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Churrasco Steak
JORGE RODRIGUEZ
CHIMICHURRI GRILL
Serves six.
6 7-ounce filet mignon steaks, preferably Argentine, cut 1 and 1/2 inches thick from the thin end of the fillet, or shell steaks
Chimichurri sauce (recipe below)
Salt

Slice each steak horizontally, 2/3 of the way across, like a hamburger bun. Open the steak out and flatten it. Cut one or two crisscrosses 1/4-inch deep into the cut surfaces. Place between two sheets of plastic wrap. Beat with a mallet to flatten the steak to a thickness of about 14 to 1/2 inch.

Brush steaks with the chimichurri sauce, cover with waxed paper, and stack the steaks. Marinate in the refrigerator for 3 to 4 hours.

Lift each steak with the wax paper and place steak-side-down on a hot grill. Peel off wax paper, brush steak lightly with more sauce, and sprinkle with salt. Cook for about 2 to 3 minutes, turn the steak, brush again with sauce, sprinkle with salt, and cook for 2 to 3 minutes. Brush the top of the steak lightly again with sauce and serve with an organic-field-green salad tossed with balsamic dressing.

Chimichurri Sauce
Yields four cups.
3 tablespoons kosher salt
2 bunches flat-leaf parsley
2 tablespoons chopped fresh oregano
6 cloves garlic
1 cup extra-virgin olive oil
1 tablespoon crushed red pepper
2 tablespoons dry oregano
2 tablespoons sweet Hungarian paprika
1/2 teaspoon cumin
1 teaspoon freshly ground black pepper
1/2 cup white vinegar
2 tablespoons red-wine vinegar
1 cup 1/8-inch-diced roasted bell peppers

Mix together 1 cup of warm water with the salt in a bowl and set aside to cool. Combine the parsley, fresh oregano, garlic, and oil in the bowl of a food processor. Pulse quickly several times.

Slowly add the dry ingredients to the vinegars in a bowl until well combined. Add the chopped-herb mixture from the food processor. Slowly stir in 1 cup of the saltwater mixture, and then stir in the diced roasted peppers. Will keep, refrigerated, for 1 week.

Note: This sauce can also be used on grilled shrimp.

Backyard New England Clambake
TODD ENGLISH
MIRAMAR, WESTPORT, CONN.

Serves six to eight.
2 pounds Red Bliss potatoes
6 or 8 chicken thighs
5 pounds fresh seaweed or rockweed (may be ordered ahead from good fish stores)
6 or 8 ears corn, left in the husk, silk removed
3 or 4 2-pound lobsters
2 pounds linguica sausage or chorizo
3 pounds soft-shell clams or steamers

Put the potatoes and the chicken thighs in a large pot. Cover with salted water and boil, skimming and discarding any scum that rises, for about 25 minutes or until the potatoes are soft and the chicken thighs are cooked through. Drain and set aside.

In the meantime, light a fire in a Weber grill, using hardwood charcoal. Place the seaweed and corn in a large bowl of water and soak thoroughly, about 20 to 30 minutes.

When the coals are red in the center with ash around them, the fire is ready. Place a thick layer of seaweed over the entire grill. Put the lobsters in the center of the seaweed and surround with the corn. Arrange the potatoes, chicken, and sausage on top of the lobsters, and top with the clams. Completely cover with the remaining seaweed. Cover the grill and steam-cook for 45 minutes. Serve with melted butter.


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