Chimichurri Steak flat bread

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Chimichurri Steak flat bread

  • Servings: 2
  • Difficulty: easy
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I’m not on chef level, but I’d make a good line cook. That’s not too shabby.

Jon Favreau

I’ve worked as a line cook at various establishments over the years and most if not all have had a flat bread of some kind or other on the menu and the one common denominator has been that they all resemble Pizza… you know, basic tomato sauce, some kind of topping and melted cheese. Pretty humdrum fare which is why I have taken two of my favourite things, Steak and Chimichurri, and combined them on a flat bread.

If you are not familiar with Chimichurri it is a condiment that is believed to have originated in Argentina in the early 1900’s and its base is Parsley and Garlic and pairs wonderfully with grilled meats. In my version I have added a couple of other ingredients that I think give it an extra layer of flavour.

Here’s how we do this one.

Shopping list:

  • 1 8 ounce Flat Iron steak
  • 2 9 inch Flat Breads
  • 4 tablespoons Chimichurri (recipe to follow)
  • 4 ounces  Onions – sliced
  • 1 Leek, white only, julienne
  • 2 – 4 ounces Goat Cheese
  • Salt and Pepper to taste
  • 2 tablespoons Butter
  • Small bunch of flat leaf Parsley
  • Small bunch of Cilantro
  • 4-6 Garlic cloves
  • 1/2 cup Olive oil
  • 3 tablespoons Red Wine Vinegar
  • 2 tablespoons fresh Oregano (can substitute 2 teaspoons dried)

Putting it all together:

  1. Preheat your grill to 400°
  2. In a food processor combine the parsley, cilantro, garlic, oregano, salt, pepper and vinegar and pulse until blended. With the motor running add the olive oil in a steady stream and continue blending until smooth. Refrigerate.
  3. Lightly season the steak with salt and pepper and slice thinly.
  4. Saute the onions with salt, pepper and the butter for about 15 minutes.
  5. To build your flat bread: Smear the chimichurri on the flat bread and top with the steak, onions and leeks. Put on your grill for about 10 minutes or until the steak is done to your liking being careful not to burn the crust.
  6. Crumble goat cheese on the top, slice and enjoy.

There you have it another “simple but tasty recipe for the grilling season and beyond.”

Until next time……….

                          Bon Appetit


Stuffed Chicken Breast

2017-04-17 18.04.57


Stuffed Chicken Breast

  • Servings: 2
  • Difficulty: easy
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“The only real stumbling block is fear of failure. In cooking you’ve got to have a what-the-hell attitude.”
― Julia Child

This is one of those “I can’t believe healthy tastes so good” recipes and that’s due to it not being your “traditional” stuffing of stale bread and spices.

Now to be honest I don’t have the slightest idea where this recipe first came from but it is one that I have NOT tampered with (much to my wife’s delight) and it is so good that I don’t feel the need to try and change it however feel free to put whatever spin on this dish you like.

Here’s how we do this one.

Shopping list:

  • 2 boneless/skinless Chicken Breast
  • Handful of Spinach roughly chopped
  • 2 Garlic cloves roughly chopped
  • 4 ounces dried Sundried Tomatoes
  • 8 ounces Goat Cheese 
  • 2 small Shallots – chopped
  • Salt and pepper to taste

Putting it all together:

  1. Preheat the oven to 350°
  2. In a non reactive bowl cover the Sundried tomatoes with boiling water and set aside for 20 minutes.
  3. In the thickest part of the chicken breast cut a pocket being careful not to cut all the way through.
  4. Mix the remaining ingredients together and stuff into the pocket of each breast.
  5. Lightly sprinkle the outside of the chicken with salt and pepper and put in the oven for 30 minutes or until the internal temperature reaches 165°.

There you have it another “simple but tasty recipe for the grilling season and beyond.”

Until next time……….

                         Bon Appetit

Cheese stuffed cedar planked figs wrapped with Prosciutto

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I thought I would continue the “simple but tasty” apps path with another one I happen to have stolen from Chef Ted Readers dynamite BBQ book and the fact that this one uses a part of the noble pig, in this case Prosciutto, is no mere coincidence. Now to be honest I have never really eaten figs other than in Fig Newton cookies and I have not really seen them outside of an old movie or two where some Bedouin sheikh is lounging on an overstuffed pillow watching some dancing girls and munching on fresh figs but over the past few months I have started to see them being sold in more and more grocery stores and they reminded me of this particular recipe and so I thought I would pass it on to you…… oh and of course this is not the original recipe in Chef Ted’s book since I have tweaked it to my own tastes.


Untreated 12 inch Cedar plank soaked overnight

1/2 cup creme de cassis

1 Tablespoon cracked black peppercorns

12 Medium to large fresh black or green figs, halved lengthwise

3/4 cup Goat cheese

3/4 cup crumbled Blue cheese

Four ounces sun dried tomatoes, chopped

1 green onion finely chopped

1/2 cup baby spinach, chopped

1 teaspoon chopped garlic

1 tablespoon fresh Sage, finally chopped

Salt and freshly ground pepper

12 thin slices Prosciutto

Liquid honey to drizzle (optional)

Putting it all together:

In a small flat shallow dish put the creme de cassis and sprinkle the cracked peppercorns on top

Add the figs, cut side down, and marinade for about an hour

While the figs are marinating soak the sun dried  tomatoes in hot water until they are reconstituted (about 20 minutes)—— there is nothing like biting into a rubbery piece of sun dried tomato…. well maybe there are a few things but that’s for another day.

Pre heat the BBQ to 450 degrees

In a medium bowl mix all the other ingredients, except the Prosciutto and honey.

Take one half of a fig and place a good amount of the cheese mix on it and then top with the other half and wrap in Prosciutto. Secure with a toothpick

Repeat until all the figs are stuffed and wrapped

Place the figs on a cedar plank and place in the BBQ for five to six minutes or until the cheese starts to ooze

Place on a platter and drizzle with honey if using it.

The great thing about this recipe is that the figs can be assembled a day in advance and brought out to come to room temperature for 30 minutes before grilling.

So there you have it another “simple but tasty recipe for the grilling season and beyond”

So until next time…………

                                                         Bon Appetit