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The World Cup of Food continues in the Your Morning kitchen with France and Uruguay!

mary-steak-feat.jpg

Vacio Steak with Chimichurri

WHAT YOU NEED

  • 700g skirt or bavette steak
  • 2 teaspoons vegetable oil
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper

 

For the chimichurri:

  • ¼ cup red wine vinegar
  • ¾ teaspoon kosher salt
  • 2 cloves garlic, finely minced
  • ½ shallot, finely minced
  • ½–1 small red chili, seeds removed and finely minced
  • 1 cup minced cilantro
  • ½ cup minced parsley
  • 3 tablespoons minced oregano
  • ½ cup extra virgin olive oil

 

WHAT YOU DO:

  1. Remove the steak from the fridge and allow it to sit at room temperature for about 20 minutes while you preheat your grill to medium-high/high.
  2. When the grill is fully preheated, rub or brush the steak with vegetable oil then season both sides liberally with kosher salt and pepper. Place the steak on the grill and cook until it is nicely charred and medium rare, about 3¬–4 minutes per side, depending on the thickness of the steak.
  3. Transfer the steak to a wire rack lined baking pan, loosely tent it with aluminum foil, and allow it to rest for 10 to 15 minutes while you whip up your chimichurri.
  4. In a small non-reactive bowl (glass or ceramic, not metal), combine the vinegar, salt, garlic, shallot, and chili. Allow this to sit for about 5 minutes to slightly pickle the garlic and shallot and remove some of the bite from the chili. Stir in the cilantro, parsley, oregano, and oil.
  5. Slice the steak thinly against the grain and serve with the chimichurri. Store any leftover sauce in a tightly sealed container in the fridge for up to 3 days.

 

mary-nicoise-feat.jpg

Grilled Tuna Nicoise

WHAT YOU NEED:

  • 1lb mini potatoes
  • 5 tablespoons olive oil, divided
  • 1 small red onion, peeled, trimmed, and sliced into
  • ½-inch rounds
  • ¾lb green beans, trimmed
  • 1 pint cherry tomatoes
  • 500–600g fresh tuna steaks, about 1-inch thick
  • 4–5 handfuls baby arugula
  • 4 large hardboiled eggs, peeled and quartered
  • ½ cup niçoise or other small black olives
  • ¼ cup capers, drained
  • ¼ cup finely chopped parsley
  • Kosher salt
  • Freshly ground black pepper

 

For the dressing:

  • ¼ cup white wine vinegar
  • 2 tablespoons lemon juice
  • 1 clove garlic, minced
  • 1 tablespoon Dijon mustard
  • 2 anchovy fillets, mashed, or 1 teaspoon anchovy paste
  • 2 teaspoons honey
  • 1 teaspoon fresh thyme leaves, finely chopped
  • ¼ cup extra virgin olive oil
  • Kosher salt
  • Freshly ground black pepper

WHAT YOU DO:

  1. Preheat your grill to medium and parboil the potatoes in boiling salted water just until they start to become tender, about 10 minutes. Drain and toss the potatoes into a large bowl along with the red onions and drizzle over about 2 tablespoons of the oil. Season with salt and pepper and toss gently to coat. Add the potatoes and onions to the grill, close the lid, and cook for 20 minutes, giving them a flip every few minutes or so. If you have a vegetable grill pan, feel free to use it here.
  2. Meanwhile, toss the tomatoes and green beans with the 2 tablespoons of olive oil and season with salt and pepper. After 20 minutes, add the tomatoes and beans to the grill, close the lid, and continue to cook for another 5–10 minutes or until the beans are tender and the tomatoes are a little charred.
  3. While the vegetables are grilling, whip up the dressing by whisking together the vinegar, lemon juice, garlic, Dijon, anchovy, honey, and thyme leaves. Slowly whisk in the extra virgin olive oil and season the dressing with salt and pepper to taste.
  4. Transfer the vegetables to a rimmed baking sheet and drizzle with half of the dressing then set aside to cool slightly while you prepare your tuna.
  5. For the tuna, turn the heat on your grill up to medium-high. Drizzle the tuna steak with olive oil and season with salt and pepper. Grill the tuna to your liking. Personally, I’m a fan of about 2 minutes per side for a nice char on the outside while still being nice, pink, and rare on the inside. Allow the tuna to rest for about 1 to 2 minutes then slice into 1-cm thick slices.
  6. For the salad, toss the arugula onto a serving platter and top with the hardboiled eggs, olives, and capers. Transfer the vegetables onto the salad along with the tuna. Drizzle with the remaining dressing and give the whole dish a scattering of fresh parsley.