Chicago's Chance the Rapper appears on 'Windy City Weekend' to talk new album, 'Star Line,' 'And We Back Tour'

CHICAGO (WLS) — ABC7 Chicago’s Hosea Sanders was a guest co-host Friday with Val Warner on “Windy City Weekend.”

Chance the Rapper stopped by this week for a live performance and interview on the show. Chance recently released his first album in six years, called “Star Line,” and will be performing songs from the new album and more on his “And We Back Tour” this fall.

Visit https://chancestuff.com for more information.

ABC7 Chicago is now streaming 24/7. Click here to watchAlessi balsamic marinated steak sandwich with crispy smashed potatoes with chimichurri balsamic black garlic aioli recipe

‘Windy City Weekend’ shared a tailgate recipe Friday.

Football season is here and Strack Van Til’s Lisa Milla has a touchdown recipe for a first tailgate: a steak sandwich topped with a chimichurri aioli made with Alessi’s black garlic balsamic reduction. “Windy City” visited Strack Van Til’s Schererville location to see how it’s made.

Ingredients
– 2 ribeye steaks (approx 1.5-2 lbs) or skirt or flank steak
– 4 ciabatta or focaccia rolls
– 1 medium onion, sliced
– 2 shallots, sliced
– Arugula

Marinade Ingredients
– 1/4 cup Alessi Balsamic Reduction with Black Garlic
– 2/3 cup Alessi Extra Virgin Olive Oil
– 1 T Dijon mustard
– 1 T fresh Rosemary, chopped
– 1 T fresh Oregano, chopped
– Alessi sea salt and black peppercorns to taste

Chimichurri Balsamic Aioli Ingredients
– 1/2 cup parsley, finely chopped
– 1 T fresh oregano, finely chopped
– 1 T fresh rosemary, finely chopped
– 2 T Alessi Balsamic Reduction with Black Garlic
– 1 T Alessi Calabrian Chili Crisp in Oil, or to taste
– 1/4 cup Alessi Extra Virgin Olive Oil
– 1 cup mayonnaise
– Alessi Sea Salt and Black Peppercorns to taste

Instructions:

1. Mix all marinade ingredients together in a medium bowl.

2. Place steaks in a glass or ceramic baking dish and pour marinade over the steaks. Turn the steaks to coat. Cover with plastic wrap and refrigerate for 4 hours or overnight.

3. To make chimichurri balsamic aioli, mix the herbs, 1/4 cup Alessi Extra Virgin Olive Oil, 2 T Alessi Balsamic Reduction with Black Garlic, and 1 t Alessi Calabrian Chili Crisp together in a medium bowl. Add 1 cup of mayonnaise and stir until combined. Season with Alessi sea salt and black peppercorns to taste.

4. To prepare shallots and onions heat a small sauté pan, add 2 T Alessi Extra Virgin Olive Oil and sliced onions and shallots. Season with Alessi Sea Salt to taste. Sauté on med high heat until onions soften and start to color on edges. Remove from heat and set aside.

5. Remove steaks from marinade, letting excess marinade drip off. Grill over medium high heat until medium rare or to your liking. Let steaks rest 5 minutes. Meanwhile brush rolls lightly with Alessi Extra Virgin Olive Oil. Grill until lightly browned. Slice steaks into thin strips period

6. To assemble sandwiches, spread a thick layer of chimichurri aioli on the bottom of the roll, layer steak slices, top with sautéed onion mixture, arugula and top of roll. Slice sandwich on the diagonal, serve with crispy smashed potatoes (recipe to follow) and enjoy! Save remaining chimichurri aioli for Crispy Smashed Potatoes.

Crispy Smashed Potatoes with Chimichurri Balsamic Black Garlic Aioli

Ingredients
– 1.5 lbs baby potatoes
– Alessi Dipping Spice Grinder
– Alessi Extra Virgin Olive Oil

Instructions:
1. Preheat oven to 425.

2. Bring a large pot of water to boil. Add baby potatoes, cook until knife tender approximately 10 to 15 minutes. Drain and cool slightly.

3. Oil a baking sheet generously with olive oil and place potatoes Spread out on baking sheet. Cut an X into the top of each potato. Flatten each potato with the palm of your hand or a baking cup. Brush each potato with Alessi extra virgin olive oil. Place potatoes in preheated oven and roast for 25 minutes. Remove the potatoes from the oven and sprinkle seasoning from Alessi Dipping Spice Grinder. Return the potatoes to the oven and roast an additional 5 to 10 minutes until crispy. Serve with remaining chimichurri balsamic black garlic aioli.

Explore more of Alessi’s products on their website, https://us.alessi.com.

Roeper’s Reviews: Spend or save?

Here’s what to spend your money on this weekend.

‘The Paper’ – SPEND
This new comedy series is a spinoff of “The Office,” and is set at a once-great Toledo newspaper that is trying to keep the flames of journalism alive.

‘Task’ – SPEND
This crime drama series set in Philadelphia stars Mark Ruffalo as an FBI agent who leads a task force that aims to stop those responsible for a series of violent robberies.

‘Love Con Revenge’ – SPEND
In this documentary series, one of the victims of the infamous “Tinder Swindler,” who used dating apps to con multiple women, has formed an investigative team to go after other online swindlers.