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.......... Grilled Hanger Steak with Chimmichuri and Warm Salad of Fingerling Potatoes and Arrugula

CHIMMICHURI

4 shallots

3 bunches Italian flat leaf parsley (leaves picked)

1 bunch cilantro (stems and leaves)

1 cup fresh oregano

2 tbsp garlic

1 tbsp crushed chili flakes

1 1/2 cups lemon juice

1 tsp salt

1 tsp pepper

1 tsp paprika

2 1/4 cups extra virgin Olive Oil

Finely chop all ingredients in food processor.

DRESSING FOR WARM SALAD

1/2 cup roasted garlic puree

2 tbsp Dijon mustard

3/4 cup lemon juice

1/2 cup bacon fat

Whisk ingredients together.

4 ounces arrugula

1 1/2 pounds fingerling potatoes-halved

Toss potatoes in olive oil, salt and pepper-slow roast at 350 until tender, remove from oven when roasted, toss with arrugula, a pinch of black pepper, and a tiny amount of dressing.

Grill Hanger steaks to desired temp. Slice thinly, and lay over top of Chimmichuri. Garnish with warm salad.

Chris Berger

Executive Chef

Out of the Fire

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Bon appetit

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