I had been staking out the steak at Firebake for a while. On earlier visits, whenever someone's order of it went by, I'd crane my neck like the paparazzi camped outside a Hollywood star's home. Why didn't I order it before you ask? Sigh... their menu has too many distractions and my tummy has limitations.
Then last Friday, I managed to stay on track and zeroed in on the 300gm Ranger's Valley Striploin. The beautiful medium-rare meat came sliced and accompanied by whole woodfired Jerusalem artichokes (they taste like a slightly crisp version of potatoes) and a bowl of house-made chimichurri. Eaten alone, the flavourful beef was tender, but the herbal notes of the chimichurri brought out the best in this dish.