Steak with Chimichurri Sauce

Chimichurri sauce is one of those quintessential summer dishes; it's nothing but fresh herbs and olive oil.  Think of it like South America's pesto sauce, but it's much more flavorful (not that I don't like pesto)!

 {Steak with Chimichurri Sauce}

 {Steak marinating in a spice rub}

 {Making the chimichurri sauce}

 {I was so hungry, I immediately had to take a bite and snap a side picture}

One year ago:   Beef Bourguignon

Steak with Chimichurri Sauce
from Better Homes and Gardens

Makes 4 servings

4 steaks
2 teaspoons chile powder
2 teaspoons sweet smoked Spanish paprika
1/2 teaspoon coarsely ground pepper
2 teaspoons brown sugar
1/2 teaspoon kosher salt

1 tablespoon olive oil
3 cloves garlic, peeled
1/4 onion, peeled and cut into quarters
1/2 cup olive oil, or more to taste
1.5 tablespoons red wine vinegar
1.5 tablespoons lemon juice
1/2 teaspoon fine-grain sea salt
1/4 teaspoon freshly ground pepper
1/4 teaspoon red chile flakes
1 cups tightly packed chopped fresh curly parsley
1/2 cup tightly packed fresh cilantro
1 cup tightly packed fresh mint 

1. In a small bowl, whisk together chile powder, paprika, pepper, salt, sugar, and oil.
2. Rub spice mixture on one side of steaks and allow to sit for 30-45 minutes.
3. Meanwhile, combine remaining ingredients in a food processor until smooth; store in the fridge until steak is done.
4. Preheat the grill. 
5. Cook steak until your desired temperature is reached.
6. Serve steak with sauce. 

I also had the leftovers with grilled chicken with excellent results.  I basically licked the bowl this was stored in.  The Hubby tried it, and he said he didn't know if he liked it or not because it was "weird".  For the record, he ate chimichurri sauce, twice.  I think he liked it.

And now the winner of our Pyrex Giveaway is---Bea!  I have emailed the winner!

Thanks to all who entered the giveaway!  Check back in September for another!

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Argentine Beef Stew

In culinary school, my favorite class was International Cuisine.  Basically, for one week we learned about and cooked another country's/region's cuisine.  Unfortunately, we didn't delve too much into South America.  Our lesson for it was to pull a country out of a hat, research the cuisine, find a recipe for that country and make it.  I pulled Argentina, and I was lucky because our Spanish teacher was from Argentina!  (Yes we had to learn kitchen Spanish as part of our curriculum...)  She gave me this recipe, and I have been in love since!

 

{Argentine Beef Stew with buttered bread--my real life lunch today!}

Traditionally, this was slow cooked actually IN a pumpkin, but for ease, I've always included a squash in this recipe instead (much easier and cleaner).  However, this was my first time making it in a crock-pot, but I wasn't too worried about how it would turn out.

 

{Gathering all the ingredients}

 

{You want to sear this meat and get it nice and brown on the outside!}

 

{Click here to learn how to de-glaze a pan}

 

{Apricots are used in this dish.  If for whatever reason, you don't want to add them, then substitute 1/2 cup honey or raisins for them (but you are missing out--just saying)}

 

{Squashes are difficult to peel and cut.  I found out AFTER I did this that you can buy pre-diced and peeled squash in the produce section--guys save your fingers/hands and buy a bag!}

 

{Such beautiful colors!}

 

{Going in the crock-pot}

Argentine Beef Stew
from a wonderful Spanish teacher's family recipe

Serves 6

2 tablespoons olive oil
2 pounds beef stew meat
1 medium onion, diced
5 cloves garlic, minced
1/2 cup dry red wine
2 cans diced tomatoes
2 peppers, diced (your choice of color)
1 cup dried apricots, diced (sub same amount of raisins or 1/2 cup honey if you desire)
1 large potato, peeled and diced
1 large sweet potato, peeled and diced
1 small acorn or butternut squash, peeled and diced (about 1 pound)
8 oz frozen corn
3 cups beef broth
1 teaspoon ground black pepper
1 tablespoon dried oregano
2 teaspoons dried basil
1 teaspoon chili flakes (optional and can be decreased to taste)

1. Heat oil in a pan; add meat and sear until browned on most sides.
2. Remove meat and add onions and garlic; saute until golden brown.
3. Add wine to onions and garlic to de-glaze the pan.
4. Place everything in a crock-pot.
5. Cook on high for 6-7 hours or until potatoes and squash are done.
6. Season to taste with salt.
7. Serve.

Have you ever tried a different take on a beloved recipe (like this twist on beef vegetable stew)?  Did you like it?

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