Wednesday, April 18, 2012
A friend invited me out to a birthday party on Saturday night. Of course, I saw it as a great excuse to have her come over before the party so that I could cook up a few new recipes for the blog. I don't think she minded either! Besides a great meal, we also had a really fun night, dancing away to a live band playing country music (yes, I love it!).
For dinner, I pulled out some flank steak that I had picked up at Costco a few weeks ago. Since I bought it right before I went to Phoenix, I had to put it right into the freezer, but I had been dreaming up ways to serve it. To go with the flank steak*, I decided to make a chimichurri sauce. I had been dying to try the lovely green sauce, and let me tell you, I have found my new favorite condiment. This stuff is heavenly. It has a bright, fresh flavor and is slightly spicy. I also served smashed potatoes (pictured) and a simple cucumber, tomato, and bell pepper salad (I will throw those recipes up on the K&K Test Kitchen Facebook page later!) The smashed potatoes were crispy and just plain awesome. The salad is one that my family has served for ages and has always been a favorite of mine.
Adapted from Serious Eats and Chow
1/2 cup parsley
1/4 cup fresh oregano
2 tablespoons red wine vinegar
4 cloves garlic
1/2 teaspoon red pepper flakes
1/2 teaspoon salt
1/3 cup olive oil
Pulse the parsley, oregano, garlic, red wine vinegar, red pepper flakes, and salt in a food processor until the parsley and oregano is very finely minced. Add in the olive oil and pulse briefly, just to combine. Let the sauce sit, covered in the fridge for at least 15 minutes, but up to overnight before serving. (The leftover sauce, if there is any, will keep for a week in the fridge.)
*I cooked my steak in a hot skillet, with only salt and pepper for 7-8 minutes on each side. You could grill yours, but keep it simple so that the sauce shines through! (It looks overcooked in the picture above because I reheated it to take pictures the next day!)