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  • AHHHHH school is out today and summer is upon us! With that, the Calderone’s are heading out to Amagansett this weekend to celebrate Father’s Day. Between the beach, bike rides, family walks, surfing and summer sunsets; I love weekends out east to cook and decompress in nature. You can often find us outside, surrounded by family and friends who feel at home and at ease in our beloved backyard. I love to scrounge my go-to local Amagansett spots for all of my meals out east. Simple and vibrant summer dishes are made easy with some help from my favorites; Balsam Farms, Amber Waves, Vicki’s Veggies. We are almost always grilling our local finds which makes outdoor entertaining so seamless.

    I like materials that age gracefully over time and feel lived-in, not austere.

    I recently decided to amp up my backyard – which is where we spend so many summer nights – and give it the makeover it deserved. I collaborated with Restoration Hardware to design an outdoor living space that cohesively fits my Amagansett home’s mid-century modern approach. For us, summer is not meant to be about efficiency or formality but I do appreciate aesthetics (duh) and the clean-lined modernist design of the RH collection certainly enhances that easy-going mentality that we live by — comfortable and cozy yet tailored and sophisticated at once. I kept the palette crisp and classic with my favorite RH Olema Teak Chairs and cushions in dark hues with the chic white piping in contrast to the natural wood furniture. I like materials that age gracefully over time and feel lived-in, not austere. Most importantly, the pieces I chose celebrate the joys of entertaining. Beautiful, yet approachable and inviting. I like my guests to arrive with bare-feet and a big appetite – so they can kick back and relax at our beach house, surrounded by the fire pit, while I serve up my go-to steak (and chimmichurri) straight off the grill.

Grilled Rib-Eye with Burst Tomatoes and Chimichurri

Athena Calderone, Cook Beautiful

  • Ingredients

    • Serves 4

      2 boneless rib-eye steaks, about 1 1⁄2 inches thick, left at room temperature for 1 hour before grilling
      Salt and freshly cracked pepper
      2 stems on-the-vine cherry tomatoes (there are about 10 tomatoes per vine)
      Extra-virgin olive oil, for drizzling, plus extra for the grill

      For the Chimichurri:
      3 cloves garlic
      1 teaspoon kosher salt
      1⁄2 cup extra-virgin olive oil
      1⁄4 cup white wine or champagne vinegar 1 lemon, zested and juiced
      1⁄4 teaspoon minced habanero chile
      1 small shallot, finely chopped
      1⁄2 cup fresh cilantro, finely chopped
      1⁄2 cup fresh parsley, finely chopped
      1⁄4 cup arugula, finely chopped
      Freshly cracked pepper

  • Method

      1. Oil the grill grate and preheat the grill over high heat to about 450oF (230 ̊C).
      2. Pat the steaks — dry and season them with salt and pepper. Grill 6 to 7 minutes per side for medium-rare.
      3. While the steaks are grilling, place the tomatoes in a cast-iron skillet, drizzle them with olive oil, and season with salt and pepper.
      4. When you flip the steaks, place the skillet on the grill. Grill until the tomatoes have just begun to burst, 7 to 8 minutes.
      5. Let the steak rest for 5 minutes before serving with the burst tomatoes and chimichurri sauce on the side.

      For the Chimichurri: 

      1. Using a mortar and pestle, mash the garlic and salt to a paste.
      2. In a medium bowl, whisk together the oil, vinegar, lemon juice, lemon zest, habanero, and shallot.
      3. Stir in the garlic paste, cilantro, parsley, and arugula.
      4. Season with cracked pepper.

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