New York steaks with chimichurri and Port glaze from Caprial Cooks for Friends (page 106) by Caprial Pence

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Notes about this recipe

  • wkhull on March 27, 2023

    This was good...but. Way too much chimichurri left over. The port glaze takes forever. Boiling it down to 1/4 C rendered taffy because the sugars started to caramelize. I would aim for 1/2 C at the end. At 1 C, make a point of taking the pot off the stove, giving it a swirl. If a rapid swell of bubbles appear, it's starting to caramelize, so stop.

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