Tuesday, July 5, 2011

Summery Steak

So, tonight I felt like Mexican. But, not just the typical Mexican (taco night), or even something with a little more pizazz (I already have barbacoa burritos planned for another day). Tonight we had something simple, with just a hint of Mexican flavor.

Strip steaks with chimichurri, spicy grilled potatoes and avocado
Here's what you need:
Potatoes (I used one large potato for the two of us)
1 avocado
1 punch of parsley
1 punch of cilantro
1 small red onion
Olive oil

To make the chimichurri, put the parsley, cilantro and red onion in the food processor and let it run until it turns into a choppy pesto consistency, then, while it's running for another 10 seconds or so, drizzle in some olive oil.

To prepare the potatoes, slice then in thick slices and toss the slices with olive oil, salt, pepper, garlic powder and cayenne pepper.

Grill the potatoes until they're soft, and grill the steak to your liking.

Once everything's ready, slice an avocado and serve it on the side. It tastes really great with the spicy potatoes. Spread the chimichurri on top of your steak or use it as a dip - it's up to you, and either way, it's delicious.


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