Chimichurri

The FULL MEAL: Starting with a Sauce

I love sauces. Dipping sauces, drizzling sauces, sauce for meat or fish or poultry, sauce for salad (aka dressing)…I love sauces.

This meal came together around one particular sauce, a favorite of mine, chimichurri.

This sauce is especially good drizzled over flank steak, and thus the meal preparation began.

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FULL MEAL RECIPE: Cilantro Lime Marinated Flank Steak with Chimichurri sauce. Sweet Potato Quinoa Patties. Baked Asparagus with a Balsamic ButterĀ Sauce. And Grilled Pears with Cinnamon Drizzle and Vanilla Ice Cream for Dessert.

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Cilantro Lime Marinated Flank Steak: This marinade was used for tacos. So I just ignored the last four ingredients to just focus on the marinade. It was very tasty. I don’t have a grill, so I seared the meat on both sides for about 2 min each and then transferred into the oven at 400 for about 8 min.

Chimichurri Sauce: There are many varieties when it comes to chimichurri. I prefer recipes that utilize Cilantro and it went well with marinade for the meat, so this was a winner. It has a very bright green color to the sauce which may be a bit off putting for some, but once you taste it, it will be well worth it. I just used this recipe for the sauce, since I found a meat marinade that I liked better elsewhere.

Sweet Potato Quinoa Patties: These were DELICIOUS! and good with a little chimichurri as well. I would suggest possibly putting the mixture in the refrigerator for awhile before cooking them (the mixture was pretty sticky and it was hard to form the perfect patty), also just putting the rolled ball into the skillet and flattening it while in there may help as well. Regardless of them not coming out looking the greatest, the taste was incredible.

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Baked Asparagus with Balsamic Butter Sauce: Classic. Delicious. So good, and when asparagus is on sale, so cheap!

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Grilled Pears with Cinnamon Drizzle:Ā This dessert is my new favorite! It was incredibly simple and so tasty. I don’t have a grill pan so I just put the pears face down in a casserole dish and baked them at 400 for about 15 min. Don’t skimp on the Maldon Salt. It is worth having the higher quality salt to really set this dish off.

 

The food was delicious and the company was even better. Sharing our table this evening was the Leonard Family. David works for New Hope Grief Support, a grief support community in Long Beach provided much need help and resources for people who are grieving and Gerty works as an elementary school teacher in the city. Their baby boy Isaiah didn’t get to enjoy the meal (not big enough yet) but he was the cause of many smiles and much laughter. So blessed to have these friends in my life!