Steak with Chimichurri (pictured above)
This versatile sauce can be used as a marinade or accompaniment to grilled steak, and leftover chimichurri can even work as a salad dressing. Chef Michael Smith bastes his chimichurri on a strip steak at Cafe Dufrain, but it can be used on any cut of beef. Pair with an Argentinian malbec for a summer dinner with a little international flair.
Recipe Serves 4-6
1 tbsp. salt
1 tbsp. pepper
4 cloves of garlic
1 tbsp. chili flakes
1/2 cup onions
1 cup oregano
2 bunches of parsley
2 bunches of cilantro
1 cup Champagne vinegar
1 cup soybean oil
Juice of 6 limes
1. Pulse parsley in food processor to chop.
2. Add remaining ingredients and blend. Use half for basting or marinade and the other half for table service.
Michael Smith
Cafe Dufrain
707 Harbour Post Drive
(813) 275-9701
Filet Mignon Kebabs
You’d be hard-pressed to find a dish that’s easier to make and more crowd-pleasing than kebabs. Potential combinations of meats and vegetables are endless, so there’s something for everyone. If you’re hosting, put out a few different veggies so guests can create their own kebabs.
Recipe Serves 4
2 lbs. filet mignon
2 garlic cloves
1/2 onion
3 cups olive oil
1 tbsp. pepper paste 1 tsp. salt
1 tsp. pepper
1 tsp. oregano
1 tsp. paprika
Juice of half a lemon
1. Cut filet mignon into roughly 3 oz. size pieces and drain. Chill in refrigerator for 3 hours.
2. Finely chop or grate the onion and garlic, then mix with remaining ingredients in a bowl. Whisk well.
3. Add filet mignon to bowl, massaging the sauce into the meat.
4. Marinate the meat in the refrigerator for anywhere between 3 and 24 hours.
5. When meat is sufficiently marinated, cut the vegetable of your choice (try red bell peppers or white onion) into 1-inch pieces.
6. Slide alternating pieces of the filet and vegetables onto a skewer.
7. Cook over a hot grill for at least 10 minutes, or until meat reaches desired doneness.
Ergin Tek
Gengiz Khan
3114 W. Bay to Bay Blvd.
(813) 805-6400
Shrimp Pad Thai
Though this dish is typically made in a wok over a stovetop, cooking the shrimp over a grill gives the recipe new and interesting flavors. If you can’t find tamarind or tamarind paste at your local supermarket, swap it out for an equal measure of lime juice mixed with the same amount of light brown sugar (i.e. 1 tablespoon of lime juice plus 1 tablespoon of brown sugar for 1 tablespoon of tamarind).
Recipe
8 oz. uncooked pad Thai noodles
1 cup chopped green onion
8 oz. peeled and deveined large shrimp
5 garlic cloves, minced
1 cup fresh bean sprouts
1/4 cup chopped, unsalted, dry-roasted peanuts
Sauce
1 tbsp. shallots
1 1/2 tbsp. fish sauce
1 1/2 tbsp. palm sugar
1 1/2 tbsp. lime juice
1 tbsp. tamarind
1/2 tbsp. paprika
1. Cook noodles according to package directions and strain.
2. While water comes to a boil, combine shallots, palm sugar, fish sauce, lime juice, tamarind and paprika sauce in a small bowl.
3. Cook shrimp over a grill on medium heat for about 4 minutes, or until no longer translucent. Brush with the sauce.
4. Heat a large skillet or wok over medium-high heat. Add oil to pan and swirl to spread. Add onion pieces, shrimp and garlic; stir-fry for 2 minutes, or until shrimp is almost done. Add cooked noodles, tossing to combine.
5. Stir in sauce for 1 minute, stir-ring constantly to combine.
6. Serve on top of noodles, topped with bean sprouts, peanuts and basil.
Vong Chong
Thai Prime
4142 W. Boy Scout Blvd.
(813) 302-9168
