An enviable quality of any chef is the ease with which they’re able to whip up a meal, and Tobias Grignon of Vancouver resto Mamie Taylor’s is no exception.
Try your hand at his easy recipe for grilled striploin with chimichurri and charred corn and quinoa salad.
Ingredients:
- 4 x 8-10oz striploin steaks
- Salt and pepper
Chimichurri:
- ½ bunch cilantro
- ½ bunch parsley
- 8 sprigs fresh oregano
- 2 cloves garlic
- 1 tsp Dijon mustard
- ½ tsp whole toasted cumin seeds
- ½ cup olive oil
- 2 tbsp finely chopped red onion
- Juice of 1 lemon
- 3 tbsp red wine vinegar
- 1 tbsp salt
- 1 pinch of fresh cracked pepper
Directions:
Coarsely chop the herbs. Place the garlic, olive oil, and cumin seeds in a blender and blend until smooth, adding the herbs a little bit at a time. Add all the remaining ingredients and blend another 30 seconds.
Grill steaks to desired doneness and let them rest for at least 3 minutes. Smother the steaks with chimichurri or serve it on the side.
*Pairs well with grilled vegetables, especially grilled tomatoes and asparagus.
Side Dish | Charred Corn and Quinoa Salad
Ingredients:
- 2 cups cooked quinoa
- 3 cobs of corn (cooked)
- 1 lb of broccoli
- 1 red pepper
- ½ red onion, minced fine
- 1 clove garlic, minced fine
- 4 tbsp olive oil
- 3 tbsp red wine vinegar
- 1 tbsp lemon juice
- ¼ cup chopped parsley
- Salt and pepper
- ½ cup crumbled feta cheese (optional)
Directions:
Cut the red pepper into four, and dress with olive oil, salt and pepper. Grill the red pepper and corn on high heat for 7-8 minutes. When nicely charred, remove and let cool.
Cut the broccoli up into very small florets, dice the grilled red pepper and cut the corn off the cobb. Toss all the chopped vegetables with the quinoa, and the remaining ingredients.
Adjust seasoning with salt and pepper.
Chef Tobias Grignon
Mamie Taylor’s
251 E. Georgia Street
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