For now, here's an amazing dinner we had last night.
Chimichurri is a great sauce that can be used as a marinade, or even a salad dressing. It's tangy and spicy and full of flavor.
This one takes a bit of prep, but a quick meal to throw together when you get home.
Ingredients
For the sauce
- 1/2 cup red wine vinegar
- 1 teaspoon kosher salt plus more
- 3-4 garlic cloves, thinly sliced or minced
- 1 shallot, finely chopped
- 1 Fresno chile or red jalapeño, finely chopped
- 2 cups minced fresh cilantro
- 1 cup minced fresh flat-leaf parsley
- 1/3 cup finely chopped fresh oregano
- 3/4 cup extra-virgin olive oil
- Combine vinegar, 1 teaspoon salt, garlic, shallot, and chile in a medium bowl and let stand for 10 minutes. Stir in cilantro, parsley, and oregano. Using a fork, whisk in oil. Remove 1/2 cup chimichurri to a small bowl, season with salt to taste, and reserve as sauce. Put meat in a glass, stainless-steel, or ceramic dish. Toss with remaining marinade. Cover and chill for at least 3 hours or overnight.
For the steak
I used about 1 1/2 lb Flank Steak. Skirt steak also works well, but Flank Steak is a little leaner.
Sprinkle skirt steak lightly with kosher salt and let sit at room temperature for 30 minutes. Pat dry with paper towels and season again with salt and freshly ground black pepper.
Heat a gas grill to high. Cook 3-4 minutes per side until meat is nicely charred and medium-rare.
Brussel Sprouts
• 4 strips thick-cut bacon
• 2 tablespoons butter
• 1 pound Brussels sprouts, halved
• 1/2 large onion, chopped
• Salt and freshly ground black pepper
Cook the bacon in a sauce pan, remove and chop. Use the same pan with bacon fat, and melt butter over high heat. Add onions and Brussels Sprouts and cook, stirring occasionally, until sprouts are golden brown, 8 to 10 minutes. Season with salt and pepper, to taste, and toss bacon back into pan. Serve immediately.
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