Day 96: “Time for Dinner”
April 6, 2011
Chimichurri sounds like an exotic sauce that would take time and have some level of complexity with it. However, it was easy and in 30 seconds you had your sauce done. Chimichurri is a sauce that is of South American in origin and gives you a sample of some exotic flavors that we find in the Southern Hemisphere. But the thing to keep in find is it is simple to make. Do I need to say that again, it is simple to make. My 6th grader could make this and he just got over his fear of the blender. So fire up the grill and plug-in the blender as this could be a busy night meal where you are shopping at the store at 5:30 and have to have supper on the table by 6:00.
Finally a meal planning for busy families cookbook with a lot of pictures! I think it is because it is from the editors of “Cookie” magazine. Every recipe comes with a picture. Love it! It is a 2010 publication so that is always nice to have a fresh new cookbook with fresh and new ideas. Unique recipes like Juice-Box Salmon have my interest or tips on freezing ginger-garlic-onion cubes to add flavor to your sauces. I think I am going to keep this cookbook for the full 3 weeks that I have it checked out in order to do some meals out of it. This will be a cookbook that I recommend for my meal planning for busy families class that I teach!
The Ruling: We all loved it! I used ribeye instead of skirt steak for two reasons. My store did not have skirt steak and ribeye was on sale. You can literally pick all of these items up at the store and have the meal on the table in no time. Serve with a crusty loaf of bread and a salad and you will be seen as a winner in your family….or until you make something gross! I do have steak eaters in my family. The middle one does have braces and he sometimes gets food steak stuck in them and then he will stop eating. But, it is worth it and that means there is more steak for the rest of the crew to eat! I should say that my husband made this meal for us, and I heard no complaints from him…..so double winner of a recipe! We had extra sauce so we placed it in the freezer. If you have an ice-cube try, this would be a great way to freeze them in cubes and then pop in a container once frozen. Take one or two out as needed when you steak goes on sale again!
Grilled Steak with Blender Chimichurri, page 101
- 4 garlic cloves peeled
- 1/2 cup olive oil
- 1 teaspoon salt
- 1 tablespoon dried oregano
- 2 pieces of skirt steak (about 1 pound)
- leaves from 1 bunch Italian parsley
- 1/4 cup red-wine vinegar
- 1/4 teaspoon crushed red-pepper flakes, optional
- Heat the grill (or a heavy skillet) to medium high.
- In a blender, combine the garlic, olive oil, salt and oregano until smooth. Remove a couple of tablespoons of the mixture and slather it all over the steak. Add the parsley, vinegar, and pepper flakes (is using) and blend until almost smooth.
- Cook the meat, turning once, until browned, 3-4 minutes on each side. Serve with chimichurri sauce.
To Joyful, Simplified Living,
MS. Simplicity, also known as Melissa Schmalenberger operates her business as I Did it with MS. Simplicity. She is a Professional Organizer based out of Fargo, ND and her website can be found at www.ididit-fargo.com . Need to contact MS. Simplicity privately, you can email her at email@example.com. For daily organizing tips find the MS. Simplicity fan page here.
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