If you asked me as a kid what my favorite meal was I would quickly answer, “steak and potatoes.” I don’t know if it was because I never ate steak unless it was my birthday or because I loved it. As an adult I have had my share of steaks. So many of them are overcooked, dry and flavorless. Then people slather the tasteless steak with sauce. Well, no more steak fouls! I have the solution to the best steak complimented with a fresh chimichurri glaze. This will take your steaks from drab to wow with only a few ingredients.
Chimichurri is a green sauce served over grilled meats. It is simple to make but complex in taste when it is served over meats. This sauce is a staple in South American cooking. We eat it all the time at Cuban restaurants in South Florida. My favorite sauce comes from a restaurant in Ft. Lauderdale called El Tamarindo. From the outside ist seems like nothing fancy. However when you step inside it takes you to South America. Their sauce is hands down the best. Luckily, while I was in there eating they shared their recipe with me! Also, this sauce is not just for meat. Nothing better than lightly toasted bread dipped in the Chimichurri sauce in lieu of butter. Once you try this you will never go back to that red stuff.
El Tamarindo Chimichurri Sauce
1 1/2 cups loose-packed fresh parsley leaves (stems removed before measuring)
12 medium garlic cloves
1 1/2 cups extra-virgin olive oil
1 1/2 teaspoon salt, or to taste
1/4 teaspoon fresh-ground black pepper, or to taste
1/4 teaspoon red pepper flakes, or to taste
In a food processor or a blender, combine the parsley and garlic until both are finely chopped but not pureed. Add the olive oil, salt, pepper and cayenne. Slowly pulse to combine.
Pour into a mason jar and let sit at room temperature at least 2 hours before serving so the oil flavors can come together. Once you use, if you have leftovers: refrigerate. Make sure and allow the sauce to return to room temperature before serving.
Flat Roasted Parmesan Potatoes
1 package of small yukon gold potatoes
1/4 cup olive oil
1 teaspoon sea salt
1/2 teaspoon fresh thyme, chopped
1/2 teaspoon fresh rosemary, chopped
1 tablespoon fresh garlic, minced
2 tablespoon Parmesan cheese, grated
Preheat oven to 450 degrees. In a large sauce pan boil the little potatoes for 15-20 minutes just until tender. Drain the water from the pan.
Line a baking sheet with parchment paper and lightly spray with nonstick cooking spray or brush with olive oil. Place one potato on the sheet and lightly press down on the warm potato till smashed slightly. Do not mash or it will not hold together. In a small bowl combine the oil, salt, thyme, rosemary, and garlic. Drizzle the oil over the smashed potatoes. Bake for 15-20 minutes or until browned. Sprinkle lightly with parmesan cheese and return to the oven to cook 5 more minutes. Serve!