Tuesday, April 21, 2015

Chimichurri Steak

I work in a school and recently large televisions were installed right outside the office area.  
My co-worker and I are planning on watching Kathy and Hoda while sipping coffee and working on the computer!  Apparently, those tvs will have pictures of students' work and other things about what students are learning.  Go figure?  I guess our television watching dreams are over.  Ha, ha!

Anyhow, one morning while watching the today show (in case you were wondering, it was a legit day off from school), They made the most amazing recipe that I just had to try!

A Chimichurri Sauce made with kale and radicchio, served over a grilled flank steak...just incredible.
Really, the Chimichurri Sauce would be a wonderful addition to chicken or fish too.  
Although, I could just eat it all by itself!


The recipe is originally from the Today Show kitchen, but I adapted it to suit my own tastes.  The Chimichurri Sauce is packed with flavor and texture!  Check out all the ingredients.

1 flank steak
coarse sea salt
fresh ground pepper
1/2 cup packed Italian parsley leaves, chopped
2 Tbsp minced garlic
1 shallot, chopped
2 Tbsp red wine
1 small head radicchio, chopped
2 cups kale, chopped
1/2 - 1 tsp red pepper flakes
1/4 tsp fresh ground pepper
1/2 tsp coarse sea salt
1/2 cup olive oil
Heat a grill.  Season flank steak with coarse sea salt and fresh ground pepper to taste. Cook over medium coals until cooked they way you like to eat red meat.  Set aside.  In a food processor, add chopped Italian parsley leaves, minced garlic, chopped shallot, red wine, chopped kale and radicchio.  Add the red pepper flakes, ground pepper and sea salt.
Begin to process and slowly add in olive oil until a fine mixture is created.  Serve over steak, fish or chicken.

You are going to want to pin and save this recipe.  I am a winter griller, but the official grilling season is almost upon us.  Keep this recipe handy!  It's so pretty and will impress guests too!

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