About Aron:
Aron Duty is a Franklin police officer, husband and dad with a lot of hobbies. He runs two Youtube channels and three Instagram accounts (including tbsq.co) for his cooking, photography and videography hobbies. Also an avid outdoorsman, he somehow manages to find balance in his life. He's an advocate for supporting local farms whenever possible.
ONE
Chimichurri
1 cup firmly packed fresh flat-leaf parsley, trimmed of thick stems
3-4 garlic cloves
2 Tbsps fresh oregano leaves
1/3 cup extra virgin olive oil
2 tablespoons red or white wine vinegar
1/2 teaspoon sea salt
1/8 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes
Finley chop the parsley, garlic and oregano and place it in a bowl. Add the rest of the ingredients and mix together. Make sure to taste in case you need to adjust the spices. Serve by spreading the Chimichurri over the steak. It is also good on lamb, chicken and fish or just vegetables.
TWO
Picanha Rice Bowl
3-4 Picanha Steaks (also called the culotte )
2 bell peppers
2 Jalapenos
2 cups of white rice
2 cups of prepared black beans
1 large onion
1 block of cotija cheese
2-3 limes
Season your steaks, 15 to 20 min before you put them on the grill. With quality beef, I only like to use salt and pepper. Slice your bell peppers and cook in a pan over medium heat. Add a tablespoon of olive oil and salt and pepper. Slice your onion into quarters and set aside. These will go on the grill later along with the jalapenos.
I like to cook rice in a pressure cooker because it only takes 5 minutes to do. Add your rice and an equal quantity of water. Once done, fluff the rice with a fork and add a pinch of salt. The rice can sit in the pressure cooker while you are cooking everything else. It will stay hot enough to eat.
In a pot, add your black beans and season with salt, garlic and cumin to taste. Cook over an extremely low heat and stir occasionally.
Once your grill is ready put your onions and jalapenos on to get the nice roasted flavor. Flip them once they have a nice char.
Add your steaks to the grill. I prefer a medium doneness. Having a good thermometer is important during this step. Cook until the steaks have an internal temperature of 135-138 degrees, about 2-3 minutes on each side. Once they reach that temperature, take them off the grill and let them rest for at least 5 min.
Crumble the cotija cheese by hand. Build your rice bowl with all of your ingredients and top with the chimichurri and a squeeze of lime over the whole bowl.
Thin Blue Smoke BBQ Company
Instagram: @tbsq.co