EyeSwoon

  • Creamy Burrata & Herbaceous Steak

    A major piece of my cooking puzzle is deciding what I believe my guests will enjoy. You see I never really cook for myself. I put my family and friends’ desires far before my own because I swoon the selflessness of cooking and the joy at seeing people savor a meal that I created.

    When I composed this swoony summer meal on EyeSwoon for Club Monaco, I knew the succulent grilled steak would take center stage. Who doesn’t love a grilled NY Strip steak with fresh chimichurri and slow-roasted summer tomatoes, blistered to perfection? The herbal mélange of peppery arugula, bright parsley, garlic, shallots and hot red pepper lent an acidic contrast to the rich meat—a yin to the steak’s yang. Each flavor was carefully balanced and unbelievably delectable.

    I also love to add contrasting elements to surprise the palette with sweet and savory flavors

    Creamy Burrata mingled with local juicy peaches, and further juxtaposed with the tang of pickled shallots, then finished with herbaceous basil from my garden. It was a sure party for the palette that I could guarantee my guests would swoon over!

Steak and Chimichurri Sauce

Eyeswoon Kitchen

  • Ingredients

    • Chimichurri Sauce:

      SERVINGS: MAKES ABOUT 2 CUPS

      • 1/2 cup champagne vinegar
      • 1 teaspoon kosher salt plus more
      • 3-4 garlic cloves, thinly sliced or minced
      • 1 shallot, finely chopped
      • 1/2 habanero or red jalapeño, finely chopped (optional)
      • 1/4 cup minced arugula
      • 1/2 cup minced fresh flat-leaf parsley
      • 2 tablespoons finely chopped fresh oregano
      • 3/4 cup extra-virgin olive oil

      Roasted Tomatoes on the vine:

      • 2-3 stems of cherry tomatoes on the vine
      • 2 tablespoons olive oil
      • Kosher salt and freshly ground black pepper

      Grilled NY Strip Steak:

      • 6 10- to 11-ounce New York Strip steaks (approx 1 1/4 inches thick)
      • Kosher salt and freshly ground black pepper
      • 3-4 tablespoons olive oil

  • The Prep

    • Chimichurri Sauce:

      • Combine vinegar, 1 tsp. salt, garlic, shallot, and red pepper in a medium bowl and let stand for 10 minutes. Stir in arugula, parsley, and oregano. Using a fork, whisk in oil. Set aside and spoon over grilled steak.

      Roasted Tomatoes on the vine:

      • Drizzle with olive oil, roast on a sheet pan in a 400 degree oven for 30-40 minutes

      Grilled NY Strip Steak:

      • Prepare grill (medium-high heat). Brush steaks with olive oil. Sprinkle steaks with coarse kosher salt and freshly ground black pepper. Grill steaks to desired doneness, about 5-6 minutes per side for medium-rare.
      • Allow steaks to rest for 15 minutes then cut
      • Transfer skirt steak to a cutting board and allow steaks to rest for 15 minutes.  Slice against the grain on a diagonal. Season to taste and return to serving board.  Place roasted tomatoes on the vine beside the steak, spoon half of the chimichurri atop and serve remaining sauce alongside.
      • Spoon some of warm sauce onto 6 plates, then top each with 1 steak. Spoon additional sauce over each steak. Cut bread in half on diagonal; place bread alongside steaks.

       

Peach & Burrata Salad

Eyeswoon Kitchen

  • Ingredients

    • Serves 4:

      • 8 ounces burrata
      • 2 peaches, halved and thinly sliced
      • 1 cup basil, green and purple (if you can find)
      • 1 shallot thinly sliced
      • 1/4 cup white wine vinegar
      • 1 teaspoon sugar
      • Flaky sea salt
      • Course freshly ground pepper
      • 2 tablespoons olive oil for drizzling
      • 1 lime for zesting
  • The Prep

      • Toss shallots, vinegar, and sugar in a large bowl; season with salt and pepper. Let sit for 15 minutes then pour off pickling liquid, reserving liquid.
      • Place burrata on a plate, roughly torn and pulled apart at the center. Top with sliced peaches, basil and pickles shallots.
      • Drizzle with oil and 1-2 tablespoons reserved pickling liquid.
      • Season with salt and pepper and finish with a zesting of lime.

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