Pears and Iberico Ham w/ Chimichirrri Sauce
Fresh Figs w/ Mozzarella, Oregano & Olive Oil
Herbed Caponata & Fire Grilled Crostinis
Argentina Style Fire- Roasted Pork Loin w/ Rescoldo Bell Peppers & Onions w/ Honey Gremolata
This afternoon I found myself braiding beef rather than braiding my daughter's hair.
It was a most unfamiliar sense and one that I procured rather quickly.
The fire was popping, vegetables were roasting, sauce was simmering and my family could hardly wait for the feast before them.
Braiding Beef Take One:
First: Partly butterfly a whole beef tender and then cut it into three pieces.
Second: Massage each piece of beef tender with extra virgin olive oil and season each piece with kosher salt &black pepper.
Tip: It is very useful to leave the beef tender pieces out at room temperature for at least 20 minutes before braiding. This ensures more elasticity.
Third: Quickly mix up a quick garlicky-lemon-honey gremolata chalked full of parsley and oregano. (or whatever fresh herbs you may have)
Fourth: Place all pieces bunched together and tie smaller end with twine. Begin to braid and finish end with twine.
Fifth: Generously rub the gremolata mixture all over, around, inside and outside of the braided tenderloin.
Last but not least: Fire up your grill to at least 500 degrees and take care to not unloosen braid; place on grill and sear both sides. The outcome should be a sexy caramelized braided piece of heaven- speckled with herbs and roasted garlic.
Finish: Roast off the steak in a 375 degree oven to desired temperature.......
Rare to Medium Rare 130-145 degrees with a meat thermometer.