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for my man: marinated skirt steak with chimichurri sauce and cauliflower potato mash

Posted on November 27th, 2011  |  7 Comments

First off! Michigan beat ohio state 40-34! Go Blue!

in other news…

I’ve been away.

In Michigan (Go Blue!) Where I had a wonderful Thanksgiving with my family minus one very important person. My man.

But I’m back. And I’m cooking. For my man. Cause I missed him just that much.

Yeah, grilling flank steak good. And chimichurri sauce so good you could drink it. For reals.

I decided to toss in some mashed cauliflower potatoes, a family fav, and add a salad , just to balance everything out. Plus I like me some greens.

I hope everyone had a wonderful and thanks-filled Thanksgiving. And if you didn’t, then I hope today can be wonderful and thanks-filled day, why stop after the third Thursday in November, if we really try we could make it last the rest of the year!

I’ll start, I am thankful for food.

And appetizers. (as a cooking lady, I find it very helpful to have something for my man to eat while I’m cooking. beats fighting him off every 5 minutes from coming into the kitchen wondering when dinner’s gonna be ready.)

 

With some love, I marinated the steak in garlic, olive oil, cumin, pepper and smoked salt.

Then I whipped up the chimichurri sauce and let it sit for bit at room temperature.

 

Food processor did all the work, but you get to take the credit. Love that!

 

For the cauliflower potato mash, the potatoes were boiled and the cauliflower was roasted. yeahhh.

Olive oil, smoked salt, pepper and paprika. I tossed some garlic cloves in there too.

Have I told you how much I like love am obsessed with garlic? Besides being an amazing flavor boaster, it’s loaded with anti-inflammatory properties, and who doesn’t feel a tad inflamed these days? (just replace inflamed with bloated if you don’t catch my drift.)

I am totally going to do vegetable mashes more often. Just a tad half and half with a dab of butter.

I don’t have a potato masher so I just used a wooden spoon, giving me a chunkier mash texture which I really liked, but you could easily purée this using a blender or hand-held emulsifier.

Roasting the cauliflower added a nice crunch to the mash too, def went back for seconds on this!

Steak. Meat. Steak.

Ridiculously good, I couldn’t believe we had leftovers! I’ll give it up to the marinade- emphasis on the smoked salt courtesy of Trader Joe’s. Since we were indoor grilling it, the salt was the perfect add-on to get that smokey flavor.

Meat and potatoes were a great way to show my man how much I missed him while I was away. And a great way to welcome myself home, a delicious meal with little effort and lots of love.

Happy Sunday! And Happy Birthday to my beautiful sister, Jenny!

~l

 

marinated skirt steak

by lafig

Prep Time: 1.5 hours

Cook Time: 20 minutes

Keywords: Valentine’s Day, skirt steak

Ingredients (2 servings)

  • 1 lb. skirt steak, preferably grass fed
  • 1-2 Tbsp extra virgin olive oil
  • 1 Tbsp garlic, chopped (about 4 cloves)
  • 1/2 tsp cumin
  • 1/2 tsp smoked salt
  • pepper

Instructions

Massage the oil, garlic, cumin, salt and pepper into the meat and marinate in the fridge for at least 1 hour.

Remove from fridge and let sit for 20 minutes before cooking, scrap off most of the big pieces of garlic.

Heat grill pan on high heat and add some oil, sear the meat on both sides, flipping only once. It’s a thin piece of meat so it doesn’t need too long, but it depends on how you like your meat cooked. I’m more of a medium to medium-well kind of gal so I left it there for 4 minutes each side.

Remove from pan and let rest for at least 5-10 minutes before slicing, otherwise you’ll lose all the juices.

cauliflower potato mash

by lafig

Prep Time: 5 minutes

Cook Time: 30 minutes

Keywords: cauliflower paprika potatoes

Ingredients (6-8 servings)

  • 6 potatoes
  • 1/2 head cauliflower, cut into florets
  • 1-2 Tbsp extra virgin olive oil
  • 1 Tbsp butter
  • 1/4 c. half and half
  • 1 tsp smoked salt (1/2 for cauliflower, 1/2 at end)
  • pepper
  • paprika

Instructions

Quarter the potatoes, place them in a large sauce pan, cover with water and bring to a boil, cook until fork tender.

In a preheated 420 degree oven, roast cauliflower tossed in oil, salt, pepper and paprika for 20 minutes, or until for tender.

Drain the potatoes, place back in same pan off heat and add cauliflower, butter, half and half, salt and pepper.

Mash together with a masher or wooden spoon to desired consistency, salt to taste.

chimichurri sauce

by lafig

Prep Time: 5 mins

Keywords: cilantro oregano garlic

Ingredients (1 cup)

  • 1/2 c. extra virgin olive oil
  • 1/3 c. red wine vinegar
  • 2 garlic cloves
  • 1/2 tsp smoked salt
  • 1/2 tsp pepper
  • 3/4 c. parsley, packed
  • 1/2 c. cilantro, packed
  • 1 Tbsp oregano, fresh
  • 1/4 tsp red pepper flakes

Instructions

Combine everything in a food processor and pulse until smooth.

Enjoy!

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7 Responses

  1. Meghann says:

    looks amazing! i miss you already.

  2. barb says:

    Looks truly delicious honey.

  3. Dara says:

    Yum! I love a good chimichurri sauce. I need to pick up some flank steak. Well done.

  4. […] Marinated skirt steak with chimichurri sauce and cauliflower potato mash […]

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