Get Cooking
CREATE COOKING SCHOOL
Stanley Marketplace, Aurora
Regular Syllabus: Friendly, patient instructors are the heart of Create’s recreational classes—but the fact that you can order a drink and a snack at the school’s beautiful 12-seat bar doesn’t hurt, either. Let your offspring tackle Create’s kid-approved recipes in its youth culinary camps, or lead by example by enrolling in an adult class on rum-inspired cuisines or Korean barbecue.
Social Distance Curriculum: Live videos on Create’s Facebook page let you simmer and sauté along with the instructors for a suggested $1 to $5 donation. (You can also watch and contribute after the fact.) You’ll produce the family-friendly likes of charred lemon broccoli with creamy buttered pasta or more complex Thaisticky rice with “tom yum goong,” a fragrant shrimp soup infused with lemongrass, chiles, and lime. Raise a glass in a virtual toast and ask questions via the comments section. createfoods.co
GRILLED FLANK STEAK WITH CHIMICHURRI
Chimichurri is a vibrant Argentine herb sauce that goes perfectly with juicy grilled meats. The chimichurri lasts for up to one week in the refrigerator, although the herbs will darken over time.
Serves 2
For the chimichurri:
½ cup fresh flat-leaf parsley, finely chopped
¼ small yellow onion, peeled and finely diced
3 medium cloves garlic, minced
1 tsp. crushed red pepper flakes
¼ cup red wine vinegar
½ cup extra-virgin olive oil Kosher salt and black pepper
For the steak:
12 oz. flank steak
Kosher salt and black pepper
Extra-virgin olive oil
Make the chimichurri: Whisk all of the ingredients and salt and pepper to taste in a medium bowl. Marinate in the refrigerator for a couple of hours.
Make the steak:
