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