He took a 1 lb. flank steak and grilled it on the stove with a little salt and pepper.
Then he made the Chimichurri sauce. Now, neither of us have tried this before. We just keep hearing how awesome it is. And it really is. No joke.
1 cup parsley
1/2 cup olive oil
1/3 cup red wine vinegar
2 garlic cloves
3/4 teaspoon red pepper flakes
1/2 teaspoon cumin
1/2 teaspoon salt
Throw the parlsey, garlic, pepper, cumin and salt into a food processor. Blend a little to break it up. Add in the oil and vinegar together. Process until smooth (there will still be some parsley chunks). [Note: You can add 1/4 cup cilantro. We didn't, because I hate it (did you know that?)].
Spoon over the flank steak and devour. I must add, Hans cooked that flank steak perfectly. Moist and tender and well done. [Pat on back]. And the best thing about this meal? It uses very few dishes and as long as your meat is well-defrosted (ours wasn't), this meal can be on the table in 20 min. I think this is going to become a week-night standby.
1/2 cup olive oil
1/3 cup red wine vinegar
2 garlic cloves
3/4 teaspoon red pepper flakes
1/2 teaspoon cumin
1/2 teaspoon salt
Throw the parlsey, garlic, pepper, cumin and salt into a food processor. Blend a little to break it up. Add in the oil and vinegar together. Process until smooth (there will still be some parsley chunks). [Note: You can add 1/4 cup cilantro. We didn't, because I hate it (did you know that?)].
Spoon over the flank steak and devour. I must add, Hans cooked that flank steak perfectly. Moist and tender and well done. [Pat on back]. And the best thing about this meal? It uses very few dishes and as long as your meat is well-defrosted (ours wasn't), this meal can be on the table in 20 min. I think this is going to become a week-night standby.
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