Steak…it’s a Texas thing.
Hi. Remember me? I’m Terri. I blog. Well, not so much lately. Sorry about that. I needed to vanish for a week or so and it lasted longer than I intended. But I’m back now. =) I’ll pretend that the 3 of you who read this blog are now rejoicing and glad to see me.
Not long ago I made a meal that I’d love to repeat every night. I grew up a bit of meat and potatoes girl. I know that it’s not the BEST thing for me to eat all the time, but I love it. It’s my dad’s fault. He loved a meal that included meat and potatoes and my mother, being a great cook and happy to make him happy, obliged him often enough that I became an addict. So, I’m always wanting a good meat and potatoes meal. Steak and garlic mashed potatoes. Chicken and garlic mashed potatoes. Pork chops and garlic mashed potatoes. Variety. =)
Last month Staci and I bought 55 pounds of meat from Paidom Meats and split it. (Paidom farms in an ecologically accountable manner – to find out what that means – check out their site). In my order I included flat iron steaks. I’d never had them, but was intrigued and had to give them a try. The first day of school seemed like a meat and potatoes kind of night, plus it was hot and the thought of food on the grill and not in my oven was very, very appealing!
So I gave the steaks a heavy dose of freshly coarse ground sea salt and pepper and tossed them on the grill- maybe 5 minutes on each side. I’m a medium rare kind of girl. I like my steak to moo back at me….
While the steaks were sizzling and getting happy I whipped up some chimichurri sauce (recipe at the end of this post). All steaks deserve the chance to be introduced to chimichurri. It’s a little party on your plate!
I’d already cooked up some red potatoes and creamed spinach as sides….creamed spinach – can you say that without wanting to eat some….like right now??? My favorite spinach is Spinach Madeline, which is just a kicked up version of creamed spinach, but I didn’t have all the stuff for that, so regular creamed spinach it was. Yum. Notice that I made a vat of it for me and 2 others who likely wouldn’t eat the spinach. So, I really made a vat of it for myself. This is why my jeans are snug….I couldn’t just WASTE the creamed spinach!!! That would be irresponsible.
This was obviously not a meal for those who are watching what they’re eating. This was a meal for those who were wanting substantial food and were HUNGRY!!! The result?
The flat iron steaks were gooooooood! I’ll definitely be ordering more of those. The chimichurri was mighty fine as well and really was a party on the plate. Another great meal at my house! I have to say it was made better only by my dining companions that night….cutie patooties.
Author: Terri from www.AGirlintheSouth.com
Recipe type: Sauce
A great topper for steak, this chimichurri takes dinner from ordinary to extraordinary!
- 2 cups coarsely chopped fresh flat-leaf parsley (about 2 bunches)
- 1 cup coarsely chopped onion
- ⅔ cup coarsely chopped carrot
- ¼ cup coarsely chopped garlic
- ½ cup vegetable broth
- ⅓ cup white vinegar
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon dried oregano
- ½ teaspoon crushed red pepper
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- Combine first 4 ingredients in a food processor; pulse until mixture is finely chopped.
- Combine the broth and remaining ingredients. With processor on, slowly pour broth mixture through food chute; process until well blended.
- Makes about 1½ cups