Yesterday was also the start of the winter season of seniors’ bowling. We had a very good showing of people and it was nice to see so many people coming back this year as well as a couple of new people. I am delighted to report I made a reasonable showing at my bowling scores too. Long may that last. Funny, it suddenly hit me today that the younger of the two owners was a bit like a barman as people seem to tell him their stories. He agreed and said he was party to many confidences. Odd really.
I was also interviewed on the A to Z Blog yesterday and I happened to mention in the comments that I had recently heard that the Macaw was now considered to be extinct in the wild. How very sad considering we are supposed to have wised up these days. There are, of course, many in captivity – in zoos or other places, but none left in the wild. What a tragedy. I am wondering if it is possible to breed them and release them back into the wild. It would take quite a lot of effort but I think it would be well worth it. I am sometimes glad I am well on in years so I don’t have to see too much more of the horrors man is perpetrating on our world. I wouldn’t be surprised to hear that rhinos and elephants were extinct in too many years from now. Once again they exist in captivity but then it wouldn’t surprise me if poachers started hitting the zoos and wildlife parks.
Once upon a time, skirt steak was a very inexpensive cut of beef. Unfortunately it has become very popular so needless to say its cost has risen.
Skirt Steak with Roasted Tomato Chimichurri and PotatoesContributed by Jose Enrique
- Serves 4
- 4 medium tomatoes (1 1/2 pounds), quartered
- 1/2 cup extra-virgin olive oil
- Kosher salt
- 1 cup lightly packed parsley leaves
- 1 1/2 tablespoons unseasoned rice vinegar
- 3/4 teaspoon crushed red pepper
Potatoes and Steak
- 1 pound fingerling potatoes
- Kosher salt
- 2 tablespoons extra-virgin olive oil
- 1 onion, very thinly sliced
- 1 tablespoon unsalted butter
- 1/4 cup finely chopped parsley
- 2 pounds skirt steak, cut into 5-inch-long pieces
- MAKE THE CHIMICHURRI Preheat the oven to 400°. On a large rimmed baking sheet, toss the tomatoes with 1/4 cup of the olive oil and season with salt. Roast for about 20 minutes, until softened and browned in spots; let cool slightly. Transfer the tomatoes to a food processor. Add the parsley, vinegar, crushed pepper and the remaining 1/4 cup of oil. Pulse until almost smooth. Season with salt and transfer to a bowl.
- MAKE THE POTATOES AND STEAK In a saucepan, cover the potatoes with water and bring to a boil. Add a generous pinch of salt and simmer over moderate heat until tender, about 15 minutes. Drain the potatoes and let cool, then halve lengthwise.
- In a large skillet, heat the olive oil until shimmering. Add the onion and cook over moderately high heat, stirring, until just softened, about 3 minutes. Add the potatoes cut side down and cook until browned on the bottom, about 5 minutes. Flip the potatoes and onion and cook, stirring, until well browned, about 4 minutes. Stir in the butter and parsley and season with salt. Transfer to a platter and keep warm.
- Light a grill or preheat a grill pan. Season the steaks with salt and black pepper. Grill over high heat, turning once, until medium-rare, about 7 minutes total. Transfer to a carving board and let rest for 10 minutes. Thinly slice the steak across the grain and transfer to the platter with the potatoes. Serve with the tomato chimichurri.
Have a great day