Steak Night

PRE-CLASS MISE EN PLACE AND NOTES

STEAK NIGHT


Roasted Steak with Chimichurri Sauce

1. 30 minutes prior to class preheat oven to 400°. Set steaks on a plate and set on counter.
2. Wash and dry all produce.

Sautéed Corn with Smoky Lime Butter

1. Wash and dry all produce
2. Thaw and drain frozen corn.

Berry Crisps

1. 30 minutes prior to class, set butter out to bring to room temperature

Ingredient Shopping List

Below is a list of ingredients you’ll need to make the recipes in this packet. Please reach out for substitution suggestions.

Proteins

☐ 2 12-ounce sirloin steaks or NY strips


Produce

☐ 1 bunch flat-leaf parsley leaves
☐ 1 bunch cilantro leaves
☐ 2 shallots
☐ 3 garlic cloves
☐ 2 sprigs fresh oregano leaves
☐ 1 lime
☐ 1 lemon or orange
☐ 2 poblano peppers
☐ 5 cups mixed berries


Dairy

☐ 2 sticks unsalted butter


Frozen

☐ 1 pound frozen corn kernels


Pantry Items

☐ Kosher or sea salt
☐ Black pepper in a grinder
☐ Extra-virgin olive oil
☐ Vegetable oil
☐ Red pepper flakes
☐ Red wine vinegar
☐ Ground cumin
☐ Smoked paprika
☐ Ground cinnamon
☐ 1/2 cup granulated sugar
☐ 1/2 cup light brown sugar
☐ 2 tablespoons cornstarch
☐ Vanilla bean paste or vanilla extract
☐ 4 tablespoons all-purpose flour


Dry/Canned Goods

☐ 1 cup rolled oats

Equipment Needed

Below is a list of tools you’ll need to make the recipes in this packet.

Cutlery

☐ Chef’s knife
☐ Paring knife
☐ 2 cutting boards


Hand Tools/Gadgets

☐ Prep bowls
☐ 2 medium-sized mixing bowls
☐ Measuring spoons
☐ Liquid and dry measuring cups
☐ 2 pairs of tongs
☐ Oven mitts
☐ 2 wooden spoons
☐ Bench scraper
☐ Colander or fine mesh strainer
☐ Heat-safe spatula
☐ Meat thermometer
☐ Whisk
☐ Garlic rocker (optional)
☐ Microplane or zester (optional)
☐ Citrus press or reamer (optional)
☐ Bench scraper (optional)


Cookware

☐ 10 to 12-inch oven-safe skillet (steak)
☐ 10 to 12-inch skillet (vegetables)


Appliances

☐ Blender or food processor


Bakeware

☐ Wire rack (if making more than 1 recipe of steak)
☐ Rimmed baking sheet (if making more than 1 recipe of steak)
☐ 4 6-ounce ramekins or oven-safe baking dishes


Tabletop

☐ 1 plate for seasoning chicken
☐ 4 dinner plates and flatware
☐ Serving platters, optional


Other

☐ Aluminum foil


ROASTED STEAK WITH CHIMICHURRI SAUCE

Yield: 4 servings


Steak:
2, 12 ounce sirloin steaks or NY strip steak
Sea salt and freshly ground black pepper
Vegetable oil

Chimichurri sauce:
1 cup packed fresh flat-leaf parsley leaves
1/2 cup packed fresh cilantro leaves
1/2 cup extra-virgin olive oil
1 tablespoon coarsely chopped shallot
2 garlic cloves, chopped
1/2 teaspoon ground cumin
1 tablespoon fresh oregano leaves
1/2 teaspoon red pepper flakes
2 tablespoons red wine vinegar
Sea salt and freshly ground black pepper


  1. Preheat oven to 400˚F.
  2. Remove the steaks from the refrigerator and pat dry with paper towels. Rub both sides of the steak with oil, season with salt and pepper. Let the steak stand at room temperature for 30 minutes.
  3. To cook the steak: Preheat a large heavy bottom skillet set over medium-high. When the pan is hot, carefully add the steaks and sear, about 2 minutes per side. Transfer the pan to the oven and cook to desired doneness, 6 to 8 minutes for medium rare (or 125˚F on an instant-read thermometer when inserted into the thickest part of the steak). Transfer steaks to a cutting board and tent loosely with foil.
  4. To prepare the chimichurri sauce: In the bowl of a food processor, combine all ingredients. Pulse until herbs are finely chopped, stopping to scrape down the sides of the bowl as needed. Transfer chimichurri to a medium bowl. Taste and adjust seasoning with salt and pepper.
  5. To serve: Slice steaks crosswise into 1/2-inch slices; serve with chimichurri sauce.

Recipe Variations: Most cuts of steak will work well for this recipe. The cooking technique will be the same, the suggested cook times might vary based on the thickness of steak.




SAUTÉED CORN WITH SMOKY LIME BUTTER

Yield: 4 servings


1 tablespoon vegetable oil
1 pound frozen corn, thawed
1-2 poblano peppers, diced
1 shallot, diced
1 garlic clove, chopped
2 tablespoons cilantro, chopped
1 lime, zested and cut in half
½ teaspoon smoked paprika
3 tablespoons unsalted butter, cut into pats
Freshly ground black pepper
Sea salt


  1. Place a large sauté pan set over medium heat, add vegetable oil, and swirl the pan to coat the bottom. Add peppers, shallot, and garlic, sauté until tender, stirring often.
  2. Increase heat to high and add corn. Cook the mixture, tossing every 30 seconds until the corn begins to brown.
  3. Lower heat to medium-high. Add zest, smoked paprika and butter, stir to combine. Cook, stirring often until butter melts. Squeeze in juice from half of the lime. Add cilantro, season with salt and pepper, and serve.


Recipe Variations:

Substitutions for poblano peppers: Anaheim, or a mix one bell pepper and one jalapeno pepper.

Substitutions for shallot: Red, white, sweet, or yellow pepper, as well as the white and light green portions of a green onion.




INDIVIDUAL BERRY CRISPS

Yield: 4, 6 ounce ramekins

Easy to make, this classic berry crisp can be made with most fruits. In the summer, berries, plums, cherries, peaches and nectarines are divine. In the fall and winter, try apples or pears studded with cranberries. We are making these in individual ramekins. If doubling or tripling recipe, use a 9x9 or 9x13 baking dish.


Berry Filling
1/2 cup granulated sugar
1/4 teaspoon kosher salt
2 tablespoon cornstarch
1 teaspoon orange or lemon zest
5 cups berries such as blueberries, blackberries, strawberries or raspberries
1 teaspoon vanilla bean paste or extract
1/2 teaspoon freshly squeezed orange or lemon juice

Crisp Topping
1 cup rolled oats
4 tablespoons all-purpse flour
1/2 cup light brown sugar, packed
1/4 teaspoon kosher salt
1/4 teaspoon cinnamon
1/2 cup unsalted butter, room temperature


Preheat oven to 400°F and position rack into middle of oven.

  1. To make filling: To a medium bowl add sugar, salt, cornstarch and zest, whisk to combine. Add berries, and gently toss to coat. Stir in vanilla and juice, stir to coat.
  2. Divide fruit between ramekins.
  3. To make crisp topping: To a small bowl add oats, flour, sugar, salt and cinnamon; stir to combine. Add butter, using your clean hands work the butter into the dry ingredients until the mixture resembles coarse crumbs.
  4. Divide crisp topping over fruit. Transfer ramekins to preheated oven. Bake until crisp topping is golden brown and fruit is bubbling, about 30 minutes.
  5. To serve: Allow crisps to cool for about 10 minutes before serving.




Recipe Variations:

Substitute gluten-free flour, or almond meal for the all-purpose flour in the crisp topping. Chopped, toasted nuts are also delicious to add to the crisp.

Filling variations:

Diced, mixed apples or pears Pear and cranberry Peaches, nectarines, plums, and cherries

WHAT TO EXPECT
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A LITTLE HOMEWORK

Prior to your class, download the prep packet for a shopping list and quickstart instructions so you’re ready to jump right in.