Iron chef Jose Garces brings steak with chimichurri to THE Dish
Jose Garces is one of this country's leading chefs, cookbook authors and restaurateurs. He now has more than a dozen restaurants in seven cities, including the new Argentine steakhouse Rural Society in Washington, D.C., and Volver in Philadelphia. He was named the James Beard Best Chef, Mid-Atlantic and won the title of iron chef in Kitchen Stadium.
The chef joined "CBS This Morning: Saturday" to show how to make entrana (skirt steak), zanahorias (carrots), remolachas rescoldas (beets), papa crema (whipped potatoes) and flan de dulce de leche (cake).
Skirt steak
Serves 8
Skirt steak 45 oz or 3 full skirt steaks
Salt to taste
Pepper to taste
1. have your butcher throughly clean the skirt steak of all fat and connective tissue, while still leaving the skirt steak in one piece
2. season agressively with salt and pepper and place on hot grill. Cook unitl skirt steak is mid rare
3. remove from heat and place on resting rack
4. brush steak with a generous amount of malbec butter on both sides
5. just before serving, place skirt steak back on the grill for one minute on each side. Remove from heat and again brush with malbec butter
6. roll steak up lengthwise and bring to table for carving
Salsa criolla
Serves 8
Green pepper brunoise 1 cup
Red pepper brunoise 1 cup
Roma tomato brunoise , innards removed 2 cups
Spanish onion brunoise ½ cup
Red wine vinegar ½ cup
Chopped parsley ¼ cup
Extra virgin olive oil 1 cup
Toasted, ground cumin 1 teaspoon
Chili flake 1 teaspoon
Salt to taste
1. in a small mixing bowl, combine spanish onion and red wine vinegar. Set aside
2. in a large mixing bowl, combine all other ingredients
3. after onions have had a chance to macerate for at least thirty minutes add them, including any excess vinegar to sauce
4. season to taste
* this sauce can be made up to one day in advance. If making ahead of time, reserve parsley and mix in just before serving.
Chimichurri
Serves 8
Chopped parsley 1 cup
Chopped garlic 1 tablespoon
Chopped oregano 1 cup
Extra virgin olive oil 1 cup
White wine vinegar ½ cup
Chile flake 1 teaspoon
Bay leaf 3 leaves
Garlic clove 2 pc
Salt to taste
1. in a blender, combine white wine vinegar, chile flake, bay leaf and garlic. Blend until smooth
2. combine mixture with the rest of the ingredients
3. season to taste
*ingredients can be prepped ahead of time, but should only be combined just before serving to maintain the bright color of the herbs.
Carrots
Serves 8
Goat cheese mousse
Fresh goat cheese 2 cups
Heavy cream ¼ cup
Olive oil 2 tablespoons
Salt tt
1. in a large mixing bowl, combine all ingredients
2. whisk thoroughly until mixture is creamy and smooth
Blanched carrots
Serves 8
Thyme ½ bunch
Oregano ½ bunch
Apple cider 5 cups
Apple cider vin 1 ¾ cups
Turmeric 1 tablespoons
Salt 2 tablespoons
Heirloom carrots 3 bunches (scrubbed thorougly, carrot tops removed and reserved)
Honey 2 cups
1. place all ingredients except carrots in a small stock pot. Bring mixture to a full boil
2. add carrots and cook until carrots are tender but still have a good bite
3. remove from mixture and cool completely in fridge
4. strain blanching liquid and combine with honey
5. cook mixture in a small saucepot over medium heat until glaze consistency is reached. Reserve.
Carrot top chimichurri
Serves 8
Chopped oregano ½ cup
Chopped parsley ½ cup
Chopped garlic 1 tablespoon
Chopped carrot tops 1 cup
Extra virgin olive oil 1 cup
White wine vinegar ½ cup
Chile flake 1 teaspoon
Bay leaf 3 leaves
Garlic clove 2 pc
Salt to taste
1. in a blender, combine white wine vinegar, chile flake, bay leaf and garlic. Blend until smooth
2. combine mixture with the rest of the ingredients
3. season to taste
To serve:
Toasted fennel seeds ¼ cup
Chopped parsley 2 tablespoons
1. season carrots with salt
2. place on hot grill and cook until carrots are charred and warmed through
3. place carrots in a large mixing bowl and combine with chopped parsley, carrot, glaze and fennel seeds
4. plate as picture, garnished with carrot top chimichurri
Entrana (skirt steak)
Malbec butter
Serves 8
Malbec 2 cups
Thyme 4 sprigs
Sliced shallot ¼ cup
Butter ½# (room temperature)
1. place malbec, thyme, sliced shallot in a small saucpot.
2. reduce mixture into malbec is thick and sticky
3. remove from heat and strain through a chinoise
4. allow wine reduction to cool thoroughly and then combine with butter. Mix until thoroughly combined. Remove at room temperature until ready to use
Beets
Serves 8
For the beets
Baby red beets 3 bunches (cleaned, greens removed)
Olive oil ½ cup
Salt 2 tablespoons
1. thoroughly coat beets with olive oil and salt
2. bake in roasting pan at 350 degrees for one hour or until beets are cooked through
3. remove from heat and peel thoroughly while still hot
*please note that at the restaurant, we use the embers from the wood fires to cook the beets. We simply take the embers while they are still warm but not hot and thoroughly cover the beets with them and place in a 300 degree oven until the beets are cooked through. The embers impart a smokey flavor that is difficult to recreate in a home oven.
Orange vinaigrette
Serves 8
Sage leaves 4 pc
Orange zest (pith removed) 1 tablespoon
Orange segments ½ cup
Toasted coriander seeds 1 tablespoon
Peeled shallot 2 pc
Apple cider vinegar ½ cup
Extra virgin olive oil 1 cup
Orange marmalade ½ cup
1. place all ingredients in blender and blend until smooth. Set aside
Dehydrated olives
Kalamata olives 1 cup
1. place kalamata olives in 160 degree oven overnight until dry and crispy. Allow to cool and roughly chop.
To serve:
Chopped parsley ¼ cup
Orange segments ½ cup
In a mixing bowl, combine beets, orange vinaigrette, orange segments and chopped parsley. Season to taste. Place on platter and garnish with dehydrated black olives.
Crema de patata
Serves 8
Yukon gold potato peeled 3#
Butter 1 cup
Water 1 gal
Salt 2 tablespoons
Heavy cream 1 qt
Roasted garlic 1 cup
Chopped mozzarella curd 2 cups
Chopped chives ½ cup
1. in a large pot, heat water with salt until boiling
2. add potatoes and return to boil, then reduce to a simmer
3. cook until potatoes are tender
4. place potatoes in ricer with butter
5. rice into a large mixing bowl
6. pass potatoes through a fine tammy and season to taste
7. reserve until ready to finish
8. in small saucepot, combine heavy cream and roasted garlic
9. simmer for ten minutes and then remove from heat
10. strain through a strainer
11. reserve cream warm for later use
12. in a saucepot, combine potatoes with enough roast garlic cream to reach desired consistency
13. when mixture is warm, add mozzarella curd.
14. whisk thoroughly until potatoes become stringy from the melted cheese
15. garnish with chopped chives and serve immediately
Flan de dulce de leche
Mango sorbet
Makes 8 servings
Water 1 3/4 cups
Sugar 1 cups
Honey 1 tablespoons
Mango puree 2 cups
1. in a small saucepot, cook water, sugar and honey until ingredients are well combined.
2. mix in mango puree and heat through.
3. add mixture to the blender and blend until smooth
4. place mixture in ice cream maker and follow manufacturer's instructions
*please note that for the segment, store bought mango sorbet is fine.
Flan
Makes 8 servings
Heavy cream 2 2/3 cups
Dulce de leche 3 ½ cups
Vanilla extract 2 teaspoons
Fresh vanilla bean 2 pc (split, seeds removed)
Salt 1 teaspoon
Egg yolk 5 ea
Sugar 2 cups
Water ¼ cup
1. in a small saucepot, combine sugar and water
2. cook sugar and water over medium heat until sugar begins to carmelize
3. when caramel is light golden amber, remove from heat and place 1 tablespoon in each ramekin- the bottom of the ramekin should be just coated with caramel. Set ramekins aside
4. combine salt, heavy cream, dulce de leche, vanilla and vanilla extract in a heavy bottom sauce pot.
5. cook over low heat stirring frequently and cook until all ingredients are incorporated and the mixture begins to simmer
6. remove from heat and strain through a fine strainer
7. cool mixture completely and whisk in egg yolks
8. fill ramekins with flan bake in a water bath at 300 degrees for fifty minutes.
9. remove from water bath and chill thoroughly before serving
To serve:
55% dark chocolate (grated finely on grater) ½ cup
*please note to recreate the recipe properly for the segment, i would advise using the gram recipe previously submitted as it time tested and much more accurate.