You need to make this chimichurri dish.
Today, right now. Go pick some parsley or get some from the store and start making the chimichurri sauce, right this very second. It only takes a minute and you will fall over with happiness with the first bite and be so glad that I can be so bossy and made you do it.
I’m serious. I love all of my recipes but this one is freakin’ amazing, if I do say so myself. First of all, you can make and serve it all in one dish. So less cleaning after which is what we all want.
Second, it’s a great way to use any leftover steak which is always a bonus. And third, the flavor will make you jump up and down with glee that it’s summer and everything you’re eating is fresh and healthy and sooo delicious. Minus the steak, that’s not healthy.
Which brings me to number four…if steak’s not your thing, make this all about the fresh veggies and potatoes and yummy chimichurri sauce. Or heck, make it with chicken. Vegetarian or carnivore, doesn’t matter.
Just make it.
If you recognize the “potatoes-in-bottom-of-the-cast-iron-skillet” thing going on there, then you must have seen my Breakfast Skillet from a couple of weeks ago. This means you already know how obsessed I am with preparing potatoes this way and how often I make them. Just today I made another one-skillet dish with the potatoes on the bottom just like the others…and it was also darn good (although this one is still my favorite).
It’s possible you may have extra chimichurri once your noshing fest is over. I didn’t, but then I could drink the stuff. If you do have a bit left, or if you simply want to make a double batch and have some on hand for other uses, then here’s a list of 20 more delicious ways to use chimichurri. But do make this first, I promise you will love it!
A couple of other really good lookin’ chimichurri dishes:
- 1 cup extra-virgin olive oil
- 2 cups fresh Italian parsley leaves
- 3 garlic cloves
- 1/4 cup hot & spicy fresh oregano leaves (or regular with a large pinch of red pepper flakes)
- 1/4 cup red wine vinegar
- 2 ribeyes (room temperature (or leftover steak, chopped))
- 1 tablespoon vegetable oil
- 2 pounds tiny baby potatoes (the tiniest you can find)
- 1-2 cups reduced-sodium chicken stock or broth
- 3 T unsalted butter
- 1 green zucchini (diced)
- 1 yellow zucchini (diced)
- 3 ears corn (kernels removed and cobs discarded)
- 1 red bell pepper (diced)
- 2 green onions (chopped)
- kosher salt & freshly ground black pepper (to taste)
For the chimichurri:
- Place all ingredients into a high-powered blender and blend until very smooth. Allow to sit at room temperature for at least 30 minutes to allow flavors to meld while you prepare the rest of the dish.
For everything else:
- Preheat a 12-inch cast-iron skillet over medium-high heat. Season steaks on both sides with salt & pepper. Add a tablespoon of vegetable oil and add steaks to the skillet when the oil begins to shimmer. Cook steaks, turning once, until the desired degree of doneness (I recommend medium-rare). Remove steaks and set aside to rest, covering loosely with tented foil.
- Without cleaning the skillet, add vegetables to skillet and cook for just a few minutes, until tender but still slightly crisp. Remove and set aside.
- Place one layer of baby potatoes in the skillet, fitting slightly snugly. Pour chicken stock over potatoes just until halfway up their sides. Bring to a boil over medium-high heat. Reduce heat to medium, cover skillet and cook for 5 minutes.
- Remove the cover from skillet and cook another 5 minutes. Cut butter into three pieces and lay each piece of butter in a different spot over the potatoes, allowing to melt. DO NOT STIR. Keep cooking until all liquid has evaporated and you hear a sizzling sound – that sound means that the potatoes are now starting to brown. Using something flat-bottomed (I use a tamper but anything flat-bottomed will do), gently press down on each potato to flatten gently (it’s okay if they split). Now just leave them alone to brown – no stirring – for another 5 minutes, checking the bottoms occasionally.
- Meanwhile, cut the steak into bite-sized pieces. When potatoes are ready, top them with steak then pile on the vegetables. Use foil to tent for a few minutes to gently heat through.
- Pour chimichurri sauce over everything in skillet until just coated. Serve immediately with extra chimichurri at the table.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 494Total Fat: 35gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 26gCholesterol: 12mgSodium: 342mgCarbohydrates: 43gNet Carbohydrates: 35gFiber: 8gSugar: 6gProtein: 8g
This data was provided and calculated by Nutritionix.