Summer Supper

Tuesday, June 26, 2012
We enjoyed a great dinner on the roof on Saturday, but this could easily be a week night dinner. I need to remember that skirt steak is the perfect match for a week night dinner. It doesn't have to be marinated and it cooks in 5 minutes.

Skirt Steak with Chimichurri
Inspired by Everyday Occassions

Half bunch of flat leaf parsley
Few basil leaves
2 cloves garlic
½ cup olive oil
4 tsp balsamic vinegar
½ lemon, juiced
1 tsp salt
½ tsp ground black pepper
¼ tsp red pepper flakes
Skirt steak

Combine all ingredients in a food processor and blend until combined.

Season skirt steak with salt and pepper.  Cook on a very hot grill for 3 minutes on one side, flip and 2 minutes on the other side.  Let rest for a few minutes before slicing, on the diagonal, against the grain. Serve chimichurri sauce over the steak.

Inspired by Camille Styles

Corn, either frozen or fresh
Edamame, shelled
Cherry tomatoes, halved
Red bell pepper, diced
Vidalia onion, diced
Salt & Pepper
Fresh basil

Have you noticed I'm not that great with measurements?  I'm fine with it for baking but cooking? Um, not so much.  I think it's because it doesn't really matter.  Really like edamame? Use a lot!  Prefer corn? Double up.

In a large skillet, melt some butter and saute the onions until translucent.  If you're using any frozen veggies (e.g. corn, edamame), add those and cook until heated through.  Add any fresh veggies (e.g. corn that's been cooked/grilled/boiled/baked, red pepper, and tomatoes) and saute until heated through.  Season with salt and pepper.  Right before serving, squeeze some fresh lemon juice over the dish and add fresh basil.
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