Grilled Strip Steak with Fresh Chimichurri,
Steamed Asparagus, and Cucumber Salad
I love spring time (and summer, and fall), and I love easy meals made on the grill, and we have had a lot of those lately. Last week we had some lovely strip steaks topped with a fresh chimichurri, an Argentinaian sauce that I adore. There is a chimichurri sauce by Badia that we really like, but at four and change for a small jar, it can be pricey to use in quantity. The ingredients are few and easily found, so I decided to make my own, and I'm glad I did- it was fresh, tangy, and garlicky, just as I wanted.
1 bunch fresh parsley
1/2 cup olive oil
1/2 cup red wine vinegar
3 tbs. lemon juice
8 to 10 cloves of garlic, peeled
1 tsp. crushed red papper flakes
1/2 tsp. cumin
1/2 tsp. coarse salt
Best Garlic Bread
adapted from Ina Garten
2 tbs. dried parsley
2 tsp. dried oregano
1/2 tsp. coarse salt
1/2 tsp. fresh ground black pepper
1/2 cup olive oil
butter, softened
1 ciabatta loaf, or 4 to 6 ciabatta rolls, split horizontally
In a small saucepan, simmer the first 6 ingredients for three minutes. Spread the oil mixture on the bottom half (halves) and butter the top(s). Put the pieces back together and wrap in foil. Grill for 10 minutes, or bake at 350 for 10 minutes. Unwrap, eat, enjoy.
This looks absolutely wonderful...I love the chimmichurri sauce too
ReplyDeleteThanks Sandi. Let me know if you decide to give it a try (and do try it on bread too :)
ReplyDelete