BBQ season is here, although I wouldn’t complain if we had some more rain. We are headed into serious drought conditions here in California. But, no rain is forecasted for the weekend and temperatures are up in the 70’s. It’s good grilling weather and steak is on the menu. We prefer hanger, skirt, and ribeye steak on the grill. And, of them all, my family is most fond of skirt steak, a cut which has unfortunately become more expensive because its popularity for fajitas.
Arugula is present year round in my garden, it has self sowed itself prolifically enough to more closely resemble a weed. The wild selviticca is very peppery and tart, unlike the tamer varieties you find in the supermarket. You don’t need much to make a big impact.
Grilled Steak with Roast Garlic and Arugula Chimichurri
- 8 cloves of roasted garlic
- 1 small shallot
- 1 large handful of arugula
- 1 tablespoon of red wine vinegar
- Olive oil
- Coarse salt
- Freshly ground black pepper
- 1-1/2 to 2 pounds of steak for the BBQ
- In the bowl of a regular or mini-food processor combine the garlic and shallot, pulse until finely chopped. Add the arugula and pulse again, add the olive oil, wine vinegar, and 1/2 teaspoon each of salt and pepper. Pulse to combine into a green sauce.
- Meanwhile preheat your BBQ grill or stove top grill pan on high heat. Rub the steak with olive oil and season with salt and pepper. Grill to your desired doneness. Let the steak rest on a cutting board for at least 10 minutes before cutting against the grain.
- Serve with chimichurri sauce.
Note: Roast Garlic
- Preheat your oven to 375 degrees F.
- Cut the top 1/4 inch off the top of a head of garlic.
- Place in the center of a piece of aluminum foil and drizzle with olive oil.
- Wrap the foil, enclosing the garlic, and bake for 30 to 40 minutes until soft.
- Allow to cool before squeezing the cloves from the skin.