Curtis Stone Coming to Atlanta

by Curtis Stone

Come to AmericasMart and get ready to cook!

Curtis Stone is travelling the world … and stopping in Atlanta to Cook. Create. Celebrate.

My new culinary adventure show Around the World in 80 Plates launched on Bravo last month and our first whistle-stop was my old stomping ground of London.

Weaving through Borough Market during filming took me back to the early days when I nervously knocked on the door of the legendary chef Marco Pierre White (his book White Heat was my first cookbook). I spent the next eight years (intense, but incredibly rewarding) learning under Marco’s Michelin-starred roof.  

This month, 80 Plates continues its gourmet globe-trotting, though I’ll actually be happily grounded in LA, enjoying some well-needed family time.

Coming up next for me is The Atlanta International Gift & Home Furnishings Market® at AmericasMart in Atlanta.  I’ll be preparing a few of my signature dishes, including a summer family recipe  to help inspire you as you create your own masterpieces in the kitchen and on the grill. During the presentation I’ll also showcase some products, such as my mortar and pestle product, Bump and Grind.

And what summertime party would be complete without a good drink? Come see me make one of my cocktails and possibly get a chance to participate—I’m going to invite a few audience members to join me on stage and be in a cocktail shake-up contest!


Prep Time: 10 minutes
Total Time: 45 minutes plus 2 hours for marinating

Serves 4 to 6


2 large garlic cloves, peeled
1 green jalapeño chile, seeded, coarsely chopped
1 teaspoon freshly ground black pepper
1 teaspoon ground coriander
1/2 cup coarsely chopped fresh cilantro leaves
1/4 cup (packed) dark brown sugar
3 tablespoons soy sauce
1 tablespoon toasted sesame oil
3 tablespoons canola oil
1 2-pound top sirloin steak (about 1 1/2 inches thick), fat trimmed


To make the marinade:

  1. Using a Bump and Grind or another large mortar and pestle, mash (“bump”) garlic, jalapeño chile, black pepper, and coriander into a coarse paste.
  2. Add cilantro and pound (“bump”) for 1 minute to break up leaves.
  3. Add brown sugar and pound until sugar dissolves. Mix in soy sauce.
  4. Slowly mix in sesame oil and then canola oil.

To prepare the steak:

  1. Place steak in a large baking dish.
  2. Add all but 1/4 cup of marinade and turn steak to coat evenly. Marinate at least 30 minutes at room temperature or cover and refrigerate at least 2 hours and up to 1 day, turning occasionally. Cover and refrigerate reserved marinade.
  3. Prepare barbecue for medium-high heat. Grill steak to desired doneness, 8 to 10 minutes per side for medium-rare.
  4. Transfer steak to cutting board and let stand 5 to 10 minutes.
  5. Cut steak across grain into 1/2-inch-thick slices and transfer steak slices to plates or platter.
  6. Pour accumulated juices from steak over slices and serve reserved marinade alongside. Or, warm reserved marinade with accumulated juices in small saucepan and drizzle over steak slices.

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