Week 21, Meal 3: How not to marinate steak

Chef Brian and I had a bit of a mix up with Week 21, Meal 3: Chimichurri marinated flat iron steak over ancho roasted sweet potatoes, corn and tomatoes.

The problem was in the instructions for the chimichurri, the condiment of choice for beef in South America — specifically Argentina. See, the chimi I usually have is mostly parsley flake, floating in olive oil. Chef Brian wanted me to mix up those ingredients in a food processor so that it created more of a paste to marinate the meat in.

He wrote mix, but meant “mix in a food processor,” so I mixed by hand and was puzzled by the consistency and it’s lack of liquid. So I doubled the liquid. Then tripled the liquid, and by the next day I had pickled a gorgeous piece of flat iron steak.

Bummer for me, considering I didn’t get to eat this one, but it’s probably better to post the recipe and cook it when I repurchase the ingredients, than hold on to the post for another day. Recipe and directions after the jump …

The Recipe (Yield: 2 servings)

Chimichurri
1 bunch parsley, finely chopped
1 bunch oregano, finely chopped
2 T red wine vinegar
2 T olive oil
2 T water
3 cloves garlic, minced
1 t chili flakes
salt and pepper, to taste

– Mix all ingredients in a food processor. Add water as needed to thin the consistency and season to taste. Reserve 1/2 for serving and 1/2 for marinade.

Steak
14-16 oz. flat iron steak (skirt steak is good if you can’t find flat iron)
1/2 chimichurri marinade

– Trim flat iron or skirt steak of all big pieces of fat and sinew.
– Place trimmed steak in a large ziploc bag and add the chimichurri that you reserved for the marinade.
– Coat the steak well in the marinade and marinate for at least an hour, and preferably overnight.
– Preheat the grill over high heat. Spray grill with cooking spray. Grill steak to your desired doneness.
– Let rest and prepare for slicing before serving.

Roasted potatoes, corn and tomatoes
1 large sweet potato, peeled and medium diced
2 t vegetable oil
1/2 t salt
1/4 t pepper
1/2 t ancho chile powder
1/2 t paprika
1 ear corn, husked and grilled
2 roma tomatoes, seeded and diced
2 T chopped cilantro

-Preheat oven to 450 F.
– In a medium bowl toss sweet potatoes with oil, salt, pepper, ancho powder, and paprika. Transfer to a roasting pan and roast the potatoes until tender. About 12-14 minutes.
– Grill the corn while you grill the steak. When done, cut the kernels off the cob.
– When potatoes are done. Toss with corn, diced tomato, and cilantro.

To plate: Put about 1 cup of the roasted sweet potato hash on the plate. Slice the steak across the grain about 1/4-1/2 inch thick. Drizzle the steak and around the plate with 1-2 T of chimichurri. Serve.

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