1PD: This Peach Chimichurri, from Chef Jonathan Rivera at the Four Seasons, is One Perfect Dish
We have a lot of peaches at Hatch HQ. And steak. Really good peaches and really good steak. But how to combine the two into a George Castanza dish of bliss?
Jonathan Rivera, the chef at the Cafe at the Green at the Four Seasons Resort, figured it out. He thinks like us: He turned to the grill. Then he gave us the recipe.
Make his peach chimichurri salsa. Spoon it over a couple of deeply seared prime steaks. Pair it with a bottle of something light and red, maybe a bottle of Tavel rose, the summery wine of southern France, or perhaps something from Portugal’s Dao region. I’m betting this will be your new summer go-to sauce.
We’ve clucked about Jonathan before. The guy can flat-out cook. To make Jonathan’s peach chimichurri, a mashup of a traditional parsley-garlic-vinegar sauce and grilled peaches, finely chop a whole small bunch of parsley, mince or chop five whole garlic cloves, half of a red onion and dice three Roma tomatoes. Next, grill then rough chop two ripe Texas peaches. Then combine all those ingredients with three tablespoons of red wine vinegar, six tablespoons of olive oil, a pinch of chili pepper flakes, a tablespoon of chopped fresh thyme and oregano. Add a pinch of kosher salt and freshly cracked black pepper. Toss it all together then allow it to sit quietly for at least two hours. That’s when all those flavors will mind-meld.
Grill a couple of steaks or sear them in a smoking hot cast iron skillet. (At the Cafe on the Green, Jonathan uses Akaushi beef from HeartBrand.) Anoint the beef with some of that holy peach chimichurri, maybe some green leafy things for show. Then pour a glass of wine and let the summer sunset slip by.