‘Master Chef’ made easy
If you’re a culinary reality-show devotee — and these days, who isn’t? — you’ll recognize celebrity chef Graham Elliot from TV’s “MasterChef” and “MasterChef Junior.” In good cop, bad cop fashion, Elliot’s the warm, quirky, personable judge to Gordon Ramsay’s irascible persona and Joe Bastianich’s frankly icy one. So who better to pen a book like this one?
Elliot’s eminently accessible “Cooking Like a Master Chef: 100 Recipes to Make the Everyday Extraordinary” (Atria Books) teaches home cooks how to do it like a pro, especially when it comes to recipes such as his Graham Burger, Steamed Mussels With Mexican Chorizo and Cerveza, and his sensational Grilled Skirt Steak With Chimichurri.
The Seattle-born Chicago restaurateur has traveled and cooked across the country, and the skirt steak recipe was inspired by his time at Dean Fearing’s Mansion restaurant in Dallas, where Elliot was wowed by the flavors and culinary techniques of the Southwest. He suggests slicing any leftover steak “to throw down some tasty taco action” with guacamole and tomato. We seriously doubt there will be any leftovers.
Grilled Skirt Steak With Chimichurri and Black Beans
Serves 6
Black beans:
4 cups dried black beans
1 orange, halved
1 carrot, cut into 3 or 4 pieces
7 garlic cloves: 3 left whole, 4 thinly sliced
10 cilantro stems
3 fresh or dried bay leaves
3 sprigs fresh oregano
Salt
4 tablespoons (1/2 stick) unsalted butter
1/4 cup vegetable oil
6 tomatillos, husks removed, diced
4 poblano chiles or other mild chiles, such as Anaheim, seeded and diced
1 white onion, diced
Two 12-ounce cans cheap beer
4 cups chicken stock, preferably homemade
2 sprigs epazote, optional
1/2 cup cilantro leaves
2 tablespoons fresh lime juice
Steak and chimichurri:
5 garlic cloves
Salt
1 tablespoon extra-virgin olive oil
1 bunch flat-leaf parsley
1/2 bunch cilantro
1/2 cup fresh oregano leaves
1/4 teaspoon red pepper flakes
1/4 teaspoon smoked paprika
1/4 cup red wine vinegar
Grated zest of 1 lemon and 1 lime
Six 6- to 8-ounce skirt steaks
1 orange, halved
Freshly cracked black pepper
1. Beans: Soak them in enough cold water to cover by 1 or 2 inches for 8 to 10 hours (or overnight). Change the water once or twice, if possible.
2. Drain beans and transfer to a deep pot. Add 3 quarts cold water; bring to a simmer over medium heat.
3. Meanwhile, spread a large double thickness of cheesecloth on a work surface. Put the orange halves, carrot pieces, 3 whole garlic cloves, cilantro stems, bay leaves and oregano in the center. Gather cheesecloth together to make a sachet, or pouch. Tie it closed with kitchen twine; add to beans.
4. Simmer beans for about 45 minutes, skimming off any foam. When the beans are tender, season with salt, drain and rinse them under cool water. Discard the sachet.
5. In a deep pot, heat butter and oil. When the butter melts, saute the tomatillos, chiles, onion and sliced garlic for about 2 minutes. Add beer to deglaze the pot, scraping up any browned bits that stick to the bottom. Add stock and epazote; bring to a simmer. Add beans, cook for about 5 minutes, or until beans are heated through and stock is slightly reduced.
6. Fold in cilantro leaves and lime juice; season with salt.
7. Steak and chimichurri: Using a mortar and pestle, mash the garlic and a little salt to make a paste. Incorporate olive oil into the paste. Remove the leaves from the parsley and cilantro, add to mortar and mash until the paste turns bright green. Add oregano and mash until smooth.
8. Transfer chimichurri to a bowl. Fold in red pepper flakes and paprika, then stir in vinegar and citrus zests. Season with salt.
9. Spread a quarter of the chimichurri over the steaks; refrigerate for about 45 minutes.
10. Heat a gas or charcoal grill to medium-hot. Grill the orange halves, cut side down, for 3 to 4 minutes, or until fruit softens and lightly chars.
11. Season steaks with salt and black pepper; grill for 3 to 4 minutes per side for medium-rare, or to your desired degree of doneness. Let rest.
12. Serve the steaks with a squeeze of juice from the charred orange halves. Spoon some black beans next to the steaks. Pass the remaining chimichurri on the side.
— Graham Elliot, “Cooking Like a Master Chef” (Atria Books, $30)
Other Fall Cookbook Recipes
Burrata With Blood Oranges from ‘NOPI’
Salmon With Cucumber and Mint Fettuccine from ‘Kitchen Gypsy’
Grandma’s Chocolate Cake from ‘Guittard Chocolate Cookbook’
Pistachio, Hazelnut and Raspberry Friands from ‘The Violet Bakery Cookbook’
