Are you craving something delish?
Maybe you have been wanting to spoil yourself, a friend or you family with something nice on the dinner table but have never quiet got round to it. Well, I hope to inspire you with this post.
I will be doing weekly posts on what to do in the kitchen other than your usual routine which I am sure you have, as I know I do.
So my challenge to myself is to not do the "2 minute noodles" or the plain jam sandwich dinner and try something new. To be daring and maybe even become a MASTER CHEF of sorts. Ok, maybe not that last part, but you get my point. And by the way, this challenge goes out to you also. I dare you, no wait, I double dare you to take the plunge with me. Deal?
I will be doing weekly posts on what to do in the kitchen other than your usual routine which I am sure you have, as I know I do.
So my challenge to myself is to not do the "2 minute noodles" or the plain jam sandwich dinner and try something new. To be daring and maybe even become a MASTER CHEF of sorts. Ok, maybe not that last part, but you get my point. And by the way, this challenge goes out to you also. I dare you, no wait, I double dare you to take the plunge with me. Deal?
Flank Steak with Chimichurri Sauce!
Mouth watering isn't it...
This very first dish I am writing about for 2 reasons - 1: The pic looks stunning and 2: As South Africans we love meat, so a nice juicy steak first up is appropriate. Here is how, just incase you were wondering.
Ingredients
- 1/4 cup olive oil
- 2/3 cup white wine vinegar
- 3 tablespoons sherry
- 3/4 cup fresh cilantro, chopped
- 3 tablespoons fresh oregano, chopped
- 3 tablespoon fresh lemon juice
- 6 large cloves garlic, chopped
- 1 flank steak, 1 1/2 - 1 3/4 lb.
- Salt & freshly ground pepper
HOW TO MAKE AT HOME
You can make this in a bowl and add the meat to it but I made it in a bowl and marinated the meat in a large freezer zip lock bag. Either way, add the olive oil, vinegar, sherry, cilantro, oregano, lemon juice, garlic, and some salt in pepper into a bowl and stir it together.
Remove about 1/3 of the mixture and reserve for adding at the end.
Add the flank steak and the remaining mixture to a zip lock bag and refrigerate for several hours. About 3 hours would be great but 2 will do. Be sure to remove the steak from the refrigerator 20 -30 minutes before you start grilling. It's always better to grill meat at room temperature.
Grill the meat directly over the heat. Depending on your grill and how you like your meat, cook for about 5 minutes per side turning the meat over only once. If the meat looks like it is cooking too fast and is starting to burn, just move it over to a cooler spot on the grill. I brushed a little of the marinade on the steak before turning over.
Remove the steak from the grill, slice it across the grain into 2 inch wide pieces, plate it, and top it with the reserved Chimichurri sauce.
Served this dish with sautéed red potatoes, tomatoes, and artichoke hearts and a mixed salad.
Remove about 1/3 of the mixture and reserve for adding at the end.
Add the flank steak and the remaining mixture to a zip lock bag and refrigerate for several hours. About 3 hours would be great but 2 will do. Be sure to remove the steak from the refrigerator 20 -30 minutes before you start grilling. It's always better to grill meat at room temperature.
Grill the meat directly over the heat. Depending on your grill and how you like your meat, cook for about 5 minutes per side turning the meat over only once. If the meat looks like it is cooking too fast and is starting to burn, just move it over to a cooler spot on the grill. I brushed a little of the marinade on the steak before turning over.
Remove the steak from the grill, slice it across the grain into 2 inch wide pieces, plate it, and top it with the reserved Chimichurri sauce.
Served this dish with sautéed red potatoes, tomatoes, and artichoke hearts and a mixed salad.
Serve and Enjoy
Let me know if you took the plunge and how it went. Also do share your dinner table stories with us, we would like to share them on this blog.
Thanks to http://www.reluctantgourmet.com for the recipe.
Thanks to http://www.reluctantgourmet.com for the recipe.
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