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Part2) Aaron cooks a recipe for marinated flank steak and grill veggies for tortilla wraps.
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So what we’re going to do now is kind of finish off the recipe with a little bit of—this is a really fresh sauce. It’s something that’s kind of prepared right before you serve. So everything we’ve done to this is we’ve grilled up some fresh vegetables with a little bit of roasted—we got some peppers. A little bit of yellow peppers, orange peppers, red peppers and a little bit of 0:20. And I get a little bit of heat under here. I put a little bit of about a quarter cup of olive oil and some chocolate garlic. You don’t have to be shy with the garlic. The reason for this is that a lot of people are worried about getting that stink obviously, that raw garlic kind of smell. I like to put it on a really low heat to start with the oil itself. What that’s going to do is just let it kind of slowly, almost like steeping the garlic in the oil until it gets to a point where it’s kind of toasted. I guess you would call that nice light brown color. You don’t want to burn your garlic. That’s going to make things unpleasantly bitter.
So what I’m going to do is, right when it comes to a little bit of bubbling, we’re going to throw in the tomatoes. Fresh herbs, that’s where the chimichurri idea is going to come in. It’s going to be, it’s just loaded with fresh herbs, a little basil, fresh parsley and fresh chopped thyme which is going to go in with the tomatoes themselves because it’s a little bit more of a woody herb. It can take the cooking at the beginning. The rest of the herbs, the parsley and—they actually got a little bit of mint in there as well. And the basil, you want to throw this in the last minute. Just a rough chop on them, that way you get that big bright flavor out of there. Throw them in there. Let’s keep them in that high heat. We’re still going to use a little of this here because that’s got some of the earthy flavors we’re talking about, especially a nice beer. We would steam this all and thyme just went in there. And we’re just going to let that come down a little bit, kind of bubble away. Simple enough, take a fork. Once they’ve rendered down a little bit, we’ll just squish those cherry tomatoes down. Add a little bit of pepper and a little bit of salt. I’m just going to throw that in the pot.
Now, you can put this in a blender if you want and kind of emulsify it. I’m not a big fan of that myself. I really like to keep it chunky and kind of rustic looking. So, we got the juice of about a half a lemon that I’m going to use for a little bit of the acid. I’ve zested it. There is no point of wasting the zest and leaving it because that’s got tons of flavor. So we really roughly just going to squeeze in about half a lemon here. Red wine vinegar and then we’re going to throw in our fresh herbs, dump it all in there and really—it’s really good. Nice fresh sauce. Now depending on how much of the grilled vegetables you’ve done, you can kind of regulate it. I’m just going to dump it right on there because I think we’ve got enough. And whatever extra there is, it will just stay on the bottom. So, I’m going to throw that right on there. The heat from that is just going to warm those veggies back up, which again, I was using some riddicue, just cut it in half with little olive oil and grill it face down. Some peppers, a little bit of red onion and that is bright and colorful. That’s going to go right enough to heat this. Just put a little bit of this grilled vegetable next that we made here. Beautiful colors.
Again, cut this across the grain. Very distinctive lines. The grains, you can see them. You can actually pull them a little bit apart here. Now, this one is definitely a lot more rare than this ones so this is—that’s good though. It will give kind of some choice for people. So we got a nice little pile of meat there. And in the oven, of course you can’t do the tahitos. We got some good corn tortillos. If you can, you can use regular tahito wraps that you buy. But if you can get your hands on some good corn tortillos and they smell like nice roasted out of the cob. Right, throw that right in the middle there. And that’s it. We’re ready to go. You know, a little bit of meat and a little bit of lettuce, some of that. I don’t know what else to say about that. This is just really falling apart. And I think it’s time to eat.