Flank Steak with Parsley-Garlic Sauce
Ingredients:
· 1 1/2 lb. flank steak
· coarse salt and ground pepper
· 1 tbsp. olive oil
· 1-2 
garlic cloves
garlic cloves· 1 bunch flat-leaf parsley, stemmed (about 4 cups)
· 3 tbsp. fresh oregano leaves
· 3 tbsp. white-wine vinegar
· 1/8 tsp. red-pepper flakes
· 1/4 cup olive oil
· 2 tbsp. water
· 1/2 tsp. salt
Directions:
Generously season both sides of flank steak with salt and pepper. Heat oil in a large skillet over medium-high heat. Cook steak 7-8 minutes per side for medium-rare. Transfer to a cutting board; let rest, covered, 10 minutes. Thinly slice against the grain.
In a food processor, pulse garlic until finely chopped. Add parsley, oregano, vinegar, pepper flakes, oil, water, and salt. Pulse until herbs are finely chopped. Serve with steak.
Based on chimichurri, a staple of Argentinean steakhouses, this zesty sauce can be served with just about any cut of meat. It is also great drizzled over roasted potatoes and other vegetables or stirred into rice or minestrone.
Servings: 4
In the recipe it calls for it to be cooked inside, but with it being Summer, I wanted to use the grill. I preheated the grill on high and a few minutes before putting the meat on, I turned it down to medium-low. I oiled both sides and seasoned both sides with Kosher salt and fresh ground pepper. I cooked it on the grill for 6 minutes on one side and 5 minutes the other. This was for medium-rare. If you want a bit less red, do 6 minutes on both sides. Don't forget to let the steak sit for 5 minutes before carving so the juices that rush to the surface of the meat from the heat can be reabsorbed. When you slice it, you want to use a long, sharp knife and cut on as much an angle as you can handle against the grain. Place the slices on the platter and drizzle with the chimichurri sauce.
Lucinda Scala Quinn’s Tourned Steamed Potatoes
Ingredients:
· 7 small yellow potatoes
· 1 tbsp. butter
· 2 tbsp. chopped fresh herbs
· 1/4 tsp. white pepper
Directions:
Put 1 cup water and some salt into a saucepan with a steamer basket inside and bring to a boil.
Using a paring knife, peel the potatoes, turning as you peel off the skin, into a football shape.
Add potatoes to the basket and steam until potatoes are knife-tender and the water has evaporated, about 20 minutes.
Transfer the potatoes to a bowl and add 1 tablespoon butter, chopped herbs, and white pepper. Toss to coat. Serve warm.
Servings: 2
This recipe comes from Lucinda Scala Quinn and if you've read my previous posts you know how much I love her. This recipe was very good, but I would add a couple things, but the hubby thought it was perfect as it was. Please note that this is for 2 servings. I doubled it and used my dutch oven to steam them. For the herbs I used what I had in the garden which was parsley, chives, oregano, and thyme. I have basil, but thought that flavor would dominate too much. When choosing herbs, I would say go heavier with the parsley and the chives and use the oregano and thyme to accent. I just feel parsley and chives are perfect for potatoes.
In the recipe, Lucinda peels the potatoes with a small pairing knife and turns it as it peels off the skin. I will admit that I started off that way but after a couple nicks on my knuckle, I resorted to the potato peeler. I feel no shame admitting this. The only salt used is in the water you steam the potatoes in, but I don't think a sprinkling of sea salt with the herbs would hurt. Since I doubled it, I used 2 tbsp. butter, but 1 tbsp. more wouldn't hurt either. To make sure they have been steamed enough, the tip of a knife should penetrate very easily. The 20 minutes was perfect for my double batch. Enjoy!
