underutilized meat cuts that once were sows’ ears in foodservice are tastefully transformed into eminently marketable menu ideas such as these. Wine pairings by Marlene Rossman.
CALIFORNIA AVOCADO COMMISSION
Terra celebrates “the best ingredients earth can offer,” reflected in this avocado twist on a staple green sauce of southern Latin America.
LEMON AVOCADO-OIL MARINATED FLANK STEAK WITH AVOCADO CHIMICHURRI SAUCE
Jeff Rossman, chef/owner, Terra Restaurant & Bar, San Diego, www.terrasd.com 1 t. crushed oregano ¼ c. lime juice 1 c. Pacifica Culinaria lemon avocado oil 2 roasted poblano peppers ½ c. fresh lemon juice 2 diced Hass avocados 2 T. chopped cilantro 1 t. red chile flakes 2 lbs. flank steak Salt and pepper, to taste Chimichurri Sauce (recipe follows) ¾ c. water 1 t. kosher salt Method (1) In a large mixing bowl combine oil, lemon juice and cilantro. ½ c. olive oil Add flank steak; marinate overnight. (2) Grill steaks to desired temperature and serve with chimichurri sauce. Method: In a blender, combine all ingredients except the oil. While blender is on, slowly add oil. Chimichurri Sauce 1 bunch cilantro Wine pairing: Gauchezco Malbec 2008 [Argentina] Argentine 1½ c. rice vinegar Malbec is a natural with steak and Argie-style chimichurri, and the 1 bunch Italian parsley wine’s blackberry, violet and mocha flavors increase the “wow” factor 1 T. chopped garlic of the prep.
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Yield: 4 servings