Steak with chimichurri sauce

Steak with chimichurri sauce

We recently had a bunch of cilantro and parsley that needed to get used quickly. Luckily, we found an amazingly delicious and surprisingly easy chimichurri sauce to enhance a skirt steak. (You might notice the meat in the photos isn’t skirt steak, our local grocer had thin New York Strips on super sale, so the second time we made this, we used those. But I promise the recipe works just as well with the skirt steak.)

Chimichurri Sauce Ingredients:
bunch parsley (about 1-2 cups worth)
bunch cilantro (also, about 1-2 cups worth)
olive oil (about 1/3 to 1/2 cup, enough to make a paste, not a soup)
lime juice (about 1/4 cup)
garlic, minced (2-3 tablespoons, but we like garlic. If you don’t try 1 tablespoon first)

Directions: Put everything in the food processor and pulse to make a paste, don’t over pulse or you’ll make a soup and that’s not tasty.
chimichurri sauceNow add about half to two-thirds of the chimichurri sauce to a plastic zip top bag. Add your skirt steaks and squish to coat.
chimichurri sauce
Let marinade for a few hours (the longer the better!) in the refrigerator. The day we made this dish was rainy and blustery, so grilling it was out (trust me, it’s best grilled). We ended up broiling it.
Steak with chimichurri sauce

How long will depend on your cut of meat and what temperature you like your meat. To enhance the flavor, we basted the steak with more of the chimichurri sauce about half way through cooking. You’ll want to make sure you have some of the reserve left over to spoon over the finished meat.

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My Opinion:
I love this dish. It’s bright, flavorful and works very well with rice. When we grill the meat, we often add skewers of onions and green peppers and if there’s extra chimichurri sauce, spoon that over the vegetables too.

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Chicken Fried Steak

Jason had been craving this for a solid two weeks before we had a chance to make it from this recipe. Despite the hot oil concerns, it was pretty easy and absolutely delicious.

Ingredients:
2 1/4 teaspoons salt, divided (leave 1 teaspoon for the gravy)
1 3/4 teaspoons black pepper, divided (leave 1 teaspoon for the gravy)
4 (4 ounce) cube steaks
38 saltine crackers, crushed (we used a whole sleeve in a ziplock bag with a rolling-pin. Great for aggression relief!)
1 1/4 cups all-purpose flour, divided (1/4 cup is for the gravy)
1/2 teaspoon ground red pepper
1/2 teaspoon baking powder
4 3/4 cups milk, (divided into 4 cups and 3/4 cup)
2 large eggs
3 1/2 cups Vegetable Oil (you want enough to cover at least half the coated steaks)

Directions:
Sprinkle 1/4 teaspoon salt and 1/4 teaspoon black pepper evenly over steaks. Set aside. Combine cracker crumbs, 1 cup flour, 1 teaspoon salt, 1/2 teaspoon black pepper, red pepper, and baking powder into a shallow dish. Whisk together 3/4 cup milk and eggs. Dredge steaks in cracker mixture; dip in milk mixture, and dredge again in cracker mixture. Pour oil into a 12″ skillet; heat to 360 degrees (do not use a nonstick skillet, we used the cast iron skillet). Fry steaks 3-4 minutes.

 

Turn and fry 2-3 minutes or until golden. Remove steak to wire rack over a cookie sheet to let it drain. Keep steaks warm in a 225 degree oven.

Carefully drain hot oil, reserving cooked bits and 1 tablespoon of oil in dripping in skillet. Whisk together remaining 4 cups of milk, 1/4 cup of flour, remaining 1 teaspoon salt, and remaining 1 teaspoon black pepper. Add milk mixture to reserved drippings in skillet; cook, whisking constantly, over medium-high heat for 10-12 minutes, or until thickened. You’ll think this is never going to come together. Keep whisking. After about 5 minutes it should start to come together. Whisk for a few minutes after you think you should stop. Should be a light grey color at first and darken slowly. Serve gravy with steaks.

My opinion:
Disclaimer: Be careful draining the oil. And don’t send it down the sink! Find a metal coffee can or other receptacle to help with this. Obviously, hot oil is hot. Be careful! As for the dish, it’s the right amount of salty and rich. I don’t normally love gravy, but topping the steaks with this gravy makes the dish. It’s even better the next day, though not as crispy.