This week’s recipe comes from Royal Caribbean Cruise Lines.
Ingredients
(Chimichurri Sauce)
• Juice of 1 lemon
• 1/3 cup minced fresh parsley,
• 1 clove garlic, minced
• 2 shallots, small diced
• 2 tablespoons each of minced basil and mint
• 1 teaspoon minced hot pepper
• 1/2 tablespoon Worcestershire sauce
• 1 tablespoon soy sauce
• 1/4 red bell pepper and 1/4 green bell pepper
• 1/2 cup extra virgin olive oil
(Garlic Confit)
• 1 head garlic, peeled and shaved
• 1/3 cup extra virgin olive oil
(Balsamic Vinaigrette)
• 1/4 cup balsamic vinegar
• 1/2 cup extra virgin olive oil
(Portabello Mushrooms)
• 3 large portabello mushrooms, stalks and gills
removed
• 2 tablespoons extra virgin olive oil
• 1/4 bunch parsley, finely chopped
• 1/4 bunch basil, finely chopped
(Sauteed Spinach)
• 1 tablespoon extra virgin olive oil
• 1/2 onion, finely chopped
• 250g fresh spinach, stems off
(Steaks)
• 6 150g New York strip steaks
(Focaccia)
• 6 individual rosemary focaccia, grilled
Preparation
Preheat oven to 165oC. To make the
Chimichurri sauce combine all ingredients in a
bowl and whisk in oil, cover and refrigerate for
24-hours. To make the garlic confit simmer the
garlic in olive oil in a small saucepan over low
heat for 20 minutes. To make the Portabello
mushrooms cut the mushrooms into 5 slices at
an angle, brush with the garlic confit and
season with salt and pepper. Grill the
mushrooms for two to three minutes, turning
once. Top the grilled mushrooms with garlic
confit and chopped herbs, then keep warm in
the oven. For the spinach, warm oil and sauté
onions for 4 minutes. Add spinach and
seasoning and sauté for 2 minutes. For steaks,
preheat broiler for 5 minutes over high heat.
Broil steaks to the desired degree of rarity.
Transfer to a warmed platter and tent loosely
with aluminum foil for 10 minutes. Cut each
steak in half at an angle. Place focaccia on
plates, top with spinach, mushrooms, steaks
and 2 spoonfuls of Chimichurri Sauce.
