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05 April 2008 @ 10:31 am
Last Night's Dinner  
Flank Steak with Chimichurri sauce
The recipe from my cookbook used Red Pepper Flakes - no go. I started with the "traditional" recipe here, added a few details I liked from the cookbook, then scaled it up to a steak for four people.

Actual ingredients and proportions used ("bunch" and "pack" from shopping at Uwajimaya):
  • 1 small bunch italian flat-leaf parsley
  • 1 small bunch chinese parsley
  • leaves from 1 pack of fresh oregano
  • 10 cloves of garlic
  • 4 tablespoons fresh lemon juice
  • 3/8 cup olive oil
  • 1 cup red wine vinegar
  • ~10 "grinds" black pepper and a like amount of kosher salt
  • 2 1/4lb flank steak (pasture-fed from Painted Hills)
  1. slice garlic in food processor
  2. Place leaves from parsley and oregano into food processor. Pulse ~20 times until paste
  3. Mix in bowl with liquid ingredients
  4. Mix in pepper and salt
  5. Separate out about 1/4 of the sauce to use later. Cover and refridgerate.
  6. Use the remaining 3/4 of the sauce to marinate the steak overnight
  7. Flip the steak in the morning, before leaving for school and work.
  8. A few hours before cooking, remove the steak-in-marinade from the fridge, so that the meat can approach room temperature before cooking.
  9. Cook the meat. On my grill, I went for "rare", which worked out to 3.5 minutes on each side.
  10. Cover the meat in foil and let rest for 4 minutes
  11. Carve the steak into thin strips AGAINST THE GRAIN.
  12. Serve with the sauce that was separated out last night.



I'll ask Kyna where she found the recipe for the roast brussel sprouts. Roasting cooks them to a nearly-creamy inner consistency without the "mustard gas" and "slimy" factors of boiled sprouts. Here's my recollection (possibly to be corrected later).

  1. Preheat oven to 450 degrees

  2. Remove stems and any yellow leaves from brussel sprouts. Cut each sprout lengthwise.

  3. Toss with 2 tablespoons olive oil. Kyna says the original recipe called for 3.

  4. Place cut-side-down in a baking dish.

  5. Cook 30 minutes

 
 
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The Amazing BLAND GIRL!!!julzerator on April 5th, 2008 10:24 pm (UTC)
Oh, yum!

Thanks again for dinner last night! It was tremendously yummy!