Figured I’d post while corn had its final days of the season. Think I like the Brazilian cousin to the rolls better than the Argentinian ones, but both are great gluten free sides. All are found on one world whisk, and initiative I started to get kids to try new foods!
***Grilled Steak and Corn with Chimichurri Sauce***
1/2-1 red Fresno chile or 1 teaspoon red pepper flakes, to taste
1 tablespoon drained capers
1/4 cup red wine or sherry vinegar
1/2 cup extra virgin olive oil
salt and pepper, to taste
1. To make chimichurri sauce, place all ingredients except oil and capers in a food processor. Blend until herbs are finely chopped. Add oil and capers and pulse 2-3 times, until just mixed. Place in an airtight container in the refrigerator for up to 3 days.
2. Take steak out of fridge for 30 minutes before cooking.
3. Melt butter and brush corn with it.
4. Turn gas grill to hottest setting, or arrange BBQ coals for high heat. Salt and pepper both sides of steak, place on grill, and close cover. Grill steak for 2 min on each side for medium rare or 2 1/2 min each side for medium. For crisscross marks, place at 45° angle, then rotate to opposite 45° angle halfway through cooking time on each side.
5. Remove steak and cover to rest, 10-15 minutes. Keep grill on hottest temperature. Place corn on grill, turning every few minutes, until cooked through, around 10 minutes total.
6. Cut steak against the grain and spoon sauce down the middle. Serve steak and corn with extra sauce on the side.
***Chipa Cheese Rolls***
Makes 12-14 rolls. These rolls are naturally gluten free. They are a denser version of their Brazilian cousin, pão de queijo.
3/4 cups cassava flour*
1/2 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons melted butter
3/4 cups grated Parmesan cheese
1 eggs
1/3-1/2 cup milk
*You may substitute tapioca flour, which also comes from the cassava plant. However, cassava flour is denser and nuttier, creating a more stable roll.
1. Preheat oven to 350°. Put a sheet of parchment paper on a baking sheet.
2. Stir together egg, 1/3 cup of milk, and butter in a large bowl. Combine the cassava flour, baking powder, salt, and cheese, mixing well. Make a well in the middle and stir in the wet ingredients. Dough should come together and be dense, yet moist. Add more milk, 1 tablespoon at a time if it is not moist enough.
3. Knead on a clean surface for 2-3 minutes.
4. Roll into golf-size balls and place on baking sheet. Bake 15-17 minutes, or until starting to brown. For faster cooking, flatten a bit before baking.
5. Serve hot or warm.
4 Comments
Figured I’d post while corn had its final days of the season. Think I like the Brazilian cousin to the rolls better than the Argentinian ones, but both are great gluten free sides. All are found on one world whisk, and initiative I started to get kids to try new foods!
***Grilled Steak and Corn with Chimichurri Sauce***
1.5 lbs flat iron, flank, or skirt steak
4 cobs fresh corn, husked
2 tablespoons butter
**Sauce**
1 cup parsley leaves
1 tablespoon fresh oregano leaves and/or 1/4 cup fresh cilantro leaves
1 garlic cloves, minced
1/2-1 red Fresno chile or 1 teaspoon red pepper flakes, to taste
1 tablespoon drained capers
1/4 cup red wine or sherry vinegar
1/2 cup extra virgin olive oil
salt and pepper, to taste
1. To make chimichurri sauce, place all ingredients except oil and capers in a food processor. Blend until herbs are finely chopped. Add oil and capers and pulse 2-3 times, until just mixed. Place in an airtight container in the refrigerator for up to 3 days.
2. Take steak out of fridge for 30 minutes before cooking.
3. Melt butter and brush corn with it.
4. Turn gas grill to hottest setting, or arrange BBQ coals for high heat. Salt and pepper both sides of steak, place on grill, and close cover. Grill steak for 2 min on each side for medium rare or 2 1/2 min each side for medium. For crisscross marks, place at 45° angle, then rotate to opposite 45° angle halfway through cooking time on each side.
5. Remove steak and cover to rest, 10-15 minutes. Keep grill on hottest temperature. Place corn on grill, turning every few minutes, until cooked through, around 10 minutes total.
6. Cut steak against the grain and spoon sauce down the middle. Serve steak and corn with extra sauce on the side.
***Chipa Cheese Rolls***
Makes 12-14 rolls. These rolls are naturally gluten free. They are a denser version of their Brazilian cousin, pão de queijo.
3/4 cups cassava flour*
1/2 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons melted butter
3/4 cups grated Parmesan cheese
1 eggs
1/3-1/2 cup milk
*You may substitute tapioca flour, which also comes from the cassava plant. However, cassava flour is denser and nuttier, creating a more stable roll.
1. Preheat oven to 350°. Put a sheet of parchment paper on a baking sheet.
2. Stir together egg, 1/3 cup of milk, and butter in a large bowl. Combine the cassava flour, baking powder, salt, and cheese, mixing well. Make a well in the middle and stir in the wet ingredients. Dough should come together and be dense, yet moist. Add more milk, 1 tablespoon at a time if it is not moist enough.
3. Knead on a clean surface for 2-3 minutes.
4. Roll into golf-size balls and place on baking sheet. Bake 15-17 minutes, or until starting to brown. For faster cooking, flatten a bit before baking.
5. Serve hot or warm.
I too love 4 whole cobs of corn with my steak
Yummyyyy
Yum. Corm