Fans of all-American cooking can travel the countryside through “The American Cookbook, A Fresh Take on Classic Recipes” ($25, hardcover, DK Publishing) by Elena Rosemond-Hoerr and Caroline Bretherton.
The book features more than 150 recipes for American classics, as well as lively color photography to accompany them.
Try out this easy recipe for grilled steak that gets a punch of flavor from a dry rub and a colorful chimichurri sauce.
Dry-Rubbed Steak With Chimichurri Sauce
Makes 4 servings.
1 flank or skirt steak, about 1 1/2 lbs.
For the dry rub:
1 tbsp. light brown sugar
1 tbsp. thyme leaves
1/2 tsp. dried mustard powder
1/4 tsp. garlic salt
1/4 tsp. smoked paprika or chile powder
Freshly ground black pepper
For the chimichurri sauce:
6 tbsp. olive oil, plus more for brushing
1 1/2 tbsp. red wine vinegar
1 tbsp. lemon juice
Handful of flat-leaf parsley leaves, 1 tbsp.
2 tbsp. chopped cilantro leaves
1 tbsp. chopped oregano leaves
2 garlic cloves, chopped
1 tsp. dried red chile flakes
Salt and freshly ground black pepper
In the small bowl of a food processor, grind all of the ingredients for the dry rub together to form a fine powder.