Grilled flank steak with Chimichurri sauce

Summer is here which means a lot of grilling at our house. Steaks tend to get boring and I’m alway looking for ways to jazz them up a bit. Enter Chimichurri sauce. It’s a Brazilian condiment, and when it’s made properly it can turn the most mundane dish into something truly spectacular! I love chimichurri on a nice peice of toasted crusty french bread. Chimichurri is also fabulous on grilled chicken, or baked fish. I’m also told that chimichurri is great on eggs, I don’t like eggs, but I bet I would with chimichurri on them. Chimichurri is so versatile I can’t imagine that there is a meat that it doesn’t go well with.

Here’s what you need:
1 lb of skirt steak
3 cloves of garlic pasted
Sea salt

Here’s what you need for the Chimichurri sauce:
2 cups of fresh parsley
1 cup of fresh cilantro
2 cloves of garlic
1/4 teaspoon of red chili pepper flakes
1/4 cup of red wine vinegar
1//2 cup of olive oil
1 teaspoon of lemon juice
Sea salt to taste

Directions: rub the pasted garlic on both sides of the skirt steak, season with sea salt, black pepper and grill for 3-5 minutes on each side.

Place all of the ingredients for the Chimichurri in a blender and blend until smooth. Serve on top of grilled steak.

Now how easy was that? Chimichurri is so delicious and it makes everything taste better. What are you going to have with this sauce?

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Lemon and Garlic Potatoes

 One of my favorite flavor pallets is housed in the Mediterranean diet. Their use of lemons, olive oil, and fresh herbs is quite genious if you ask me. These three ingredients are so simple, and yet the flavor that they lend to a dish is simply superb!  If I had to eat one type of food for the rest of my life, Mediterranean would be it! This particular dish is my interpretation of one of my favorite appetizers at a Persian restaurant that I used to frequent. Truth be told, this dish was the best thing on their  menu! However, it was enough to bring me back to their restaurant again and again! That is until they started using frozen potatoes to make this! After that I was forced to make my own version of this beloved dish. Not to toot my own horn, (Toot! Toot!), but my version tastes a lot better.

Here is what you need
3 or 4 potatoes cut and cubed
The juice of 1 small lemon or half of a meduim/large one
1 clove of garlic sliced
3 tablespoons of chopped cilantro
4-5 tablespoons of Olive oil for browning the potatoes
Sea salt to taste

Heat olive oil in a frying pan. Place cubed potatoes in

Cook potatoes until they start to brown, tip, cook for 5 minutes on one side, brown and then flip to the other side to brown:

Once potatoes are brown and fork tender, add the sliced garlic, toss for ten to twenty seconds, just until you can smell the garlic, turn the fire off.

Add sea salt, lemon juice, and cilantro, toss and serve! If you like a little fire, add some chili pepper flakes to this…Yummy!

What is your favorite way to cook potatoes?
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