Monday, March 22, 2010
Dinner at Home: Steak with Chimichurri
Sunday I prepared a dinner of grilled steak with bacon chimichurri and a grilled romaine salad. I got the recipes from Food and Wine and was happy with the results, so I thought I'd share them since they are very simple (except for the chimichurri which was too vinegary anyway - liked the bacon but another recipe for it would be better). The marinade was a cup of red wine, 8 cloves of crushed garlic, two sprigs each of rosemary and thyme (roughly chopped), one finely chopped small red onion and two tablespoons olive oil. Make sure to let the steak sit refrigerated in the marinade for at least four hours, turning over once, but allow it to come to room temperature before grilling to ensure even cooking. The salad dressing was also fantastic and very simple. It consisted of the cloves from one head of roasted garlic (cut off top of garlic head, drizzle with olive oil, sprinkle with salt and pepper, wrap in foil and bake until sweet and tender, about 25 minutes), 1/4 cup buttermilk, juice from one juicy lemon, half a cup of olive oil, and salt and pepper. Combine in a food processor. For the salad grill halved heads of romaine for 2-3 minutes, pour dressing on top, and shave manchego cheese on top. So easy yet so delicious! I served it with Near East Whole Grain blend of roasted pecan and garlic. I'll definitely make this again as we are approaching BBQ season.