Wednesday, March 5, 2014
For Valentine's Day, John was all about a nice juicy steak. He orders them sometimes when we go out to dinner but since we don't do that very much, I can't really think of the last time he had a steak. If I had to guess, I'd say a few months. So, to keep the kid happy, I decided steak would be a great Valentine's Day dinner.
I know we're weeks past that day now, but I didn't want to tease you with such a juicy and flavorful meal when you would have to pile through a few inches of snow to your grill. We're almost there, so let's talk about grilling season. This chimichurri sauce is amazing - it's like a spicier version of pesto. And once again a great reminder about how all of our different cultures and their foods aren't so different in the end.
Serves: 2-3 (1 1-lb steak raw)
2 cups Italian flat parsley leaves
4 cloves garlic, peeled and smashed
1/4 cup fresh oregano leaves
1/4 cup red wine vinegar
1 teaspoon red pepper flakes
1/2 teaspoon kosher salt
1 teaspoon black pepper
1/2 cup olive oil
1 - 1 pound skirt steak
1 teaspoon cayenne pepper
2 teaspoons salt
2 teaspoons black pepper
In a blender, combine parsley, garlic, oregano, vinegar, red pepper flakes, salt, and pepper until a paste forms. Slowly add the oil while the blender is on until the mixture emulsifies, scraping down the bowl occasionally. Refrigerate for up to 2 days to let the flavors intensify.
Season the steak with cayenne, salt, and pepper. Preheat the grill to medium-high heat and cook about 5-6 minutes, per side, until the steak is only a light pink through the center of the meat. Let the meat rest for 5-10 minutes, tented on a plate. Top with chimichurri and serve immediately.
Until the next time my oven is on...
Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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