What we put on the grill last week was a little bit indulgent for us – two beautiful grass-fed strip steaks, rubbed with a coffee-chile-brown sugar mixture and Belgian endives, dressed simply with olive oil and salt and grilled until charred and smoky. To go with it we had chimichurri sauce, crispy oven-roasted potatoes, and the most delicious, decadent ice cream I’ve ever had – sour cream ice cream with a strawberry-brown sugar swirl. It tastes like cheesecake with strawberry sauce but even smoother and creamier. It’s insane. And over-the-top rich, but I’ll absolutely be making it over and over again. We threw in a few beers and a cranberry margarita and it definitely felt like a real meal – a really nice start to the week. Given that we had several different dishes on our plate, it was surprisingly easy to put it all together. The steak, potatoes, and endives were all very simple and quick, the chimichurri only took a bit of chopping and stirring, and the ice cream was already made. Plus, everything was good. Really good. Sometimes simple is the best! Most of you probably already have plans for grilling tomorrow, but if you don’t, I definitely recommend all of these recipes.
Coffee-and-Chile-Rubbed Strip Steaks – see below
Chimichurri Sauce – see below
Charred and Smoky Belgian Endives – see below
Oven-Roasted Potatoes – see below
Strawberry-Sour Cream Ice Cream – see below
Coffee-and-Chile-Rubbed Strip Steaks
- 2 TBS finely ground dark roast coffee
- 2 TBS chile powder
- 2 TBS dark brown sugar
- 1 TBS smoked paprika
- 1 1/2 tsp cumin
- 1 TBS kosher salt
- Four 10-oz strip steaks
- In a small bowl, stir together the coffee, chile powder, brown sugar, paprika, cumin, and salt until evenly mixed. Rub the mixture on all sides of the steaks. Let steaks sit at room temperature for 30 minutes.
- Grill the steaks over moderate heat, turning once, until they are charred outside and medium-rare within, about 11-13 minutes. Transfer to a clean plate and let rest for 10 minutes before serving. Serve with chimichurri sauce.
Makes about 1 1/2 cups.
- 1/4 c. red wine vinegar
- 1/4 c. white balsamic vinegar
- 2 TBS olive oil
- 1/2 tsp sugar
- 1 small shallot, peeled and finely minced
- 1/2 c. finely chopped parsley
- 1/4 c. finely chopped cilantro
- 4 scallions, thinly sliced
- 1 tsp dried oregano
- salt and pepper to taste
- Whisk the vinegars, olive oil, and sugar together in a medium bowl. Stir in the shallot, parsley, cilantro, scallions, and oregano. Season with salt and pepper to taste. Let chimichurri rest at least 20 minutes before serving. Keep chilled.
Charred and Smoky Belgian Endives
- 4 Belgian endives, sliced in half lengthwise
- olive oil
- kosher salt
- freshly ground pepper
- Brush the endive halves with olive oil on both sides, then season with salt and pepper. Grill over moderate heat on a charcoal fire, turning occasionally, until charred and tender, about 12-15 minutes. Transfer endives to a platter and tent with foil. Let steam for 5 minutes, serve warm.
- 1 1/2 to 2 lbs. small red new potatoes
- 8 cloves garlic, peeled
- olive oil
- sea salt
- Preheat oven to 425°F. Wash potatoes and cut into quarters, or halves if they are very small. Toss potatoes and garlic with olive oil and salt in a large roasting pan. Spread potatoes on the bottom of the pan – they should have enough room so that they are not touching one another. Roast for 40-50 minutes or until golden brown with crunchy edges, flipping with a spatula halfway through.
Strawberry-Sour Cream Ice Cream
Makes about 5 cups.
- 1 c. sugar
- 9 egg yolks
- 1 c. heavy cream
- 1/2 c. milk
- 1 1/2 c. sour cream
- 2 tsp vanilla extract
- pinch salt
- 1 lb fresh strawberries, hulled and diced into 1/4 inch pieces
- 3 TBS brown sugar
- 1 TBS brandy
- In a large heat-proof bowl, whisk together egg yolks and 1/2 c. of sugar until smooth. Set aside.
- In a medium sized saucepan, whisk together remaining 1/2 c. sugar, the heavy cream, and the milk. Heat over medium low heat, whisking all the while, until the mixture just reaches a simmer. Remove from the heat.
- Slowly pour about 1 cup of the hot cream into the eggs in a thin stream, whisking the eggs vigorously as you do so to keep them from scrambling. Pour yolk mixture back into saucepan with rest of cream, still whisking. Heat the custard over low heat, whisking constantly, until the mixture thickens enough to coat the back of a spoon. This will take 7-10 minutes. After it begins to thicken, it will continue to thicken fairly quickly, so remove from heat about 30 seconds to 1 minute after it starts to thicken.
- Strain custard through a sieve into a large, clean bowl, pushing through sieve with a spatula. Allow to cool for about 5 minutes, then whisk in sour cream, vanilla extract, and salt, whisking until smooth. Cover custard tightly with plastic wrap and refrigerate for at least 3 hours, or overnight.
- About 1 hour prior to churning the ice cream, prepare the strawberries: Place the chopped strawberries and the brown sugar in a large frying pan and stir. Let sit for 15 minutes to allow the strawberry juices to release. Heat over medium-low heat, stirring, and cook for 10-15 minutes, until berries are soft, and juices have evaporated enough to become syrupy. Remove from heat and stir in brandy. Transfer berries and syrup to a bowl and freeze for 20-30 minutes, until chilled but not frozen.
- Churn the ice cream in an ice cream maker according to directions. When the ice cream has reached a soft serve consistency, turn off the machine and fold in the chilled strawberry mixture so that there are streaks of berries. Freeze to further solidify.