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Great Day Kitchen, 7/6/17 - Max's Bistro

Chef McKinzie Klein, from Max’s Bistro & Bar in Fresno, visited the Great Day Kitchen to prepare some delicious food and talk about this year’s Fresno Food Expo.

Chef McKinzie Klein, from Max’s Bistro & Bar in Fresno, visited the Great Day Kitchen to prepare some delicious food and talk about this year’s Fresno Food Expo.

The Fresno Food Expo is 5-8:00 p.m. July 27 at the Fresno Convention & Entertainment Center.

Click here to learn more about the Fresno Food Expo or to get your tickets.

Click here to visit Max's Bistro online.

Grilled Bavette Steak


Ingredients:

  • 2 8-ounce bavette (hanger) steaks
  • 2 cups Brussels sprouts, washed, cut into halves
  • 4 medium sized Yukon gold potatoes, washed
  • 1/2 cup crumbled blue cheese
  • 1/2 cup whole garlic cloves, peeled
  • 1 cup olive oil, plus extra for sauteing
  • 1 1/2 cups red wine
  • 1/4 cup granulated sugar
  • Kosher salt
  • Coarse ground black pepper


Directions:

  • Bring the red wine to a simmer and gradually reduce for about 20 minutes until the wine becomes a syrupy consistency.
  • Set the sauce aside.
  • Place 1 cup olive oil and whole garlic cloves in a small pan. Make sure the garlic cloves are completely submerged in the oil.
  • Bring to a boil, then turn down the heat to a light simmer and cook for about 20 minutes, or until the cloves are tender
  • Remove from the heat and let sit.
  • In boiling water, cook the Brussels sprouts until just soft enough to pierce with a fork.
  • Immediately place the blanched Brussels sprouts into ice water to stop the cooking process, then drain off the water.
  • In boiling water, cook the whole Yukon gold potatoes until just soft enough to pierce with a fork then remove the potatoes from the water and place uncovered in the refrigerator to cool.
  • Once cold, cut the potatoes into quarters.
  • Moderately season the steaks with kosher salt and coarse black pepper, or your favorite steak salt seasoning.
  • Cook the steaks on a hot grill, taking care to evenly rotate, until desired temperature. Use a kitchen probe thermometer to check for doneness. Set the steaks aside.
  • Saute together the Brussels sprouts, potatoes and confit garlic cloves (you may use the cooking oil from the garlic confit which will add extra roasted garlic flavor.)
  • Stir often as you cook, until the potatoes have become golden brown and the Brussels sprouts become crispy on the outside.
  • Season with kosher salt and black pepper.
  • Serve the Brussels sprouts, potatoes and garlic topped with blue cheese crumbles. Slice the steaks, and serve with the red wine reduction drizzled on top.


Agretti Chimichurri & Grilled Steak Canape


Ingredients:

  • 1 8-ounce bavette (hanger) steaks, or another steak i.e. top sirloin, filet mignon, new york strip
  • 1 french baguette
  • 3/4 cup shaved Pecorino Romano cheese
  • 1/2 cup agretti, leaves, no large stems, plus extra leaves for garnish
  • 1 cup curly parsley, leaves, finely chopped, plus extra for the crostini
  • 1 cup cilantro, leaves, finely chopped
  • 3/4 cup chives, finely chopped
  • 3/4 cup shallot, finely diced
  • 1 tablespoon fresh garlic, minced
  • 1 1/2 cup extra virgin olive oil, plus extra for the crostini
  • 1/2 cup red wine vinegar
  • 1/4 cup lemon juice, fresh squeezed
  • 2 1/2 teaspoons granulated sugar
  • 1 1/2 teaspoons kosher salt
  • Jalapeno, Serrano, or other chili pepper, finely diced, can be added if a spicy taste is desired
  • Kosher salt
  • Coarse ground black pepper
  • Edible flowers for garnish, if desired Instructions


Directions:


  • Preheat oven to 375 degrees.
  • Moderately season the steaks with kosher salt and coarse black pepper, or your favorite steak salt seasoning. Cook the steaks on a hot grill, taking care to evenly rotate, until desired temperature.
  • Set the steaks aside to let rest off of the heat.
  • Slice the baguette into 1/2” slices on a slight bias.
  • Lay the slices out on a parchment paper lined baking sheet.
  • Drizzle the baguette slices with extra virgin olive oil, then sprinkle with pecorino Romano cheese and chopped parsley
  • Bake in the oven for about 8 minutes. Check every 3-5 minutes, and rotate the pan in the oven at least once. When the crostini become lightly golden in color, and crisp but still a bit soft in the center, pull from the oven and allow to cool.
  • For the chimichurri, mix together: agretti, parsley, cilantro, chives, shallot, garlic, extra virgin olive oil, red wine vinegar, lemon juice, sugar, salt, and chili pepper (if desired.)
  • Thinly slice the steaks, cutting against the grain of the meat.
  • Place a couple slices of steak on top of each crostini. Top the steak with small spoonfuls of chimichurri.
  • Garnish with a few agretti leaves, and edible flowers.


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