Pub Steak Recipe
Marinated and Grilled Pub Steak, Chimichurri, Soy Macha Salsa, Green Chile Rice, Calabacitas
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Ingredients
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Steak & Marinade
Chimichurri
Soy Macha Salsa
Green Chile Rice
Calabacitas (Zucchini & Corn)
Finishing & Garnish
Method
Steak & Marinade
- 1
Make the marinade
In a medium bowl whisk together olive oil, soy sauce, Worcestershire, lime juice, brown sugar, minced garlic, smoked paprika, ground cumin, kosher salt, black pepper and red pepper flakes until sugar dissolves and mixture is homogenous.
- 2
Marinate the steak
Place steaks in a shallow dish or zip-top bag and pour marinade over them, turning to coat. Seal and refrigerate for at least 2 hours and up to overnight. If short on time, 30–60 minutes will impart flavor but longer is better.
- 3
Bring to room temperature
Remove steaks from fridge 30–45 minutes before grilling to come to room temperature. Reserve and discard used marinade.
- 4
Grill or sear
Preheat grill to high (or a cast-iron skillet over high heat). Pat steaks dry with paper towels and brush lightly with oil. Grill steaks 3–6 minutes per side depending on thickness and desired doneness (3–4 min per side for medium-rare on 3/4-inch steaks). Use an instant-read thermometer: 125–130°F for medium-rare, 135°F for medium. Avoid flipping more than once for best char.
- 5
Rest and slice
Transfer steaks to a cutting board and rest 8–10 minutes to let juices redistribute. Slice thinly across the grain into 1/4-inch slices just before plating.
Chimichurri
- 6
Prepare herbs and aromatics
Finely chop parsley, cilantro and garlic (or pulse briefly in a food processor to a coarse chop). Combine in a bowl with red wine vinegar, dried oregano, red pepper flakes, lemon zest, kosher salt and black pepper.
- 7
Emulsify and rest
Slowly whisk in olive oil until combined (or pulse while streaming oil into food processor for an emulsified chimichurri). Taste and adjust salt, vinegar or red pepper. Let sit at least 15–30 minutes at room temperature for flavors to meld before serving.
Soy Macha Salsa
- 8
Toast and rehydrate chiles
Toast dried chiles in a dry skillet over medium heat for 20–30 seconds per side until fragrant (don’t burn). Remove, then place chiles in hot water and let rehydrate 10 minutes. Drain and roughly chop, reserving some soaking liquid if needed.
- 9
Blend the salsa
In a small food processor or blender, combine toasted sesame seeds, roasted peanuts, rehydrated chiles, garlic, soy sauce, rice vinegar, olive oil, brown sugar and lime juice. Pulse to a coarse, slightly chunky paste (you want some texture). Add warm water 1–2 tbsp at a time (up to 60 ml) to loosen to a saucy but not watery consistency. Taste and season with salt as needed.
- 10
Finish
Transfer to a bowl. The salsa can be made ahead and kept refrigerated for up to 3 days; bring to room temperature before serving.
Green Chile Rice
- 11
Rinse rice
Rinse rice under cold water until the water runs mostly clear to remove excess starch. Drain well.
- 12
Sauté aromatics
In a medium saucepan heat olive oil over medium heat. Add diced onion and sauté until translucent, about 3–4 minutes. Add minced garlic and ground cumin and cook 30 seconds until fragrant.
- 13
Toast rice and simmer
Add the rinsed rice to the pan and stir to coat in oil and aromatics, toasting 1–2 minutes. Add broth, chopped roasted green chiles and salt. Bring to a simmer, then reduce heat to low, cover, and cook undisturbed for 15–18 minutes until liquid is absorbed and rice is tender.
- 14
Calabacitas (Zucchini & Corn)
- 15
Sauté aromatics
Heat olive oil in a large skillet over medium-high heat. Add diced onion and cook until soft, 3–4 minutes. Add minced garlic and cook 30 seconds.
- 16
Cook vegetables
Add diced zucchini and corn kernels to the pan. Sauté, stirring occasionally, until zucchini is tender but still has a little bite, about 5–7 minutes. Add minced roasted green chiles (if using) and diced tomato, and cook 2 more minutes just to warm through.
- 17
Season and finish
Season with ground cumin and salt. Remove from heat and fold in crumbled queso fresco and chopped cilantro. Taste and adjust seasoning.
Finishing & Plating
- 18
- 19
Garnish
Dot the rice with the finishing butter so it melts in, garnish with microgreens or chopped parsley, and serve with lime wedges. Serve immediately.
