Recipe from The Galley
By Paul Rogalski (Canada C3 chef, Leg 7)
Preparation time: 4hrs
- 2 bunches Parsley Leaves
- 1 cup Arctic Sorrel Leaves
- 4 green onions (chopped or sliced)
- ½ cup capers (drained)
- 1 Garlic Clove
- ½ cup red wine vinegar
- 1 tbsp chili flakes
- ¾ cup canola oil
- ½ tsp Kosher salt
Combine all ingredients in a blender and pulse until smooth. Salt to taste. Use immediately or refrigerate for up to 1 week.
- 4 to 6 (1 x 10oz steak per person) Beef Ribeye or New York Steaks
- ½ cup Olive Oil
- 1 (minced) Garlic Clove
- 1 sprig (coarsely chopped) fresh rosemary
- Salt to taste
- Black Pepper to taste
Combine all ingredients with exception of the steaks in a large Ziploc bag or in a large casserole dish. Add the steaks if using a Ziploc bag, roll steaks around in oil, remove as much air as possible and seal. If using a casserole dish, roll the steak in the oil to cover evenly. Refrigerate for a minimum of 3 hrs or overnight.
Remove steaks from the refrigerator and marinade for approximately one hour and allow to warm up to room temperature. Season both sides of each steak with salt and pepper and grill over high heat to desired doneness turning often. Remove from heat and let stand for five minutes to rest. Serve while warm either whole or carved with the chimichurri.
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