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"disqusTitle": "New Year’s Eve Appetizers: Skirt Steak Crostini with Chimichurri",
"title": "New Year’s Eve Appetizers: Skirt Steak Crostini with Chimichurri",
"headTitle": "New Year’s Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>Looking for a way to feed your guests something hearty, but want to avoid a full meal? Here’s a great bite-sized way to fill their bellies: tender seared and sliced skirt steak set atop a crisp crostini, smothered in vinegary chimichurri sauce. \u003c/p>\n\u003cp>Chimichurri, which hails from Argentina, is a natural complement to beef. With plenty of garlic, fresh oregano and parsley, olive oil, and vinegar, it’s an easy way to add a blast of flavor. I’ve added sweet red bell pepper to mine for nice color. You can spice it up a bit by adding crushed red pepper flakes, or leave them out for a more family-friendly version.\u003c/p>\n\u003cp>Skirt steak, flank steak, or even hanger steak are all great contenders for this party dish. You essentially want to choose a steak that is best served medium-rare and very thinly sliced. If you are lucky enough to live somewhere where you can break out the grill on New Year's Eve, then by all means do it! But a stovetop grill pan also works great (just be sure to heat it until it is searingly hot).\u003c/p>\n\u003cfigure id=\"attachment_105402\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/steak-final.jpg\" alt=\"Skirt Steak Crostini with Chimichurri\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105402\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Skirt Steak Crostini with Chimichurri \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Steak Chimichurri Crostini\u003c/h3>\n\u003cp>\u003cem>Makes about 24 crostini\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\t\u003cstrong>\u003cem>Chimichurri sauce\u003c/em>\u003c/strong>\n\u003cli>1/3 cup red wine vinegar\u003c/li>\n\u003cli>1/2 small red onion, very finely chopped\u003c/li>\n\u003cli>1/2 small red bell pepper, seeded and very finely chopped\u003c/li>\n\u003cli>2 small garlic cloves, very finely minced\u003c/li>\n\u003cli>3 tbsp finely chopped fresh flat-leaf parsley\u003c/li>\n\u003cli>2 tsp finely chopped fresh oregano leaves\u003c/li>\n\u003cli>Red pepper flakes, to taste\u003c/li>\n\u003cli>1/2 cup extra-virgin olive oil\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>1 rustic baguette, cut into 24 thin slices\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>1 skirt or flank steak, about 1 1/4 lbs\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>To make the chimichurri, in a mixing bowl, whisk together the vinegar, onion, garlic, bell pepper, parsley, oregano, and red pepper flakes to taste. Slowly pour in the oil while whisking. Set aside while you prepare the steak and crostini. (The chimichurri can be made up to 2 days in advance; store in an airtight container in the fridge. Bring to room temperature before serving.)\u003c/li>\n\u003cfigure id=\"attachment_105394\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/steak-chimichurri-mix.jpg\" alt=\"To make the chimichurri, in a mixing bowl, whisk together the vinegar, onion, garlic, bell pepper, parsley, oregano, and red pepper flakes to taste.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105394\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-chimichurri-mix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-chimichurri-mix-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-chimichurri-mix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-chimichurri-mix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-chimichurri-mix-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-chimichurri-mix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-chimichurri-mix-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To make the chimichurri, in a mixing bowl, whisk together the vinegar, onion, garlic, bell pepper, parsley, oregano, and red pepper flakes to taste. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105395\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/steak-chimichurri-oil.jpg\" alt=\"Slowly pour in the oil while whisking.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105395\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-chimichurri-oil.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-chimichurri-oil-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-chimichurri-oil-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-chimichurri-oil-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-chimichurri-oil-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-chimichurri-oil-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-chimichurri-oil-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slowly pour in the oil while whisking. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To make the crostini, preheat the oven to 400F. Brush both sides of each baguette slice with a little olive oil and transfer to a baking sheet big enough to hold them in one even layer. Bake, turning once, until crisp and browned, about 10 minutes. Set aside.\u003c/li>\n\u003cfigure id=\"attachment_105397\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/steak-crostini.jpg\" alt=\"Brush both sides of each baguette slice with a little olive oil and transfer to a baking sheet big enough to hold them in one even layer.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105397\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-crostini.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-crostini-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-crostini-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-crostini-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-crostini-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-crostini-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-crostini-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Brush both sides of each baguette slice with a little olive oil and transfer to a baking sheet big enough to hold them in one even layer. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To make the steak, season it liberally with salt and pepper and drizzle it with olive oil. Prepare a gas or charcoal grill for medium-high direct heat or heat a stovetop grill on the stovetop. Brush the grill grate or stovetop grill with oil. Sear the steak, turning, until nicely seared on both sides and medium-rare. Transfer to a cutting board and let rest for 10 minutes.\u003c/li>\n\u003cfigure id=\"attachment_105407\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/steak-stove-grill.jpg\" alt=\"To make the steak, season it liberally with salt and pepper and drizzle it with olive oil. Prepare a gas or charcoal grill for medium-high direct heat or heat a stovetop grill on the stovetop.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-stove-grill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-stove-grill-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-stove-grill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-stove-grill-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-stove-grill-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-stove-grill-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-stove-grill-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To make the steak, season it liberally with salt and pepper and drizzle it with olive oil. Prepare a gas or charcoal grill for medium-high direct heat or heat a stovetop grill on the stovetop. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105405\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/steak-meat-grill.jpg\" alt=\"Brush the grill grate or stovetop grill with oil. Sear the steak, turning, until nicely seared on both sides and medium-rare. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105405\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-meat-grill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-meat-grill-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-meat-grill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-meat-grill-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-meat-grill-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-meat-grill-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-meat-grill-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Brush the grill grate or stovetop grill with oil. Sear the steak, turning, until nicely seared on both sides and medium-rare. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To serve, thinly slice the steak across the grain. Toss the steak slices in a bowl with a few tbsp of the chimichurri sauce. Add a few steak pieces to the top of each crostini and transfer to a serving platter. Serve the chimichurri in a bowl on the side with a spoon so guests can add more sauce as they help themselves.\u003c/li>\n\u003cfigure id=\"attachment_105404\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/steak-meat-cut.jpg\" alt=\"To serve, thinly slice the steak across the grain.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105404\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-meat-cut.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-meat-cut-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-meat-cut-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-meat-cut-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-meat-cut-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-meat-cut-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-meat-cut-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To serve, thinly slice the steak across the grain. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105406\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/steak-meat.jpg\" alt=\"Toss the steak slices in a bowl with a few tbsp of the chimichurri sauce.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105406\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-meat.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-meat-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-meat-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-meat-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-meat-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-meat-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-meat-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Toss the steak slices in a bowl with a few tbsp of the chimichurri sauce. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105400\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/steak-final-overhead-close2.jpg\" alt=\" Add a few steak pieces to the top of each crostini and transfer to a serving platter.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105400\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-overhead-close2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-overhead-close2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-overhead-close2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-overhead-close2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-overhead-close2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-overhead-close2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-overhead-close2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add a few steak pieces to the top of each crostini and transfer to a serving platter. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Seared slices of skirt steak atop crostini makes the perfect foundation for tangy herbed chimichurri sauce in this hearty appetizer.",
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"description": "Seared slices of skirt steak atop crostini makes the perfect foundation for tangy herbed chimichurri sauce in this hearty appetizer.",
"title": "New Year’s Eve Appetizers: Skirt Steak Crostini with Chimichurri | KQED",
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"headline": "New Year’s Eve Appetizers: Skirt Steak Crostini with Chimichurri",
"datePublished": "2015-12-27T17:06:10-08:00",
"dateModified": "2015-12-28T09:16:23-08:00",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Looking for a way to feed your guests something hearty, but want to avoid a full meal? Here’s a great bite-sized way to fill their bellies: tender seared and sliced skirt steak set atop a crisp crostini, smothered in vinegary chimichurri sauce. \u003c/p>\n\u003cp>Chimichurri, which hails from Argentina, is a natural complement to beef. With plenty of garlic, fresh oregano and parsley, olive oil, and vinegar, it’s an easy way to add a blast of flavor. I’ve added sweet red bell pepper to mine for nice color. You can spice it up a bit by adding crushed red pepper flakes, or leave them out for a more family-friendly version.\u003c/p>\n\u003cp>Skirt steak, flank steak, or even hanger steak are all great contenders for this party dish. You essentially want to choose a steak that is best served medium-rare and very thinly sliced. If you are lucky enough to live somewhere where you can break out the grill on New Year's Eve, then by all means do it! But a stovetop grill pan also works great (just be sure to heat it until it is searingly hot).\u003c/p>\n\u003cfigure id=\"attachment_105402\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/steak-final.jpg\" alt=\"Skirt Steak Crostini with Chimichurri\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105402\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Skirt Steak Crostini with Chimichurri \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Steak Chimichurri Crostini\u003c/h3>\n\u003cp>\u003cem>Makes about 24 crostini\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\t\u003cstrong>\u003cem>Chimichurri sauce\u003c/em>\u003c/strong>\n\u003cli>1/3 cup red wine vinegar\u003c/li>\n\u003cli>1/2 small red onion, very finely chopped\u003c/li>\n\u003cli>1/2 small red bell pepper, seeded and very finely chopped\u003c/li>\n\u003cli>2 small garlic cloves, very finely minced\u003c/li>\n\u003cli>3 tbsp finely chopped fresh flat-leaf parsley\u003c/li>\n\u003cli>2 tsp finely chopped fresh oregano leaves\u003c/li>\n\u003cli>Red pepper flakes, to taste\u003c/li>\n\u003cli>1/2 cup extra-virgin olive oil\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>1 rustic baguette, cut into 24 thin slices\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>1 skirt or flank steak, about 1 1/4 lbs\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>To make the chimichurri, in a mixing bowl, whisk together the vinegar, onion, garlic, bell pepper, parsley, oregano, and red pepper flakes to taste. Slowly pour in the oil while whisking. Set aside while you prepare the steak and crostini. (The chimichurri can be made up to 2 days in advance; store in an airtight container in the fridge. Bring to room temperature before serving.)\u003c/li>\n\u003cfigure id=\"attachment_105394\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/steak-chimichurri-mix.jpg\" alt=\"To make the chimichurri, in a mixing bowl, whisk together the vinegar, onion, garlic, bell pepper, parsley, oregano, and red pepper flakes to taste.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105394\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-chimichurri-mix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-chimichurri-mix-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-chimichurri-mix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-chimichurri-mix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-chimichurri-mix-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-chimichurri-mix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-chimichurri-mix-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To make the chimichurri, in a mixing bowl, whisk together the vinegar, onion, garlic, bell pepper, parsley, oregano, and red pepper flakes to taste. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105395\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/steak-chimichurri-oil.jpg\" alt=\"Slowly pour in the oil while whisking.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105395\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-chimichurri-oil.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-chimichurri-oil-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-chimichurri-oil-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-chimichurri-oil-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-chimichurri-oil-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-chimichurri-oil-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-chimichurri-oil-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slowly pour in the oil while whisking. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To make the crostini, preheat the oven to 400F. Brush both sides of each baguette slice with a little olive oil and transfer to a baking sheet big enough to hold them in one even layer. Bake, turning once, until crisp and browned, about 10 minutes. Set aside.\u003c/li>\n\u003cfigure id=\"attachment_105397\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/steak-crostini.jpg\" alt=\"Brush both sides of each baguette slice with a little olive oil and transfer to a baking sheet big enough to hold them in one even layer.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105397\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-crostini.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-crostini-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-crostini-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-crostini-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-crostini-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-crostini-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-crostini-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Brush both sides of each baguette slice with a little olive oil and transfer to a baking sheet big enough to hold them in one even layer. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To make the steak, season it liberally with salt and pepper and drizzle it with olive oil. Prepare a gas or charcoal grill for medium-high direct heat or heat a stovetop grill on the stovetop. Brush the grill grate or stovetop grill with oil. Sear the steak, turning, until nicely seared on both sides and medium-rare. Transfer to a cutting board and let rest for 10 minutes.\u003c/li>\n\u003cfigure id=\"attachment_105407\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/steak-stove-grill.jpg\" alt=\"To make the steak, season it liberally with salt and pepper and drizzle it with olive oil. Prepare a gas or charcoal grill for medium-high direct heat or heat a stovetop grill on the stovetop.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-stove-grill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-stove-grill-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-stove-grill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-stove-grill-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-stove-grill-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-stove-grill-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-stove-grill-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To make the steak, season it liberally with salt and pepper and drizzle it with olive oil. Prepare a gas or charcoal grill for medium-high direct heat or heat a stovetop grill on the stovetop. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105405\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/steak-meat-grill.jpg\" alt=\"Brush the grill grate or stovetop grill with oil. Sear the steak, turning, until nicely seared on both sides and medium-rare. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105405\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-meat-grill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-meat-grill-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-meat-grill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-meat-grill-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-meat-grill-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-meat-grill-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-meat-grill-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Brush the grill grate or stovetop grill with oil. Sear the steak, turning, until nicely seared on both sides and medium-rare. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To serve, thinly slice the steak across the grain. Toss the steak slices in a bowl with a few tbsp of the chimichurri sauce. Add a few steak pieces to the top of each crostini and transfer to a serving platter. Serve the chimichurri in a bowl on the side with a spoon so guests can add more sauce as they help themselves.\u003c/li>\n\u003cfigure id=\"attachment_105404\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/steak-meat-cut.jpg\" alt=\"To serve, thinly slice the steak across the grain.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105404\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-meat-cut.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-meat-cut-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-meat-cut-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-meat-cut-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-meat-cut-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-meat-cut-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-meat-cut-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To serve, thinly slice the steak across the grain. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105406\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/steak-meat.jpg\" alt=\"Toss the steak slices in a bowl with a few tbsp of the chimichurri sauce.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105406\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-meat.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-meat-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-meat-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-meat-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-meat-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-meat-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-meat-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Toss the steak slices in a bowl with a few tbsp of the chimichurri sauce. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105400\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/steak-final-overhead-close2.jpg\" alt=\" Add a few steak pieces to the top of each crostini and transfer to a serving platter.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105400\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-overhead-close2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-overhead-close2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-overhead-close2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-overhead-close2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-overhead-close2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-overhead-close2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-overhead-close2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add a few steak pieces to the top of each crostini and transfer to a serving platter. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
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"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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},
"closealltabs": {
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"order": 1
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"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
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"source": "Commonwealth Club of California"
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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"title": "Forum",
"tagline": "The conversation starts here",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"meta": {
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},
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"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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},
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"id": "fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"hidden-brain": {
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"airtime": "SUN 7pm-8pm",
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"source": "NPR"
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"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
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"airtime": "SUN 7:30pm-8pm",
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"link": "/radio/program/how-i-built-this",
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"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"order": 15
},
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"order": 18
},
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},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
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},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
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},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"rss": "https://rss.art19.com/masters-of-scale"
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},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
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"meta": {
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"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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},
"morning-edition": {
"id": "morning-edition",
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"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
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"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/onourwatch",
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"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
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"meta": {
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"source": "wnyc"
},
"link": "/radio/program/on-the-media",
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"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
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"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
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},
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"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
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"officialWebsiteLink": "/perspectives/",
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"order": 14
},
"link": "/perspectives",
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