Almost winner: Argentine Steak with Chimichurri Sauce and Ensalada Rusa

 A major hit at the 2011 South Carolina Campground Cook-off, this recipe from last year's winning team is just too good not to share. Try it on your grill this summer and see if you agree. 

  ARGENTINE STEAK WITH CHIMICHURRI SAUCE AND ENSALADA RUSA – THE HAPPY VAGABONDS

Serves 4

Steaks:

1 TBS cornstarch

2 TBS kosher salt

4 boneless New York strip steaks, 1/1/2 inches thick (about 1 pound each)

Freshly ground black pepper

Oak wood chunks

Mix the cornstarch and salt in a small bowl. Pat steaks dry with a paper towel. Rub the cornstarch/salt mixture on entire surface of steaks. Place the steaks on a wire rack on a baking sheet (that will fit in your cooler). Put steaks in a cold cooler with plenty of ice under baking sheet. Wait at least 30 minutes – until steaks become very firm.

Light enough charcoal to get a good hot fire going over a cooking grate. Add oak wood chunks just before putting steaks on. Season steaks with ground black pepper and add to cooking grate. Cook until steaks just begin to char (2-3 minutes), then flip over. Cook until that side begins to char (2-3 minutes), then flip again. Cook until well charred (2-3 minutes) and flip one more time. Cook until that side is well charred 3-4 minutes and internal temperature measures 120 degrees for medium rare. 

Set steaks aside and cover with aluminum foil for about 10 minutes. Then slice thinly against the grain and serve with sauce.

Chimichurri Sauce:

¼ cup hot water

2 tspns dried oregano

2 tspns kosher salt

6 garlic cloves

2/3 cup loosely packed cilantro leaves

1 ½ cups loosely packed parsley leaves

¼ cup red wine vinegar

1/3 cup extra virgin olive oil

¾ tspn red pepper flakes

Combine the hot water, oregano and salt in a small bowl. Set aside for 5 minutes. Finely mince the garlic, cilantro and parsley. Combine the oregano mixture with the garlic, cilantro, parsley, red wine vinegar and red pepper flakes. Whisk in the olive oil until the mixture is emulsified. Cover with foil or plastic wrap and let stand for at least 1 hour at room temperature before serving.

 Ensalada Rusa:

7 medium potatoes, cooked, cooled, cubed

2 roasted red peppers

1 16-ounce can peas and carrots

2 hard-boiled eggs

1 6-ounce can tuna, drained

4-5 spears asparagus (garnish)

Mayonnaise to taste

1 cup extra virgin olive oil

1 ½ tspn lemon juice

Kosher salt to taste

 

South Carolina Campground Cook-off dessert winner

Organizers of the South Carolina Campground Cook-off know a great meal needs a great finish - dessert. So do the competing teams. We judges weren't about to argue and we all agreed this entry was a winner.  THE winner.

 Saluda Sweeties' Cranberry-Apple Nut Crunch

¼ Cup Grand Marnier orange liqueur

½ cup water

2 cups dried cranberries

½ cup brown sugar

¼ cup (1/2 stick) of butter or margarine

3 cups peeled apples (cut in rings, slices or chopped), divided

3 tablespoons all-purpose flour

½ cup sugar

Soak dried cranberries in ¼ cup Grand Marnier and ½ cup water for at least 15 minutes, drain. Slice butter into pats and drop them around the bottom of a Dutch Oven or 2-quart casserole dish. Sprinkle brown sugar around bottom of dish. Layer about half of the apple slices on the bottom of the pan. Mix sugar and flour and toss with cranberries and remaining apples until they are well coated and spread over top of apple layer.

Topping:

3 packages (1.62 ounces each) instant oatmeal with cinnamon and spice

¾ cup chopped pecans or walnuts

½ cup all-purpose flour

½ cup packed brown sugar

½ cup butter, melted

For topping, combine oatmeal, nuts, flour, sugar and butter in another bowl. Mix well; spoon evenly over fruit mixture. Bake covered at 350 degrees for 50-60 minutes or until fruit is bubbling and tender. Garnish with cranberries. Serve warm with ice cream if desired. 

Options: whole cranberries for garnish, serve with vanilla ice cream. Yield: 8 servings

South Carolina Campground Cook-Off main dish winner

The teams at the annual South Carolina Campground Cook-Off define friendly competition. They want to win and they work to win, often discussing what next year's dish will be before this year's is judged. Yet during that weekend when all are gathered together they share stories, food, beer and equipment. Everything but ingredients.

All of which makes it casual, fun and tense at the same time. Here is the winning recipe from 2011. I'll follow up with second and third, then move on to the Dessert category. All in time for you to incorporate them into your summertime backyard grilling. 

 1st PLACE: Team Johnny's Pride's Turkey Steak with Grilled Vegetable Salad

6 turkey steaks ¾- to 1-inch thick (ask your butcher to cut steaks cross grain from a turkey breast)

Marinade:

1 ½ cups Johnny’s Pride BBQ Sauce

1 16-ounce bottle Italian salad dressing

2 12-ounce cans 7Up soda

Mix all ingredients in a blender and reserve ½ cup for basting. Place the turkey steak in a medium-sized baking dish. Pour the remainder of the marinade over the steaks, cover and refrigerate for 24 hours. Turn the steaks every 8 hours.

Prepare the grill for cooking. Temperature should be medium hot. After desired temperature has been reached, place the steaks on grill. Turn the steaks every 3-5 minutes, basting each time the steaks are turned. Repeat this process until the steaks’ temperature reaches 165 degrees in the center. Finally, baste both sides of the steaks with Johnny’s Pride and wrap until serving.

Vegetables:

6 ears fresh sweet corn left in the husk (Silver Queen preferred)

3 assorted color bell peppers (whole)

2 medium Vidalia onions (not peeled)

2 large tomatoes (not cut or peeled)

1 small bunch cilantro

Soak the corn in cold water until ready for cooking. Cook corn, peppers and onions by direct heat. Cook until the skins on all the vegetables are black. At the end of cooking, remove all vegetables from the heat and place in an extremely large container and cover with Saran Wrap. After 10 minutes, shuck, remove silk and cut the corn off the cob. Place in a large bowl. Scrape the black from the vegetables and remove the seeds. Chop the peppers and the onions to a fine consistency and add to the corn mixture. Stir well and serve. At presentation, place the grilled salad in the middle of the plate. Place a turkey steak atop the salad. Use choice of garnish and drizzle with Johnny’s Pride BBQ Sauce. 

Enjoy!