• Najwa Kronfel

Last Days of Summer Grilling

We don’t eat much meat around here but occasionally we like to enjoy a good grilled cut of meat. New York strip is one of my favorite cuts to grill as it has a nice marbling and, properly cooked, it’s really tender. But the real star in this recipe is the chimichurri sauce. If you are not familiar with chimichurri, it’s an Argentinean sauce (also popular throughout South America) commonly used over grilled meat. It’s very simple to make as it requires ingredients that you probably already have on hand. Everybody has their own version, of course, but the usual suspects are parsley, garlic, olive oil and white vinegar. 

Chimichurri also goes great over grilled chicken and vegetables. I particularly love it with roasted potatoes. To change things a bit, I sometimes like to replace half of the parsley with mint, it is really delicious. 

I also made a salad, yes, with figs. I love the combination between figs, blue cheese and honey. This time, I decided to stuff the figs with blue cheese and bake them for 25 minutes then drizzled them with honey. The greens are lightly dressed with olive oil because when you cut into the figs they release a lot of juice and that makes a beautiful “vinaigrette”.  


Chimichurri Sauce

1 1/2 cup parsley

(or half parsley and half mint)

3 garlic cloves

1/2 cup olive olive

3 tbsp white vinegar

salt and pepper to taste

Combine all the ingredients in a food processor and 

process until smooth. Serve immediately or keep in the 

refrigerator until ready to use just make sure it comes to 

room temperature before serving. 

For the figs

8 figs

2 oz blue cheese, cold


Preheat the oven to 350 F.

Cored the figs just enough to make room for some blue cheese, we don’t

want to get rid of all the seeds. Stuffed them and arrange them on a baking pan.

Roast them for 20 minutes and drizzle them with honey before serving. 

For the salad

Mix greens

Extra virgin olive oil


Blue Cheese

Salt and Pepper

Place the mix greens in a  bowl, drizzle with olive oil and season with salt and 

pepper to taste, toss well. Arrange the salad in plates, top with blue cheese, pistachio and the roasted figs. Serve immediately. 

0 views0 comments

Recent Posts

See All