A Tribute to My Fair Lady: Skirt Steak with Chimichurri Sauce


Last week was my daughter’s 10th birthday, and she decided to have a My Fair Lady party. The movie is over three hours, so we committed to skip the boring songs and focus on the classics: “Wouldn’t it Be Loverly;” “Just You Wait Henry Higgins;” “The Rain In Spain,” and “I Could Have Danced All Night,” to name our favorites. But what to serve ten 10-year-olds for dinner?  The movie has absolutely no food in it—except for chocolate. Even when she’s at the embassy ball, you barely see an appetizer. I asked several chefs, including the head chef at Chez Panisse (we happened to go there for my birthday!), what to serve. No inspiration.

So I went with the theme—serve something with humble beginnings and simple preparation but that turns out looking pretty darn sophisticated.  After all, isn’t that what Eliza is all about?  I first ate chimichurri sauce when I studied in Argentina. Recipes vary but they generally include cilantro, parsley, vinegar, garlic, shallots, oil, salt and some form of chili. Some include fresh mint or oregano. I added savory and a little meyer lemon zest in mine. Puree the ingredients in a food processor. Pan seer (or grill) a skirt steak and serve with the sauce. Even 10-year-olds liked it!

 

– C.