juice of 2 lemons

1/2 cup olive oil

2-3 tablespoons Greek oregano

1 tablespoon Herbs de Provence

1 tablespoon kosher salt

1 tablespoon black pepper

1 lb. russet or yukon gold potatoes

1 cup hot water or chicken stock

Pre-heat oven to 375. Wash and dry chicken. Combine lemon juice, olive oil, oregano and herbs de provence. Salt and pepper chicken place in large roasting, pour 3/4 of the lemon/oil mixture over chicken and place in oven uncovered for 1 hour. While chicken is roasting peel and quarter potatoes place in bowl with cold water. Drain and add the remaining lemon/olive oil mixutre, set aside. Remove chicken from the oven and add either the water or chicken stock, add potatoes and roast for an additional hour or until juices run clear. Let sit for at least 15 minutes prior to serving.

Macaronia Me Kima (Greek Bolognese)

Hands down one of my favorite things to eat. I am so picky about meat sauce I rarely even order at a restaurant. I can not stand large chunks of ground meat, it's just not a great texture. This is a classic Greek dish and the Kima (aromatic meat mixture) is used in pastitsio and mousaka. Aromatic spices such as ground cinnamon, nutmeg and all spice along with bay leaf give the sauce a distinct flavor and a nice alternative to herb based meat sauces. Greeks generally use grated onion in most sauce dishes, this approach I think is very unique and flavors the sauce so that the liquids pick up the onion flavor and one doesn't bite into chunks of onion of garlic rather, it creates the background of the sauce.
The pasta is the Greek Misko brand found at most ethnic markets. While I normally cook pasta al dente, this one needs to be fully cooked. The first time I made this for my now husband, he was so happy with the dish he said it rivaled his mom's and for a Greek boy that is significant, he to this day sites it as a favorite. I was, gasp, out of any real good Greek cheese like mizithra, kasseri or feta, so I skipped the cheese all together. Cut me some slack, it's like Antarctica out there.


Ingredients
1 lb. quality ground sirloin or 1/2 lb. ground sirloin, 1/2 lb. ground lamb
1/4 cup dry red wine
1/4 cup of tomato paste
1 cup of tomato puree
1/2 cup of water
4 tablespoons extra virgin olive oil
1/2 tablespoon of table salt
1/2 tablespoon ground pepper
1/2 teaspoon ground cinnamon
dash of freshly ground nutmeg
dash of freshly ground all spice
2 bay leafs
1 500g bag of Misko #5

Directions:
1.) Bring to a boil a large pot filled with cold water and cook pasta per package directions.
2.) Grate one small onion and one clove of garlic
3.) Heat 2 tbl. olive oil in large pan, add onion and cook for 1-3 minutes over medium heat. Add garlic and cook for an additional minute.

4.) Brown the ground sirloin for a few minutes add spices and wine, cook for an additional minute until alcohol evaporates.

5.) Add tomato paste and mix in, add tomato puree and water. Mix thoroughly and reduce heat to a simmer. Cook for 30 minutes on low. Check seasoning.

6.) After draining pasta, add 2 tbl. olive oil to pasta pot. Heat oil for a minute and add pasta, turn off the heat. Pasta will sizzle, place on plate and serve with sauce mixture.