Stuff wrapped in stuff wrapped in stuff

So I made some hors d'oeuvres last night for a dinner party and this particular one got rave reviews. I really did like it myself – I thought the blend of sweet and savoury was excellent - you get hit by the sweetness of the dates and the spiciness of the chimichurri when you first bite into it, which then transitions seamlessly to the flavour of the meat, complemented by the sharpness of the cheese. It is almost as if the flavours know exactly when to make their entrance, and who to make it with - like an elaborately chereographed dance in your mouth. What made it even better was that I had made these hors d’oeuvres for a wine-tasting party, where I got to sample 8 of the finest wines that France, Italy and California had to offer. Among these was an ’81 Haut Brion – a wine as old as I am, and a wine that made music on my tongue. It was, all in all, a wonderful experience. But then again, anything that is stuffed with anything that is stuffed with anything is usually good - which is why I am sure that I will be a huge fan of turducken when I do eventually have the good fortune to try it.

Steak-wrapped dates
15-20 dates, pitted
one 14-16oz cut sirloin
1/3 cup shavings of Manchego (I used Manchego which worked well but I think there has to be some other cheese that would work better. I would not use complicated or strong flavours like goat cheese or blue cheese, but otherwise – the kitchen is your canvas.)

Basic chimichurri:
shitload of olive oil
salt & pepper
garlic, minced
paprika
cayenne
fresh lemon juice
parsley (if you have cilantro, throw a little in there as well, but parsley works best)
red wine vinegar
***note: I am very protective of my chimichurri recipe, which explains the lack of quantities in this recipe and the fact that I have left out my secret ingredient which wild horses could not drag out of me. I am of the opinion that chimichurri is a highly personalised thing – much like ragu is for Italian housewives – and that everyone should have their own way of making it. This basic recipe will serve its purpose.

preheat oven to 325.

To make the chimichurri, take the olive oil and mix in garlic, cayenne, paprika, parsley and cilantro. I do not own a food processor and every time I feel inclined to purchase one, the words of MFK Fisher ring in my mind, “If it is choppable – chop it.” A mortar and pestle, and a simple mixing bowl, will serve you just as well in almost any circumstance. If you have a food processor, go ahead and blend those ingredients – adding salt and pepper to taste. Stir in the lemon juice and red wine vinegar slowly while whisking and you should get a murky emulsion with a deep fiery tang of red from the paprika and red wine. Just looking at this sometimes makes me want to touch myself. Then marinate the meat in the chimichurri, reserving some for a dipping sauce, while you prepare the dates.

Now if you don't have pitted dates clearly you are going to have to do that yourself - a fork or similar facsimile should work fine. Stuff the cheese into the dates and roast in the oven at 325 for roughly ten to fifteen minutes.

While the dates are roasting, sear the steak in a buttered grill pan, to the desired level of charredness. Stick it in the oven to finish off but you should be looking to cook it medium-rare to medium. Once the steak is done, slice into thin strips. Wrap the individual strips of beef around the dates and stick a toothpick through them. Serve with the chimichurri that you have set aside. Do not serve the sauce that you used to marinate the beef – that is simply unsanitary.

So there you go, this one's a keeper.