For the meat course I seared New York strip steaks on Himalayan salt blocks–basically I heated a brick of salt in the oven until it was blazing hot, then tossed the steaks on to sear both sides. As the meat released moisture it made a salty, delicious crust.

I paired it with a chimichurri air–chimichurri liquid mixed with lecithin / lecite and whisked to form a light and airy foam. Unfortunately, at party time I realized my lecithin had moisture in it and had lost its foaming power. However, the chimichurri liquid was fantastic on its own, so we just drizzled it over the steak.

I can no longer find the original recipe online, so I’m including it here. It’s a definite keeper:

Chimichurri Sauce
1 cup chopped parsley
1 cup chopped cilantro
1 medium jalepeno (or more if you like it hot)
8 oz red wine vinegar
3 garlic cloves
Sea salt

Place all ingredients in a food processor and blend until liquefied.
Pour the liquid through a strainer to remove any large pieces.

If you want to turn it into an air, mix 9oz of the liquid with 1.5 grams lecithin using an immersion blender and scoop out the resulting air.


See Molecular Gastronomy Party for the complete menu.