Tonight's dinner was a little ambitious. Especially since someone decided to go grocery shopping at 7:00pm instead of earlier in the day. I was so not on my game tonight. But it was either eat healthy or eat fast food and I will be damned if I was going to resort to fast food. So I have seen so many recipes on Food Network about Chimichurri sauce and I told myself one day I would make it. So today was the day. Everyone wanted something other than chicken so steak it was. I found the steak recipe at
Kalyn's Kitchen and it seemed pretty simple. We didn't have Montreal steak seasoning, but it did say you could use whatever you had. I also did substitute the Aleppo Flakes for cayenne pepper. I don't know if that changed the flavor or not as I have never tried Chimichurri before. Potatoes seemed like the logical thing to cook with steak. I found the recipe on Pinterest like always which led me to
Spice Gals and let me just say that cooking them for 15 minutes was not enough. We cooked like like 25 minutes but we also had more than the recipe called for. The one thing I didn't like about this recipe was that I had to cook them before I baked them. But other than that they were really really good. Could of used more seasoning though. The recipes are as followed....
Grilled Flat Iron Steak with Chimichurri Sauce
Ingredients:
1 piece Flat Iron Steak, 1 1/2 - 2 pounds
1 T Steak Rub (I used my homemade Montreal Steak Seasoning, but you can use any brand or skip if you prefer)
Chimichurri Sauce Ingredients:
1/2 cup finely chopped cilantro leaves (about 1 cup before chopping)
1/2 cup finely chopped flat leaf parsley leaves (about 1 cup before chopping)
2 T minced garlic
3 T fresh lemon juice
2 tsp. red wine vinegar
1 tsp. Aleppo pepper flakes (or use a smaller amount of cayenne pepper if you can't find Aleppo pepper)
1 tsp. ground cumin
1/2 cup olive oil
Instructions:
Take the steak out of the refrigerator at least 30 minutes before cooking, rub with steak rub, and let it come to room temperature.
Wash cilantro leaves and parsley leaves and dry with paper towel or spin dry in salad spinner. Finely chop the cilantro, parsley, and garlic, either by hand or in a food processor with steel blade. Put ingredients into a bowl and add lemon juice, red wine vinegar, Aleppo pepper and cumin and stir to combine. Then stir in olive oil until mixture is well blended, and let sit at room temperature at least 15 minutes before serving.
To cook steak, preheat gas or charcoal grill to medium-high heat. (You can only hold your hand there for 2-3 seconds at that temperature.) Put steak on grill at an angle. After about 3-4 minutes, or when you see nice grill marks starting, rotate 45 degrees and cook 3-4 minutes more on first side.
Turn steak over and cook on the second side until the meat is done to your liking. (I cooked my steak just under 12 minutes total for medium rare, but cooking time will depend on the heat of your grill, the temperature of the meat, and even the weather. I recommend using an instant-read meat thermometer
for best results on beef. They're widely available or you can follow that link to see an assortment at Amazon.com if you can't find one where you live.)
When meat is done to your liking, remove from grill and let rest for 5 minutes, then cut into thin slices across the grain. Serve hot, with Chimichurri sauce spooned over or on the side.
Parmesan Roasted Red Potatoes
Ingredients:
2 pounds medium red potatoes
4 Tbsp. olive oil
1 cup grated parmesan cheese
2 tsp. dried parsley flakes
1 tsp. Lawry's Season Salt
1/2 tsp. onion salt
1/2 tsp. garlic powder
Directions:
Preheat oven to 375 degrees.
Line a large cookie sheet with aluminum foil and grease with vegetable spray.
Clean potatoes and cook in the microwave till potatoes are just tender when pierced with a fork.
Don't over cook them! (Make sure to poke a couple of holes in the potatoes before cooking them. I have a potato setting on my microwave which makes it easy to cook)
After the potatoes have been microwaved, cut them in half lengthwise, then cut again.
Put the oil, parmesan cheese and seasonings into a large ziploc bag, and add the potatoes.
Shake the bag until the potatoes are comletely covered and the ingredients are all mixed well.
Pour out onto the prepared cookie sheet and cook for 15-20 minutes.
My Tips: I have realized that I am not a Chimichurri fan so I probably won't be making it again. The steak turned out good, but I think if you are going to make this, use flank steak and not flat iron. The flat iron came in pre-cut sections and I believe they wanted you to use a whole piece of meat. Maybe it was just our grocery store that didn't carry them that way Who knows with good ole' Ceres, California. The potatoes were the BOMB! Will be making them again but will use probably twice the ingredients because I like my potatoes to have flavor to them not just a coating. Will probably make this again but not with the Chimichurri sauce (I feel a bit redundant with this chimichurri sauce bit).
