Staff reporter
Rib Steak Nicoise
Serves 4

Ingredients:
  • 4 rib eye steaks
  • 3 minced garlic cloves
  • 1 1/2 tsp minced fresh thyme
  • 1 1/2 tsp minced fresh rosemary
  • 1 1/2 tsp pernod (optional)
  • 3 Tbs extra virgin olive oil
  • salt and black pepper
  • 1/2 cup coarsely chopped black nicoise olives
  • 3 red onions, thinly sliced and sautéed in olive oil until soft

Directions:
Combine all ingredients except salt and pepper and marinate in the refrigerator for 4-24 hours. Before grilling, season well with salt and pepper. To add to the "nicoise" flavor, add several large sprigs of fresh rosemary on top of the coals. Grill steaks over high heat until desired doneness. Sprinkle with chopped nicoise olives and serve on a bed of sautéed red onions.


Flank Steak with Chimichurri Sauce
Yield: 4

Ingredients:
  • 1-1/2 lbs. flank steak, trimmed of all sinew and fat
  • 5 cloves garlic, minced
  • 1/4 cup minced onion
  • 1 jalapeno chile, minced with all seeds and ribs
  • 1 1/2 tsp ground cumin
  • 3/4 cup good-quality ale
  • 3/4 tsp salt
  • 1 Tbs malt vinegar

Directions:
Mix all ingredients except flank steak in a bowl. Marinate steak in this mixture in the refrigerator for 24 hours. Remove from marinade and pat dry. Coat with a thin layer of olive oil. Grill flank steak over high heat until medium rare (3-4 minutes per side depending on the thickness of the steak. Serve with chimichurri sauce (below).


Chimichurri Sauce

Ingredients:
  • 7 tsp minced garlic
  • 1 bunch parsley, stems removed and roughly chopped
  • 2/3 cup extra virgin olive oil
  • 2 Tbs balsamic vinegar
  • 2 Tbs red wine vinegar
  • 1 1/2 Tbs lemon juice
  • 1 tsp salt
  • 1/2 tsp ground black pepper

Directions:
Grind all ingredients in a food processor and grind until homogenous, but not completely pureed. Can keep in refrigerator, but serve at room temperature.