August Eats with Chimichurri Steak

chimichurri 1
Is anyone else shocked that it is already August?!? I feel like my days have been so busy lately, that summer has swept by in a blink of the eye……Below’s Steak recipe involves our good ole chimichurri topping, which you literally could use on anything (fish, chicken, pork, potatoes). We kept this dish simple, with medium pan fried steak over couscous.

Below is a picture of Char eating her first meatball (with some yams mixed in). I must say, she is one spoiled little girl, taking what should be her Dad’s leftovers for lunch 🙂 I will say finger foods are fun, but definitely more time and effort than shoving a good old fruit or veggie puree pouch into her mouth (gosh those were so easy). However, each day she gets better and more intrigued about feeding herself. So far bananas are still in the lead for favorites (which most likely she inherited from her Mama, who eats one every am for the last 20 years straight).

Chimichurri Pan Fried Steak

Ingredients: serves 2

  • bunch flat leaf parsley (chopped)
  • 8 cloves garlic
  • 3/4-1 cup good extra virgin olive oil
  • 4-5 tbsp red wine vinegar
  • juice from half a lemon
  • 1/4 red onion (diced very small)
  • 1 tablespoon dried chili flakes
  • 2 sprigs fresh oregano (just the leaves… you can also just use 1tbsp dried oregano)
  • 1 tsp each kosher salt & ground black pepper
Instructions:
  1. Put the garlic cloves, 1/2 cup olive oil, chili flakes, and oregano into the food processor, and pulse until garlic is diced fairly small.
  2. Add the remaining ingredients (lemon, red wine vinegar, parsley, red onion, salt, pepper, and another 1/4 cup oil) to the processor. Blend until everything is diced very finely (~15 seconds). I actually like to keep the parsley a little intact, instead of blending too much, but that’s really up to you. You may have to manually stir the mixture a little between blends, to make sure everything gets chopped up. Add remaining olive oil as necessary… the mixture should look as though it’s sitting in olive oil once you’re done.
  3. Prepare steak to your usual liking. We pan fry it on the stove top, seasoning both sides heavily in salt & pepper ahead of time.
  4. Heat a large frying pan on high heat, add a few drops of olive oil to the pan. Let meat sear for 3 minutes, or until well browned (depending on how rare you like it-we like it medium rare). Use tongs to lift up to see if nicely browned. If so, flip to the other side and let sear for another 3 minutes.
  5. Remove the pan from the heat and let the steak rest for 5-10  minutes before slicing.
  6. Spread chimichurri sauce on top and serve.
Pro tip: We marinated some chicken in the excess chimichurri to eat the next day… and I don’t know which was better… the steak or the chimichurri!

 

 

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