Wednesday, July 21, 2010

Tonight's Dinner - Grass Fed Strip Steak with Freshly Made Chimichurri and Just Picked Iceberg Wedge Salad with Creamy Blue Cheese Dressing

When I see fresh parsley (as I did at the farm yesterday) I really only think of one thing - chimichurri. In my opinion, nothing beats this classic Argentinian steak sauce. My girls love steak, but this one they enjoyed even more than usual because of the sauce. Chloe originally turned down the salad because of the blue cheese dressing, but then asked for a salad halfway through the meal and she dressed hers with the chimichurri - turns out she was on to something.

What you need:
Grass Fed Strip Steak (or your favorite cut)

Season steak and grill (or sear in a pan and finish in the oven) to your desired temperature.

1 Bunch of Flat Leaf Parsley
1 Large Handful of Oregano Leaves
2 Garlic Cloves
1/2 Cup Red Wine Vinegar
Juice of 1 Lemon
1/2 Cup of Olive Oil
Red Pepper Flakes (to taste)

Combine the above in food processor and mix until pureed. Serve over steak.

Grilled Fennel
Season with olive oil, salt and pepper and grill. Drizzle a little reduced balsamic over the fennel right before plating.

Blue Cheese Dressing
1/4 Cup of Sour Cream
1/4 Cup of Mayo
1 Tablespoons of White Wine Vinegar
1 Tablespoon of Olive Oil
Juice from 1 Lemon
Crumbled Blue Cheese to taste (buy a slide and crumble yourself)
Pepper and Salt

I find the addition of the white wine vinegar really gives this dressing a nice flavor. An alternative is to make a white wine vinaigrette and lightly toss your wedge in this dressing before adding the blue cheese dressing on top of your salad.

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