Chicken In a Pot with Lemon and Orzo

We made Chicken In a Pot with Lemon and Orzo. We did not use a whole Chicken but substituted Chicken Thighs. I think the recipe lost something by not having all of the juices of the whole Chicken marinate the Orzo. 

We had recently made a similar recipe One-Pot Whole Roasted Chicken and Rice. We really enjoyed it, the Fat and seasoning from the Chicken drips into the Rice making the Rice exceptionally tasty. You can get the recipe for the Chicken and Rice on our blog of October 15, 2025. Click the date to get the recipe. 

The next time we made Chicken with Rice we should remember to combine these two recipes.

Chicken In a Pot with Lemon and Orzo
Cook Eat Repeat

INTRODUCTION

This is a dish, a family favourite, that I cooked moreorless straight after I’d got off the plane after two months on the road, to signal and celebrate that I was truly home. It’s a simple one pot dish that brings comfort and joy, and it is my pleasure to share that with you.

It’s so hard to be utterly precise and specific with this kind of cooking: if you’re feeding small children, for example, you may not want to add the chilli flakes. Similarly, you may want to use just one lemon, rather than the two I like. Your chicken may weigh more or less: the ones I get tend to vary between 1.5kg and 1.7kg / 3½lb and 3¾lbs. And although I have specified the casserole I have used, and always use, you obviously will use the one you have, which will make a difference to how quickly everything cooks, how much evaporation there will be, and so on.

Don’t let these things trouble you unduly: this is a simple recipe that brings profound pleasure.

INGREDIENTS

1 tablespoon olive oil
1 (approx. 3½lb or bigger) chicken (preferably free-range and organic)
zest and juice of 2 unwaxed lemons
3 fat cloves of garlic (peeled and minced)
2 medium to large carrots (approx. 350-400g / 12-14oz total weight)
2 medium to large leeks (approx. 400g / 14oz total trimmed weight)
2 teaspoons kosher salt or 1 teaspoon fine flowing salt
½ teaspoon chile flakes
2 teaspoons dried tarragon
1¾ cups orzo pasta
1 bunch Italian parsley to give 6 tablespoons finely chopped leaves, plus more to serve

METHOD

1. Preheat the oven to 180°C/160°C Fan/350°F. Untruss the chicken, if it comes trussed, and remove all the string. Prepare the vegetables: peel and cut the carrots into batons; cut the trimmed leeks into smallish rounds, approx. 1.5-2.5cm / ¾-1 inch.

2. Heat the oil in a large heavy-based casserole/ Dutch oven with a tightly fitting lid. I use an enamelled cast iron oval casserole 29cm long, in which the chicken fits neatly, leaving just a small space all around it to fit the vegetables later. Place the chicken in the hot oil breast side down to colour the skin; I do this over high heat for about 3 minutes, until the skin is richly golden. (If you’re not using a heavy based casserole, you will need the heat lower.) Then turn the chicken the right way up.

3. Turn down the heat, or take the pan off the heat completely, and aiming for the space around the chicken, add the lemon zest and minced garlic (obviously some can end up on the chicken itself) and give it a quick stir into the oil as best you can.

4. Scatter in the prepared vegetables around the chicken, followed by the salt, chile flakes (if using) and dried tarragon.

5. Measure 1.5 litres/6¼ cups of cold water into a measuring jug. Pour 1.25 litres / 5 cups of cold water into the chicken pot at first, and then, gradually, pour in the remaining water until the liquid comes up about two thirds of the leg of the chicken, leaving the golden breast clearly untouched by a small margin. Now add the lemon juice.

6. Turn up the heat and bring the pot to a boil, leaving it uncovered. Poke the vegetables down with a fork if they bob up too much.

7. Once boiling clamp on the lid and put into the preheated oven for 1 hour 15 minutes.

8. Take the pot out of the oven and stir in the orzo, around the edges of the chicken, and then put the lid on again, and put the casserole back in the oven for another 15 minutes, by which time the orzo should be soft and swollen.

9. Take out of the oven and remove the lid, then let it stand for 15 minutes, giving the orzo a bit of a stir to loosen any that has stuck to the bottom of the pan. The orzo will continue to soak up some of the broth as it stands.

10. Stir in 4 tablespoons of the freshly chopped parsley, and then sprinkle over the remaining 2 tablespoons, and put more on the table to serve alongside. You could add the parsley once you’ve shredded the chicken, but it looks so wonderful in its pot, I love to bring to the table whole.

11. To serve, put a small dish by the casserole, then strip off the meat from the chicken, removing the skin and bones to the dish. (For me, these bits are a particular treat: I live for the cartilage!) I find it easiest to do this while the chicken’s still in the pot, but it you prefer you can try and remove it to a carving board; go carefully as it’s likely to fall to pieces a bit as you do so. Stir the meat and orzo again before serving, adding more parsley as you do so, or let grateful eaters add their own as they wish. You may also want to offer parmesan to grate over: I prefer it without it, but there is a strong pro-parmesan contingent in my house.

Skillet Pork Chops and Apples With Miso Caramel

Skillet Pork Chops and Apples With Miso Caramel is delicious. I like Pork in most preparations. This one was very good. I like the Japanese twist with the Miso. I love one Pan dishes (since I am the chief washer in the house). This is a very good recipe. You can find it on our blog of November 4, 2022. Click the date to get the recipe.

Jalapeño-Orange Pork Tenderloin with Snap Peas

We made Jalapeño–Orange Pork Tenderloin with Snap Peas, and it turned out beautifully. Pork Tenderloin can be mild on its own, so a strong marinade really makes a difference. This one—Citrus, Chili heat, and a little sweetness—kicked the flavor up several notches. It also slices so easily, which makes serving simple and the leftovers ideal for sandwiches. Highly recommended.

Jalapeño-Orange Pork Tenderloin with Snap Peas
New York Times

This lively sheet-pan dinner is inspired by the punchy and bright flavors of mojo and ceviche. First, pork tenderloin is coated in a combination of brown sugar, garlic, jalapeños and orange zest before it’s baked. (To save time, use a mini food processor to chop, and marinate the pork, covered and refrigerated, for up to 1 day.) While the pork’s resting, snap peas cook on the sheet pan until crisp-tender. To finish, top the surprisingly juicy pork and snap peas with orange segments that have been dressed in more of the jalapeño-garlic mixture, then serve with roasted potatoes or rice to soak up all of the citrusy sauce. (Jalapeños lose a lot of their kick when cooked, but if you have especially spicy peppers or are sensitive to heat, remove the seeds before chopping.)

INGREDIENTS
Yield:4 to 6 servings

3 tablespoons brown sugar
5 garlic cloves, finely chopped
3 jalapeños, finely chopped (seeds removed, if desired)
1 large orange
Kosher salt (such as Diamond Crystal) and black pepper
2 pork tenderloins (2 to 2½ pounds total), silver skin removed (see Tip), patted dry
1 lime
2 tablespoons extra-virgin olive oil
½ cup chopped cilantro leaves and stems
1 pound snap peas

PREPARATION

1. Arrange a rack in the bottom third of the oven and heat to 400 degrees. In a medium bowl, stir together the sugar, garlic, jalapeño and the zest of the orange. Season with salt and pepper.

2. Place the pork tenderloins on a parchment-lined sheet pan and season generously with salt (about 2 ½ teaspoons) and pepper. Rub the pork all over with about three-quarters of the jalapeño mixture; reserve the rest. Roast until a thermometer inserted into the thickest part of the pork registers 140 degrees, 20 to 25 minutes. (The pork will continue to cook as it rests.)

3. Meanwhile, cut off the top and bottom of the orange and set down on one of the cut sides. Follow the curve of the fruit to cut away the peel and pith. Squeeze the peels into the remaining jalapeño mixture to get out any juice. Thinly slice the orange into bite-size pieces. Transfer the fruit and any juice on the cutting board to the bowl. Zest and juice the lime into the jalapeño-orange mixture, stir in the cilantro leaves and stems and 1 tablespoon olive oil, and season to taste with salt and pepper.

4. Transfer the pork to a cutting board to rest for at least 5 minutes. Add the snap peas and remaining 1 tablespoon oil to the sheet pan, season with salt and toss to coat. (Don’t worry about any burnt bits on the parchment.) Roast until bright green and plump, 5 to 7 minutes.

5. Thinly slice the pork and serve with the snap peas topped with the oranges and plenty of the sauce from the bowl.

TIP

To remove the silver skin, a tough connective tissue, without cutting off too much meat, locate the white, shiny membrane and insert your knife at one edge of the silver skin to cut between the skin and the meat, creating a flap to hold onto. Pulling the flap of silver skin tight with your nondominant hand, continue to slice along the length of the skin until you’ve removed and released all the silver skin.

Rosé Shrimp

Rosé Shrimp is a pasta recipe that takes us straight to Provence. Rosé wine, Herbes de Provence, and a blend of Butter and Olive Oil create a fragrant, delicate sauce that feels both rustic and elegant. It’s delicious, easy to love, and a dish we highly recommend. The recipe is on our blog of July 10, 2024 —just click the date to view it.

Grilled Chicken Breasts with Turmeric and Lime

We tried Grilled Chicken Breasts with Turmeric and Lime, and the flavor was terrific. The Turmeric brings warmth and depth, while the Lime adds brightness, creating a blend that feels both Caribbean and Indian in spirit. It made a satisfying dinner, and the leftovers were just as good for lunch.

Grilled Chicken Breasts with Turmeric and Lime
New York Times

The secret to these five-star chicken breasts is a simple, flavorful marinade of turmeric, rosemary, garlic, lime juice and olive oil. Most importantly, as with all white meat chicken, don't overcook it or you'll end up with well-seasoned shoe leather.

INGREDIENTS
Yield:4 to 6 servings

4 to 6 skinless, boneless chicken breasts, about 1½ pounds
2 tablespoons olive oil
3 tablespoons freshly squeezed lime juice
½ teaspoon chile powder
½ teaspoon ground turmeric
1 teaspoons chopped fresh rosemary (or 2 teaspoons dried)
1 teaspoon finely minced garlic
Salt to taste if desired
Freshly ground pepper to taste
2 tablespoons melted butter

PREPARATION

1. Heat a grill or the broiler. Put the oil in a mixing bowl; and lime juice, chile powder, turmeric, rosemary, garlic, salt and pepper. Stir to blend well and add the chicken pieces. Turn them in the marinade to coat well. Cover and set aside until ready to cook. If they are to be marinated for a long period, refrigerate them.

2. Place chicken pieces on the grill or on the rack under the broiler. Cover the grill or close the door to the broiler. Cook about 2 to 3 minutes and turn the pieces. Continue cooking until done, about 2 to 3 minutes on the grill, possibly a little longer under the broiler. (Keep in mind that when this recipe was developed, in 1985, boneless chicken breasts weren’t nearly as enormous as most are today, so adjust your cook time accordingly.)

3. Remove the pieces and brush the tops with the melted butter.

Soy Butter Fish and Peas

Soy Butter Fish with Peas turned out to be a keeper. The recipe is surprisingly simple (no need to even peel the Ginger), comes together fast, and delivers a deeply savory sauce that’s perfect over Rice. The Snap Peas bring freshness and crunch against the tender, flaky fish. We’ll absolutely make this again—and you should try it.

Soy Butter Fish and Peas 
New York Times
 
Some dishes feel like they take hours to develop deep flavor, but this one comes together in minutes. The fish gently steams in a rich, buttery soy and black pepper sauce, soaking up its deeply savory notes while staying perfectly tender. Just before serving, snap peas (or snow peas) are tossed in, adding a fresh green crunch. Everything cooks in one pan, making this dish fast, effortless and packed with flavor. Feel free to swap in other quick-cooking vegetables like bok choy or asparagus for a different take.
 
INGREDIENTS
Yield:4 servings
 
1¼   pounds skinless white fish (such as cod, hake or halibut), cut into 4 pieces 
Salt and freshly ground black pepper 
¼     cup unsalted butter 
3      tablespoons soy sauce 
3      tablespoons unseasoned rice vinegar 
1      (2-inch) piece (unpeeled) ginger, thinly sliced into rounds 
3      cups (about 12 ounces) snow peas or snap peas (or a mix)
1      cup coarsely chopped cilantro 
 
 
PREPARATION
 
1. Season the fish on all sides with salt and set aside.

2. Melt the butter in a large, deep skillet over medium-high heat. Once the butter is melted, stir in the soy sauce, vinegar and ginger. Season with about 6 cranks of pepper (or ½ teaspoon, if you’re measuring).

3. Using tongs, gently lay the pieces of fish in the pan. Cover the skillet and steam until the fish is almost fully opaque, 3 to 5 minutes.

4. Uncover and sprinkle the snow peas over the fish. Cover the skillet again and continue to steam until the fish is fully opaque and cooked through and the peas are bright green, 1 to 2 minutes.

5. Garnish with cilantro and serve directly from the pan or transfer to a platter.

Lemon-Pepper Zucchini Pasta with Dill

Sometimes simple is just… simple. Lemon-Pepper Zucchini Pasta with Dill was a bit too un-complex for our taste, and we don’t think we’ll be making it again. We eat a lot of pasta, and we have a far better version we’ve made many times.

To be clear, the pasta isn’t made from Zucchini—the sauce is. The Zucchini is sliced very thin and sautéed until dark, crisp, and deeply caramelized. Cooked this way, it takes on an almost meaty quality, making the dish especially satisfying for vegetarians. Because it cooks down to almost nothing, start with a lot of Zucchini.

You can find the recipe for this simple and delicious pasta on our blog dated June 19, 2009 (click the date to open it).

We started the meal with Melon and Prosciutto; Melons this summer have been spectacular.

Lemon-Pepper Zucchini Pasta with Dill

New York Times

A summer favorite, zucchini bulks up raw salads, lends texture to muffins and bread, and adds a subtle salinity to pasta dishes. That's the role it plays in this simple miso butter pasta. A little pasta water and spoonfuls of miso melt into a delightful sauce to coat the noodles. Searing the delicate squash and tossing it with lemon zest and black pepper, then with the pasta allows zucchini to do what it does best: absorb all the flavors of the elements around it. This dish provides a playful riot of balanced yet contrasting flavors for a quick side dish or an easy dinner.

 
INGREDIENTS
Yield:4 servings

Salt and black pepper
1       large zucchini, cut into ½-inch-thick half-moons 
1       lemon
¼      cup chopped dill, plus more for garnish
1       pound spaghetti or linguine  
¼      cup olive oil  
3       tablespoons white miso 
2       tablespoons unsalted butter 
2       garlic cloves, minced 
4       ounces pecorino, finely grated (about 3¼ cups)

PREPARATION

 
1. Bring a large pot of salted water to a boil. On a cutting board or in a bowl, sprinkle the zucchini with ½ teaspoon kosher salt or ¼ teaspoon fine salt. Toss to combine and let sit for at least 10 minutes (and up to 30 minutes) to draw out excess moisture.

2. Zest the lemon right into a medium bowl and add the dill and ¼ teaspoon pepper. Mix to combine. Cut the lemon into wedges.

3. Cook the pasta, stirring occasionally, until al dente. Reserve 1½ cups pasta water, then drain the pasta.

4. Meanwhile, pat the zucchini very dry. Heat a large, deep skillet over high, then add the oil. Add the zucchini, spread in an even layer and cook, undisturbed, until browned, 2 to 4 minutes. Flip the pieces and cook until tender yet crisp, about 1 minute longer. Transfer the zucchini to the bowl with the lemon zest and toss together.

5. Turn the heat down to medium and add the miso, butter, garlic and pasta water. Whisk until the miso dissolves and the liquid is simmering, 1 to 3 minutes. Add the pasta, pecorino and zucchini mixture. Cook, stirring vigorously with tongs, until the cheese melts and the sauce coats everything. Garnish with more dill and pepper and serve with lemon wedges.

 

 

 

Steak and Potatoes and Jimmy Nordello's

We love the short season when Jimmy Nardello peppers show up at the market. Their brilliant red color is irresistible, and despite their appearance, they’re incredibly mild. If you spot them, grab a bunch—no peeling or seeding required. They’re fantastic sautéed or grilled, and they add a sweet, smoky note to almost anything.

Not much to add to a perfect Steak served with Nancy Silverton's great Potato recipe. We don't usually grill steak now but rather first char one side at high heat in a cast-iron skillet then transfer to a very hot oven. It works perfectly. You can get the Steak recipe on our blog of: Feb 17, 2018. Click the date to get the recipe. You will never make regular Baked Potatoes again if you follow her recipe. You can find the recipe on our blog of Feb 8 2022, click the date to get the recipe. We serve the Steak with Arugula and a drizzle of Balsamic Vinegar.

A simple meal, peak seasonal produce, and everything came together beautifully.

Balsamic Roasted Chicken With Peaches

Balsamic Roasted Chicken with Peaches sounded promising, but it didn’t quite land. We’ve made plenty of chicken recipes we love, and this one just didn’t rise to that level. We paired it with leftover Spanish Potatoes and Corn Risotto, which were great on their own, but the main dish still fell flat. Sometimes recipes surprise you in a good way—and sometimes not.

Balsamic Roasted Chicken With Peaches

New York Times

Boneless chicken thighs, shallots, peaches and cherry or grape tomatoes are coated in a simple balsamic marinade and roasted until crispy, sweet and juicy. After roasting, extra marinade is added to the pan to simmer with the juices, creating a thick, tangy sauce that begs to be drizzled over everything or sopped up with a crusty hunk of bread. In addition to a sprinkling of fresh basil for serving, a ball of broken burrata or crumbles of feta would also be delicious. This recipe works well with any peaches, even those that may not be perfectly ripe or sweet, and can be made with other stone fruits like nectarines or plums, as well.
 
INGREDIENTS
Yield:4 servings
 
¼    cup balsamic vinegar
¼    cup honey
2     tablespoons Dijon mustard
Kosher salt (such as Diamond Crystal) and black pepper
1½    pounds boneless skinless chicken thighs (5 to 6 thighs)
2       medium shallots, peeled and halved
2       peaches, quartered
16     ounces cherry or grape tomatoes (see Tip)
Basil leaves, for serving
 
PREPARATION
 
1. Heat the oven to 425 degrees. Line a sheet pan with parchment paper.

2. Make the marinade: In a small bowl, combine the balsamic vinegar, honey, mustard and 1 teaspoon each salt and pepper. Set aside.

3. Place the chicken and shallots in a large bowl with half of the marinade (reserve the remainder to use later) and toss to coat. Cover and let sit for 15 minutes. This step can be done in advance; refrigerate, covered, for up to 2 days.

4. Place the chicken and shallots on the sheet pan in a single layer, drizzling any leftover marinade from the bowl on top. Bake for 12 minutes.

5. Remove the pan from the oven and flip the chicken and shallots over. Add tomatoes and peaches to the pan. Baste everything with the juices in the pan and bake until the chicken is cooked through, about 12 minutes more.

6. Remove the pan from the oven and drizzle with the reserved marinade. Let the chicken rest for a few minutes, and then toss to combine chicken, shallots, peaches and tomatoes with the pan juices, creating a sauce. Serve warm, garnished with basil.
 
TIP
Larger tomatoes can be used in this recipe, just be sure to halve or quarter them so they cook as fast as cherry or grape tomatoes.

Chan Chan Yaki (Miso Butter Salmon)

 

It was a warm evening and we started with a Margarita on the front patio. We like Salmon and Miso adds a great Unami dimension to any recipe. We have never made this Japanese dish before and we really liked it.

It was a warm evening, perfect for sipping Margaritas on the front patio before dinner. We love Salmon, and Miso brings such a deep Umami richness to anything it touches. This was our first time making this Japanese-inspired dish, and it turned out beautifully—one we’ll definitely return to.

Chan Chan Yaki (Miso Butter Salmon)
New York Times
 
Chan chan yaki, or miso butter salmon, is a classic dish from Hokkaido, Japan, a place known for its excellent salmon. The fish-and-vegetable dish is frequently made on a teppan (a large grill), with everything chopped and mixed with two metal spatulas that make the onomatopoetic “chan chan” sound. (Other possible “chan chan” derivations include “cha cha,” used to describe something that’s quick, and “otō-chan,” meaning “dad,” since it’s often prepared by patriarchs.) This clever version from Marc Matsumoto, the Tokyo-based blogger behind No Recipes, streamlines the dish for home cooking, calling for a lidded skillet and keeping the salmon in one large piece for easier preparation and presentation. You can replicate the chan chan action in your own bowl or plate, composing perfect bites of salmon, veggies and the miso butter sauce. And the vegetables are flexible: Shimeji mushrooms, bell peppers, corn or negi (long green onions) would all be delicious.
 
INGREDIENTS
Yield:4 servings
1              (1¼-pound) piece skin-on salmon fillet
½             small head green cabbage, trimmed and cored
2              large carrots
1              medium yellow onion
3½          ounces enoki mushrooms (optional)
⅓             cup shiro (white) or tanshoku (yellow) miso
3              tablespoons unsalted butter, at room temperature
3 to 4      teaspoons sugar
1              tablespoon neutral oil
Salt and pepper, to taste
⅓             cup dry (junmai) sake
2              scallions, thinly sliced
Steamed rice, for serving

PREPARATION

1. Remove the salmon from the fridge while you prep the vegetables: Chop the cabbage into 2-inch pieces (about 6 cups). Peel and cut the carrots on the diagonal into ½-inch coins (about 2 cups). Halve the onion and slice into ½-inch half moons (about 1½ cups). If using enoki mushrooms, trim the root end and separate them into large clusters.

2. Make the miso butter: Combine miso, butter and sugar in a small bowl and stir until smooth and homogenous. (Miso butter can be made at least 3 days ahead and kept in the refrigerator; bring to room temperature before using.)

3. Place the salmon on a plate, skin side down, and spread the miso butter in a thin layer on top, holding back about 2 tablespoons of miso butter for the vegetables.

4. Heat a large, deep (lidded) skillet over medium-high. Add the oil and the cabbage, carrot, onion and enoki mushrooms (if using). Season the vegetables with salt and pepper (go lightly on the salt, since the miso butter is salty!) and cook, stirring frequently, until they begin to wilt but are still quite crisp, 5 to 8 minutes.

5. Flatten the vegetables and place the salmon on top of them, miso side up. Dot the reserved miso butter on the vegetables (you may not need all of it) and pour the sake over the vegetables. Place the lid on the pan, lower the heat to medium to maintain a strong simmer and cook for 7 to 10 minutes, until flaky and just cooked through in the center. (Exact time depends on the thickness of the salmon fillet and preferred level of doneness.)

6. When the salmon has finished cooking, remove the lid and stir the vegetables around the salmon to mix them with the melted miso butter. Scatter the salmon with the chopped scallions and serve with rice.

Spanish Steak and Potato

We’re always happy with Steak and Potatoes, but this combination really delivered. The Roasted Potatoes with Onions and Garlic were crisp, savory, and just right alongside the steak, while the Tomato Tartare brought a fresh, summery lift to everything on the plate. We’ll be making this meal again for sure.

Patatas Panaderas (Oven-Roasted Spanish Potatoes)

Food & Wine

 
A simple yet satisfying side dish transforms everyday potatoes into a rustic Spanish classic.
 
Tradition has it that these Spanish “baker’s potatoes” were cooked in still-warm bakery bread ovens at the end of the day. To make them today, thinly sliced potatoes are cooked in olive oil with onion and garlic until meltingly tender with crisp, caramelized edges. A pour of dry white wine during cooking adds brightness and just enough acidity to balance the richness. 
Be sure to slice the potatoes and onions into thin, uniform rounds. 
Make Ahead 
To make ahead, follow the recipe until the point of adding the wine. Cool the potatoes, then cover with plastic wrap and refrigerate. When ready to serve, bake according to instructions, and add five minutes to bake time.
Ingredients
 
6     Yukon Gold potatoes, peeled and cut into 1/4-inch-thick slices (about 6cups)
1     yellow onion, thinly sliced (2 1/4 cups)
5     tablespoons olive oil
2     tablespoons fresh parsley, finely chopped, plus more for garnish
2 ½  teaspoons kosher salt
2     garlic cloves, minced (about 2 teaspoons)
¼    teaspoon black pepper
¼    cup dry white wine
 
Directions
Preheat oven to 325°F. Stir together potatoes, onion, oil, parsley, salt, garlic, and pepper in a 13- x 9-inch baking dish; arrange mixture in an even layer. Cover with aluminum foil; bake until potatoes are fork-tender, about 45 minutes. Remove from oven. Increase oven temperature to 375°F.
Remove foil from baking dish; pour wine over potatoes. Return baking dish to oven, and continue to bake, uncovered, until potatoes are lightly caramelized around the edges, 25 to 30 minutes. Serve hot, garnished with parsley.
 
Grilled Steak with Tomato Tartare
The New York Times
 
This warm-weather dinner channels steak tartare's signature combination of rare meat and sharp accoutrements: The steak is charred on the outside and medium-rare within, then topped with a mixture of chopped tomatoes, shallots, capers and chives. But unlike classic tartare, the embellishments are left in larger pieces for bigger, bolder punches. The steak and tomato juices combine to form a bright and briny sauce that you can sop with grilled bread or drizzle over a tuft of arugula, watercress or Little Gem lettuces.
 
INGREDIENTS
Yield:4 servings
 
2       tablespoons plus ½ teaspoon Worcestershire sauce
5       tablespoons extra-virgin olive oil
1½    pounds skirt, flank, flatiron or bavette steak, patted dry
Salt and black pepper
1       pound tomatoes, chopped into bite-size pieces
1       large shallot, thinly sliced and rinsed under cold water
2       tablespoons capers, chopped, plus 1 tablespoon brine
¼      cup thinly sliced chives
 
PREPARATION
 
1. Heat the grill to high. In a container that fits the steak, stir together 2 tablespoons Worcestershire and 2 tablespoons oil. Season the steak lightly with salt and generously with pepper, then toss to coat in the marinade. Let sit while you make the tomatoes (or up to 24 hours in the refrigerator).

2. In a medium bowl, stir together the tomatoes, shallot, capers, brine, remaining ½ teaspoon Worcestershire and the remaining 3 tablespoons oil. Season to taste with salt and pepper. Set aside (up to 1 hour ahead).

3. Shake the marinade off the steak. Grill the steak, flipping every 3 minutes, until well-browned and 130 degrees in the thickest part for medium-rare, 6 to 15 minutes, depending on the thickness of the steak. (If using a gas grill, cover grill between flips.) Transfer to a cutting board to rest for at least 5 minutes.

4. Slice the steak and top with the tomatoes and all the juices in the bowl, followed by the chives.

Lomo al Trapo (Salt-Grilled Beef Tenderloin)

 

Lomo al Trapo was an experiment for us. We have never eaten it in a restaurant or made it, so we didn't know exactly what to expect. The Beef Tenderloin is expensive  but doesn't have much taste. This is the perfect recipe for it. Surprisingly it isn't Salty although you encase it in Salt. The Beef picks up the barbecue smokey taste and the Chimichurri Sauce brings it all to life. This recipe is a keeper and we will make again for a special occasion.

Lomo al Trapo (Salt-Grilled Beef Tenderloin)
New York Times

Preparing lomo al trapo calls for a resolute attitude at the grill.
Tenderloin is costly, so you must have faith that you are not going to incinerate a prized piece of beef by enshrouding it in a dish towel and committing it to the flames like a sacrificial mummy. In Bogotá, Colombia, this showstopper is often prepared for a Sunday barbecue.

This method, based on a version from the chef Jaime Pesaque of Sapiens restaurant in Lima, Peru, wraps the center-cut beef tenderloin in a salt-covered, wine-soaked towel. The wine infuses the salt and, through it, the meat, which grills in that package directly on red-hot coals. When the blackened bundle is brought to the table, you crack the crust to reveal the cooked tenderloin within and serve it up in thick slices, with chimichurri, horseradish cream or Colombian ají sauce.

INGREDIENTS
Yield:4 to 6 servings

One whole (2-pound) center-cut beef tenderloin
5 pounds charcoal briquets or lump hardwood charcoal
1 cup red wine (any kind)
3 tablespoons Dijon mustard
¼ cup dried herbs (oregano, thyme, rosemary or any
combination of them)
1 teaspoon ground black pepper
2½ cups kosher salt (preferably Diamond Crystal)

PREPARATION

1. One hour before cooking, remove the tenderloin from the
refrigerator and place it on a cutting board or platter so that
the meat comes to room temperature.

2. Prepare a charcoal fire with the charcoal briquets or lump
hardwood charcoal, using a chimney if you have one. You
want all of the charcoal to burn until you have glowing red
coals, about 25 minutes.

3. Meanwhile, pour the red wine into a medium bowl and soak
a clean white cotton dish towel (about 18 by 12 inches) in
the wine. (You will discard the towel after cooking.) Gently
wring the towel out so that it is still soaked but not dripping
wet. Lay the dish towel on a sheet pan with a long side
facing you.

4. Slather the tenderloin with the mustard and sprinkle evenly
with the herbs and pepper.

5. Spread 1½ cups salt over the wine-soaked towel, making
sure that a few inches of salt will extend beyond the
tenderloin so that the meat can be completely encased in
salt when rolled in the towel. Place the tenderloin on the salt
and press the remaining salt on top of the tenderloin. Lift the
bottom long edge of the dish towel up and over the
tenderloin, rolling the tenderloin up in the salt-covered towel.
As you roll, pat the salt onto the meat as needed to
completely encase it, folding the sides of the towel in as you
would when making a burrito.

6. Secure the wrapped tenderloin by tying it with butcher’s
twine or kitchen string, repeating knots every 1 to 1½ inches.
You can do this with a series of butcher’s knots. If you don’t
know the butcher’s knot, simple knots are fine. Any way you
choose is fine.

7. Spread the red-hot coals in the grill to form a bed big enough to cradle the meat. Place the wrapped tenderloin directly on the coals. After 10 minutes, flip it and cook for 7 minutes. Insert an instant-read thermometer through the burnt towel8. into the meat to check the internal temperature. If the
thermometer reads 110 degrees, remove the meat from the
coals. If not, continue to cook to 110 degrees, flipping one
more time if necessary. Set the charred package on a platter
or cutting board and let it rest until the carryover heat raises
the internal temperature to 120 degrees for rare, about 10
minutes.

8. Using a mallet or the back of a chef’s knife, strike the
charred remains of the dish towel so that the salt crust
cracks. Remove the burnt towel and chunks of salt and then
transfer the tenderloin to a clean cutting board. Brush away
any charred bits and salt and cut the tenderloin into 1-inch-
thick slices, or slightly thicker if you prefer. Serve as is, or
with chimichurri, horseradish cream or Colombian ají sauce.