Argentinean Steak with Chimichurri Sauce

Steak with Chimichurri Sauce

It’s Grilling Season! For my first recipe utilizing the grill this Summer I wanted to do an Argentinian classic: Skirt Steak with Chimichurri Sauce.

Prior to this weekend, I have only had Chimichurri Sauce a handful of times at restaurants (most recently at Ox in Portland), but I’ve never had the chance to make it on my own. One of the reasons why I decided to pair steak with this sauce is because I wanted to complement the warmer weather with light and fresh flavors instead of a traditional heavy or sweat barbecue sauce. Chimichurri Sauce is a great alternative due to its abundance of fresh garlic and shallots as well as the earthy taste that results from the herbs and olive oil.

Step 1: Chop Herbs (Parsley, Oregano and Basil)

Chopping parsley for Chimichurri Sauce

Step 2: Chop Garlic and Shallots; Add to
Herbs and Put into Blender

Mixing up ingredients for Chimichurri Sauce

Step 3: Pulse and Add Olive Oil and Other
Spices; Marinate Steak and Then Grill

Mixing up ingredients for Chimichurri Sauce

Step 4: Slice Steak, Add Reserved
Sauce and Enjoy!

Steak and Chimichurri Sauce

I definitely have to thank Mr. Emeril Lagasse for this recipe. He always has a trick (or two) up his sleeve for adding more flavor and improving the overall dish. One of my favorite parts of this recipe is that it calls for part of the sauce to serve as a marinade. As a result, this made the meat extra tender and seasoned with the perfect amount of salt to balance the herbs of the Chimichurri Sauce. I will definitely look to make this recipe again and again this Summer, especially because the sauce was so simple to do (and, the bonus is that this recipe creates a lot to save!).

Cheers!

Steak with Chimichurri Sauce

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Fresh Lemon Pasta


If you haven’t noticed already, I’m literally all about “ease, ease, ease” and “few ingredients, few ingredients, few ingredients”. Rarely a time exists where I cave and use a recipe that requires over 12 seperate ingredients. That being said, this Tuesday was no different. A friend from college came over to visit my roommate and I. I decided to make a simple dinner and one that would require few ingredients (of course!!).

I had already picked up a lemon at the store a few days prior and decided I wanted to incorporate it somehow. Since I already had pasta on hand, I figured I’d try to figure out some type of pasta-lemon duo. After some glancing around the cupboard, I decided to make Fresh Lemon Pasta as a nice, summery dish.

Step 1: Smash Garlic and Chop Finely


Step 2: Grate Parmesan; Juice and Zest Lemon


Step 3: Combine Zest, Juice, and Olive Oil


Step 4: Combine Cheese, Cooked Noodles, Sauteed
Garlic, and Olive Oil/Lemon Sauce Together; Enjoy!

Although it almost seems too simple, my tastebuds were not disappointed and my wallet was sure happy with me too. As cheesy as that sounds, it is completely true! Anyway, the key to this recipe’s success is lots of garlic (lots!) and playing around with the lemon-to-olive oil ratio in order to make a sauce that includes enough lemon, but doesn’t make your mouth pucker in a sour grin. Next time, I’d like to add chicken or perhaps olives and tomatoes. Until then…

Cheers!

Chickpea Salad with Lemon, Parmesan, and Fresh Herbs


After making this recipe, the song “My Favorite Things” from Mary Poppins started to play in my head. At first this seemed strange, but then it dawned on me why this song was stuck in my head — this recipe encompasses many of my favorite ingredients: lemon, basil, cheese, and garbanzo beans.

But, to be perfectly honest, I usually do not make “bean salads.” So, nonetheless, I was a bit hesitant to try this recipe of Chickpea Salad with Lemon, Parmesan, and Fresh Herbs; however, since it contained my favorite ingredients, I was hoping that the marriage of these elements would produce a fantastic result.

This recipe was a definite hit. The only modification I would make is to reduce the amount of lemon juice. But, other than that, this recipe is so simple that I will continue again and again to make it on days when I’m not in the mood to cook!

Cheers!