As we move from spring to summer, thoughts turn to outdoor parties and firing up the grill for corn, hot dogs, burgers, and steaks! Ever since Michael Jordan’s Steakhouse Ilani Casino and Resort opened, I’ve been looking for an excuse to go all the way there to Ridgefield, WA (about a 30 min – 1 hour drive from Portland depending on traffic). When they were offering a Michael Jordan’s Steakhouse Cooking Class, I had the rationalization I needed – I could share tips to you for Memorial Day. Specifically, there was an amazing chimichurri recipe which they served and gave me the recipe which I now pass on to you too.
So I and a friend (who had the car) drove up and enjoyed a decadent meal with the high quality meats of MJ Steakhouse. This location in the Ilani serves lunch and dinner daily, as well a brunch only on weekends though really – you’re here for the steaks aren’t you?
Since I was going for a special event, I didn’t order off their menu – but if I did, I would totally start with Garlic Bread with Rogue creamery blue cheese fondue.
After that though, I dedicate the rest of my stomach only to the steak, wine, and mashed potatoes please.
Have you ever wondered what cut of steak you should get? You’ve probably heard of the filet, which is probably the most popular cut, because it is so tender. The filet mignon is an special portion of the tenderloin at the end that is even more tender.
The other popular cut usually is a New York Strip, which has more chew and some marbling which makes it easy-to-cook, easy-to-eat cut unlike the Ribeye which has the richness butteryness similar to a filet but the beefiness of a New York Strip – but because of it has more fat is also harder to grill and needs to be trimmed and cooked properly and may cause flare-ups (tip on controlling flare-ups here from Bon Appetit, as well as more steak tips).
Duo of Grass Fed New York Strip and Filet Mignon at a special dinner – you can see the filet on the left, NY strip on the right. You can also see me trying out their homemade Chimichurri and Steak Sauce as well.
When it comes to your backyard grill then, I would probably recommend a New York Strip as a good compromise in terms of cost and manageable to cook for a party. I also agreed with Chef Cory Hoekstra, executive chef at Michael Jordan’s Steakhouse Ilani, that you can then make some incredible sauces, salads, and sides ahead of time.
- Let your steak meat come to room temperature before cooking to allow for even cooking. That means letting it warm up outside the fridge for probably an hour – you want the inside to be room temp too not just the outside, assuming typical 1 1/2″ thickness
- Let your protein caramelized on the grill, don’t mess with it too much – 1 or 2 turns is the most you need to touch it.
- Always let your protein rest after it has been on the grill for at least 5 minutes minimum (twice as long is better).
- Buy a blow torch at Walmart or Home Depot, they are only about $15 and you can use it for browning foods and adding a nice caramelized top to many a dish – it’s not just for crème brulee. For instance, how about for mac and cheese?
- Go shopping at your local restaurant supply store! It is a great source for pots, pans, knives, squeeze bottles, parchment paper, and more. Serve up your sauces from cool containers with a spoon or squeeze bottles so that everyone can decorate their own plates with sauce by pouring and drizzling as they’d like.
I was disappointed that I was too full from the multi-course dinner of this cooking class to get to dessert – this legendary 23 layer chocolate cake they offer. Don’t make the mistake I made – at least order it and take a bite and then wrap it up and take the rest home lol.
And now here’s the chimichurri recipe!
Michael Jordan’s Steakhouse Ilani – Chimichurri Recipe
Ingredients:
- 6 ounces Flat Leaf Parsley
- 6 ounces Cilantro
- 6 ounces Fresh Oregano
- 1 ounce Crushed Garlic
- 1 Tablespoon Crushed Red Pepper Flakes
- 1 Teaspoon Ground Cumin
- 1 Tablespoon Kosher Salt
- 1 Teaspoon Black Pepper
- 1 ounce Sherry Wine Vinegar
- 1 ounce fresh squeezed Lemon Juice
- 1 cup Extra Virgin Olive Oil
Directions:
- Place all ingredients except for the oil into the blender
- Slowly add the Extra Virgin Olive Oil and puree until incorporated
How do you like your steak cooked – and what sauces or toppings or sides do you like best with steak? My favorite is and will always be the most buttery potatoes please!
Michael Jordan’s Steakhouse at the Ilani Resort Casino – Duo Taster of 45 day dry aged Delmonico and 28 day dry aged New York Strip steaks, Mashed potatoes with bone marrow butter, and in the back additional sauces of Chimichurri, Balsamic ginger jus, and Housemade steak sauce
Disclosure: I attended an event on a media ticket with Michael Jordan Steakhouse Ilani but was otherwise not compensated. As always, I will always provide my honest opinion and assessment of all products and experiences I may be given. The views and opinions expressed in this blog are entirely my own.
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