Wednesday, May 15, 2013

Lunch Week 16: Chimichurri Steak and Roasted Asparagus

So every Sunday, I head over to the kitchen to whip up a big batch of food for lunch the next week. Yes, I brown bag. And I almost always do it every week unless I become too busy to even buy cold cuts from the deli. I do it for several reasons being health, finance, and laziness. Now, you may think that spending hours on a day off to prep and cook five meals at once is hardly lazy. But let me remind you, I hate it when the time comes to decide what to eat for lunch every day. I work in Midtown so the choices are endless. My problem, the more choices, the harder it is for me. So it's much easier for me to have my lunch ready and already decided.

So my lunch for the week: Chimichurri Steak and Roasted Asparagus
It's a really super simple lunch this week. I grilled some steak seasoned with oil, salt, pepper, garlic powder, chili powder, and oregano. Then I made some chimichurri sauce (a parsley and garlic based Argentinian sauce) to add brightness to the meal. The vinegar and herbs was a nice contrast to the meat. On the side, I had roasted asparagus which I tossed with oil, salt, and pepper then roasted in the oven at 400oF for 15 minutes.

I really enjoyed this dish because it was pretty simple to make but also had a lot of flavor because of the chimichurri sauce. Just remember to undercook the steak a bit so that when you rewarm the dish it won't be overcooked.

Recipe below is courtesy of

Makes 3/4 cup
3 tablespoons red-wine vinegar
2 tablespoons water
1 tablespoon minced garlic (4 cloves)
1/2 California bay leaf, broken in half
3/4 teaspoon salt
1/2 teaspoon dried hot red pepper flakes
1/2 teaspoon coarsely ground black pepper
1/4 cup olive oil
1/2 cup finely chopped fresh flat-leaf parsley

1. Stir together vinegar, water, garlic, bay leaf salt, red pepper flakes, and black pepper until salt is dissolved.
2. Whisk in oil until combined, then whisk in parsley.
3. Let stand for 30 mintues at room temperature. Discard bay leaf and stir sauce before serving.

Cooks' note:
Chimichurri can be made up to 1 hour ahead and kept, covered, at room temperature.

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