This weekend was so good. Nothing special but it was full of much needed time with the family doing normal and relaxing activities together. Walking and cooking were highlights. We spent some time planting gardens. Surprisingly there were some herb plants from last year that survived. The parsley plant was booming with growth. We left a majority but some of the offsprouts were removed for more room. All of this parsley left of thinking of how we could use it in our
We routinely use parsley in many of our potato recipes but this was a lot of parsley. Cups and cups of parsley. Mr. J immediately wanted to make chimichurri sauce. We don't ever make this at home (probably due to the amount of parsley needed) but he likes to order it when we are out at restaurants. His favorite dishes at some of our brunch favorites are with chimichurri sauce.
So on Sunday we set out on an epic culinary experience. As I was meal prepping for the week Mr. J tackled this steak marinade dish and chimichurri sauce. It kind of felt like we were in the kitchen all day long. Not a bad thing in our book. We laughed, Miss O pointed and talked, we drank wine. For real though, the prep was done early in the day and come dinner time there was very little effort.
The meal came together so easily in the end. A good thing because I was already in the go, go, go mode to get all of the little things done for the week that somehow slip through the cracks on Saturday and Sunday during the day. Mr. J manned the grill. I tended the broccoli and potatoes in the kitchen. In about 20 minutes we came back together and had a wonderful meal.
Steak with Chimichurri Sauce
Prep Time: 20 minutes
Cook Time: 15 minutes
Keywords: grill entree sauce summer
Ingredients (serves 3-4)
- 2 skirt steaks (about 2 pounds total)
- 6 cloves garlic, finely minced or grated
- 1 tablespoon kosher salt
- 2 tablespoons fresh oregano
- 1/2 cup red wine vinegar
- 2/3 cup olive oil
- 2 cup fresh flat-leaf parsley
- 1/4 cup fresh oregano leaves
- 3 green onions
- 3 garlic cloves
- 1/2 teaspoon crushed red pepper flakes
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 3 tablespoons fresh lemon juice
- kosher salt
Place the meat in a resealable plastic bag and add the garlic, salt, oregano, vinegar, and olive oil. Seal the bag and mix well. Marinate in the refrigerator for at least 4 hours or up to 8 hours.
Finely mince the parsley, oregano, green onions, and garlic. Combine them in a medium bowl with the red pepper flakes, olive oil, vinegar, and lemon juice. Mix thoroughly and season with salt. This can made up to a day ahead of time.
Preheat the grill to high. Pull the steaks from the marinade and place them on the grill.
Grill the steaks for 3 minutes on each side for medium rare. Transfer the steaks to a cutting board and let them rest for 10 minutes.
Slice the steak across the grain. Serve with a generous amount of chimichurri sauce.
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