I love meat. It may not be very apparent by reading my blog that a steak has ever seen the inside of my kitchen, but a glance over to my Dining section, and you'll see that I often indulge when I eat out. Everything in moderation.
I recently found myself, quite happily, at Grand Central Market. What a fabulous playground of food Grand Central Market has become. From pupusas to tacos to egg sandwiches, there's a taste for every food whim. There's also fresh produce to buy, great stinky cheese and a killer selection of steaks. I just couldn't walk past the Belcampo Meat Co counter and leave empty handed.
If I'm going to bring steak into my house, it's going to be good quality. Belcampo is hands-on in every aspect from raising animals on their own land to doing their own processing in their own facility. The animals roam freely and eat a diverse range of grasses, legumes and grains on a certified organic farm in Mount Shasta, CA.
They're also really knowledgeable about their cuts. While Picanha is not a name I typically see in the grocery store, probably because it could also be called rump cap, Coulotte is a name I remember from France. It was a nice size with a fatty backbone which meant I wouldn't need to add any oil to the pan to grill.
I set the steak in a hot, empty pan on its fatty side until it rendered some juices and then I flipped to cook a few minutes on each side. Easy.
What to top the steak with? I love of olives, and I love tapenade, but I didn't want to water the sauce down with capers and anchovies. Then I thought of the zippy parsley-garlic-vinegar Argentinian chimichurri and though I'd combine my favorite ingredients in each sauce to create a tapenade-churri, or chimenade. I think it's a strong enough concoction to hold up to a big meaty steak with just enough acid and spice for a nice complementary flavor. You can throw it on steak or chicken, or even use it as a garnish on crostini topped with cheese.
Kalamata Olive Tapenade-churri
Makes about 1-1/2 cups
- 2 teaspoons fresh garlic, minced
- 2 teaspoons Dijon mustard
- 3 tablespoons red wine vinegar
- 1 tablespoon extra virgin olive oil
- 1/2 cup Kalamata olives, pitted and chopped
- 1/4 cup fresh flat leaf parsley, finely chopped
- Place garlic, Dijon and red wine vinegar in a glass bowl and whisk to combine. Slowly drizzle the olive oil while whisking, and then fold in the olives and parsley. The flavors will further develop over time so allow to sit in the refrigerator for at least an hour or overnight. Spoon on top of grilled steak or chicken, or serve as an appetizer on top of crostini.