pls. excuse the shitty pic, was too hungry to snap with a real camera
Grilled Skirt Steak with Chimichurri
- 2 lb. skirt steak
- ½ C. red wine vinegar
- 5 cloves garlic
- 1 shallot, chopped
- 1 tsp. crushed red pepper (less if you prefer less heat, can always add more once you try the sauce)
- 1 bunch cilantro
- ½ bunch parsley. Flat leaf is preferred, but our grocery didn’t have, so I used curly
- 2 tbs. chopped fresh oregano (if you cannot find fresh, use 2 tsp. dried—TEASPOON, not tbs. if dried)
- 1 c. olive oil
- 1 tsp. salt
In a food processor, combine all the ingredients except the oil and salt and pulse until herbs are roughly chopped, not completely broken down. Drizzle in the oil slowly, and add salt to taste. In a large bowl or ziplock, marinate the meat in half the chimichurri for at least 2 hours, but up to 24 hours. Heat your grill to high heat, and grill each side for 3 minutes until medium rare. Let the meat rest for 10 minutes before slicing and topping with the remaining chimichurri. Top with roasted garlic if wanted.
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Roasted garlic
- 2 heads of garlic
- 2 tbs. olive oil
- Salt to taste
Take a whole head of garlic and slice off the top third, exposing most of the clove. Drizzle with 1 tbs. olive oil and a sprinkling of salt. Wrap in foil and roast at 400 degrees for 30-40 minutes. I recommend roasting several heads of garlic at the beginning of the week and having it on hand. I always make at least 2 heads for the steak recipe.
Oven Fries
- 2 russet potatoes
- 2 sweet potatoes
- 4 tbs. olive oil
- 2 tsp. corn starch
- ½ tsp. salt
- ½ tsp. pepper
- ½ tsp. cumin
- ½ tsp. paprika
Heat oven to 400 degrees. Combine all the dry seasonings together and set aside. If you don’t care for those ingredients, make up your own seasoning, or use something you have on hand. Cut the potatoes in to equal sized sticks, I usually do .25” sticks. For the regular potatoes, soak in cold water for 30 minutes to remove excess starch. By doing this, you will get a much crispier fry, while still getting the soft and fluffy center. After 30 minutes, drain the water, and dry the potatoes as well as you can (blot with towels or paper towels). While those are soaking, toss the sweet potatoes with the corn starch, then toss with oil and spices. In a bowl, toss the regular potatoes with 2 tbs. olive oil and half the spice mixture. Place the regular potatoes on a baking sheet lined with parchment paper (you might need two), making sure that the potatoes don’t touch. Bake, turning every 15 minutes, for 45-50 minutes. The sweet potatoes won’t need quite as much time, so bake, on parchment lined baking sheet, for 30-35 minutes, turning once or twice during cooking.
everything slopped onto the plates
Chopped Salad
- 1 package arugula, chopped
- 1 package spinach, or mixed greens, chopped
- 8 slices bacon, cooked
- 1 large avocado, sliced
- 1 small container of shaved parmesan
- 2 tbs. extra virgin olive oil
- 2 tbs. balsamic glaze (available with the vinegars)
Combine everything together and top with the oil and vinegar. Add salt and pepper as needed.
snap o’ salad
