August 23, 2019

Custom, Cast-Iron Cooking

Posted by: Matt Lerish

Custom, Cast-Iron Cooking

In early July, the LSSI culinary team hosted The Local Palate magazine and Sea Island

Forge for an evening of al fresco dining underneath the live oaks and summer skies of Little St.

Simons Island. This collaboration paired the heat and smoke of the Sea Island Forge fire kettle with

pristine local vegetables from our own garden and Canewater Farm, local fish, and grass fed

pastured meats from Hunter Cattle to craft a modern expression of low country summer grilling.

 

Based in Charleston and published 6 times a year, The Local Palate “celebrates the rich

and diverse food culture of the South, highlighting the people and places that make it the most

dynamic culinary region in the country.” Debuting in 2014, Sea Island Forge fire kettles are

handcrafted in Brunswick by a team of talented metalsmiths and artisans led by founder-owners

Steve and Sandy Schoettle.

 

Chef Matt’s menu for this event reflected the approach he’s taken since joining the

team and highlighted dishes he’s been serving to guests since his arrival in December. The

evening began with an oyster roast, a weekly tradition on LSSI during the cooler months of the

year. This was followed by a family style feast of grilled tri-tip steak with chimichurri made of

herbs from our garden and seared grouper with browned butter and preserved meyer lemons

from our orchard. Served alongside grilled peppers and eggplants from Canewater Farm, our

basil pesto, and “cobbled” fingering potatoes with LSSI sea salt and crispy herbs, this meal

embodied summer dining here on Little St. Simons.

 

Grilled Tri Tip Steak (serves 6-8 people)

1 Tri Tip Steak (2-3 lbs.)

½ Cup Extra Virgin Olive Oil

4 Cloves of Garlic Chopped

1 TBSP ea: Chopped Fresh Oregano, Parsley, Rosemary, Thyme

Kosher Salt & Freshly Ground Black Pepper to Taste

 

Combine garlic, herbs, and olive oil and pour over steak. Make sure all sides are evenly coated

and allow to marinate for at least 3 hours or overnight.

 

Remove steak from refrigerator 1 hour prior to cooking. Remove from marinade and rub

liberally with kosher salt and freshly ground pepper. Allow to stand at room temperature for an

hour before cooking.

 

Sear all sides evenly over high heat, moving and turning regularly to achieve even browning.

Move away from direct heat and roast slowly until an internal temperature of 125 F is reached

for medium rare to medium doneness. Rest steak away from heat for 10-15 minutes before slicing

thinly against the grain.

 

Garnish with garden herb and charred onion chimichurri.

 

 

Garden Herb and Charred Onion Chimichurri

½ White or Yellow Onion

1 Jalapeno Pepper

1 Cup Extra Virgin Olive Oil

2 TBSP Chopped Parsley

2 TBSP Chopped Oregano

1 TBSP Red Wine Vinegar

1 TBSP Sherry Vinegar

1 TBSP Soy Sauce or Tamari

1 tsp Tabasco Sauce

 

Over medium heat, grill onion and jalapeno until well browned and softened. Peel, seed, and

dice jalapeno until “jammy” in consistency.

 

Fine dice the onion until “jammy” in consistency.

 

Combine all ingredients and spoon over sliced steak. Also delicious on poultry, fish and

vegetables.

 

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