dave does dinner: strip steak with argentinian chimichurri
Dear lllaaawwrrrddddd. This was by far one of the best homemade meals I’ve eaten in months, and I didn’t even have to make it! I’m not sure how I have lived for 33 years without ever having the amazing-ness that is chimichurri – but now that I know it’s power, my entire steak-eating life seems like a sham. Sir Dave made this awesome dinner and of course he cooked the steaks perfectly – but the star of the show was the bright, herbaceous, bold and tangy chimichurri that I kept scooping up with every bite. I implore you, make this, eat it, love life.
2 steaks of your choice – we used strip steak
1/4 cup olive oil
1/4 cup red-wine vinegar
1/4 cup finely chopped onion
2 tbs minced red bell pepper
1 1/2 tsp minced garlic
2 tbs chopped flat-leaf parsley
1 1/2 tsp oregano leaves
1/4 tsp hot red-pepper flakes
1 fresh bay leaf (optional), finely chopped
3/4 tsp salt
1/2 tsp pepper
All you have to do is mix all of the ingredients above together. This recipe is from Epicurious, which says to let it sit for 2 hours, but in all honesty we were so hungry it probably only sat for 10 minutes. I can only imagine how amazing the chimichurri would be if it could get all co-mingled for 2 hours, so if you have the time, go for it!
I won’t give you a lesson on cooking steaks, because honestly Dave has it down so well I don’t dare compete! But he cooked the steaks on a sizzling hot cast iron skillet with butter and some sprigs of thyme thrown in until they were cooked to medium/medium-rare. If you are a newbie to cooking steaks, this finger test to check the doneness has always helped me out in a bind.
Once the steaks have rested throw a ridiculous helping of the chimichurri on that bad boy and devour. You will not regret this.
Sir Dave in our tiny kitchen, making the magic happen!