Grilled Flank Steak with chimichurri sauce

I have come to the realization that we eat way too many flank steaks in my household… Here’s a delicious chimichurri sauce to pair with your flank steak! I’m pretty positive this recipe is already on my blog for a taco recipe – and it’s that good that it needs to be repeated! (Also I’m happy to say the cilantro and parsley were both used from my own garden!)

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Ingredients: (serves 2-4)

For the steak-

  • 1 flank steak, tenderized using a meat mallet to the same thickness
  • 1/2 TBSP each of dried: oregano, thyme, smoked paprika, garlic powder, chili powder and coriander
  • 1/4 tsp each salt and pepper, or more to taste

For the Chimichurri sauce-

  • 1C loosely packed cilantro
  • 1C loosely packed parsley
  • 3 cloves garlic, crushed
  • 1 shallot, peeled and rough chopped
  • 2 jalapeno peppers (remove seeds and ribs for less spice.)
  • 1 large lime or 2 small limes zested and juiced
  • salt and pepper to taste
  • about 1/4c extra virgin olive oil, or enough to get it to a smooth consistency.

directions:

  1. Heat your outdoor grill to a medium heat. In a small bowl mix together your oregano, thyme, smoked paprika, garlic powder, chili powder, coriander, salt and pepper. Spread over both sides of your steak, pressing the spices in to the steak.
  2. Put your steak on the grill. Let cook for about 7 minutes on one side. Flip and continue cooking for another 5 to 7 minutes or until a meat thermometer reads 125F. Remove the steak from the grill to a cutting board, cover loosely with tin foil and let it rest for about 7-10 minutes.
  3. In a food processor or a blender, add in ALL of your sauce ingredients. blend until you get a nice partially chunky but smooth consistency.
  4. Serve with your steak! mmmmmmmmm.

Spring Gnocchi with fresh herbs

Dinner tonight is super fresh and super simple! There’s a little bit of chopping, and we cheated by buying our gnocchi instead of making it today. Oops! No time for that today! This was quite the refreshing dish. I love all the green in it! Give it a try!

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Ingredients: (serves 4)

  • 700g fresh potato gnocchi
  • 2 tbsp EVOO
  • 4 tbsp butter, divided
  • 1 large leek, diced and rinsed to remove dirt
  • 1 small bunch of asparagus, tough ends broken off, cut into 1/2″ pieces
  • 4 large green onions, whites and greens separated, and sliced
  • 4 large garlic cloves, sliced (not minced. we want nice big but thin pieces.)
  • 1c Peas
  • zest and juice of 1 lemon
  • salt and pepper
  • 1/2c parmigiano reggiano + more for serving
  • few leaves of basil, torn
  • 1/2c parsley, rough chopped

Directions:

  1. In a large skillet over medium heat, add 2 tbsp EVOO and 2 tbsp butter. Let the butter melt and the oil get nice and hot. Add your gnocchi in and brown on both sides.
  2. Once your gnocchi is browned, add in your leeks, asparagus, whites of the green onions and garlic. Cook until the leeks and asparagus start to get tender. (a few minutes.)
  3. Add in your fresh peas, remaining 2 tbsp butter, greens of the green onions, and season with salt and pepper.
  4. Add your lemon zest and your lemon juice, 1/2c parmigianno reggiano, parsley and basil. Remove from heat and serve immediately. Sprinkle with more cheese!
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Corn and Bacon Carbonara

One of the best things in the whole world besides everybody’s love for bacon, is pasta! And what better way to eat pasta than to eat it freshly made? There is something so mouth watering about a home made pasta, it is simple, delicious and SUPER fast cooking. If you don’t feel like making pasta, most grocery stores sell fresh pasta in the refrigerated section, or you can even just use boxed stuff. Whatever makes you happy. This recipe is also a good way to use up corn from the garden in the summer!

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Serves 4

Ingredients:

  • 1 pack of bacon, diced
  • 1lb fresh pasta such as fettuccini, spaghetti or linguine
  • 1 medium yellow onion, diced
  • 4 large cloves of garlic, minced
  • 4 ears of corn, shaved OR 2 cups frozen corn (whatever you can get.)
  • 1/2C parsley, loosely packed and rough chopped
  • 1 tbsp Extra virgin olive oil (EVOO) +1 tbsp if needed
  • Salt and pepper to taste
  • 1C fresh grated parmesan cheese
  • 2 Large egg YOLKS (save the whites for breakfast.)
  • 1 tbsp corn starch

Directions:

  1. Bring a large pot of water to a boil. Once boiling, salt the water.
  2. In a large skillet just over medium heat, add your bacon. Cook your bacon to your desired doneness. I love crispy bacon, so I cook the heck out of it. Once cooked, remove it from the pan with a slotted spoon to a paper towel lined plate (To drain excess fat.) DROP your pasta – cook according to package directions.
  3. Drain as much bacon fat from the pan as you can. Add 1 tbsp EVOO, and let it get nice and warm. Add your onions to the pan, cook until they start to go translucent. Add in your corn kernels and your garlic, give it a nice good stir, cook for a couple minutes until the corn is cooked or warmed through.
  4. In a cup or measuring cup add your egg yolks, slightly whisk them. Add in 2 cups of starchy cooking water from the pasta pot and whisk in your 1 tbsp of corn starch. Add this to your skillet full of corn and onions. Add your bacon back in, season with salt and pepper (ALWAYS taste before you season, and season accordingly.) At this point I turn the heat just between low and medium.
  5. Drain your pasta and add it to the skillet – TOSS everything together. your sauce should be thickened up a bit add more liquid if you prefer. OR just drizzle the pasta with a bit of good EVOO!
  6. Garnish with parsley and make it RAIIIIINN with cheese. And then have more at the table for serving because you can never have too much cheese. Right?

Herb Stuffed Chicken with a white wine sauce

Herb stuffed chicken with a white wine sauce

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Ingredients:

-2 boneless skinless chicken breasts, butterflied and flattened

-4 slices of prosciutto

-2 tbsp each of fresh oregano, thyme, parsley, and chives coarsely chopped

-6 slices fresh mozzarella cheese

-salt and pepper to taste

-1 FAT tbsp olive oil

For the sauce:

-2 garlic cloves, minced

-1 tbsp each of: oregano,thyme,parsley

-1.5c white wine

-1 tsp flour mixed in to 5 fl oz cream

Directions:

Preheat your oven to 425 F. Once you butterfly your chicken, use a pan or a tenderizer to flatten your breasts to the same thickness. You want them decently thin so you can stuff and roll them.

Season both sides of the breasts with salt and pepper. Place your mozza and fresh herbs on your chicken breasts. Roll up nice and tight. Wrap the chicken with 2 slices of prosciutto de parma.

In a skillet over med-high heat, add your EVOO. brown chicken on ALL sides. place in the oven and cook for 17-20 minutes, or until cooked through.

Once the chicken is done cooking, remove from the oven. Place chicken on a plate. Put your pan back on the stove on medium heat. (I always use frying pans that can go in the oven.) Add your garlic cloves to the chicken drippings. Saute for a minute until the garlic is fragrant. Add in your herbs, sauté. Add your white wine, and cook until it is reduced by almost half. Slowly whisk in your cream+flour mixture. Season with salt and pepper. Serve over the chicken.