We Made: Steak with Chimichurri

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It was my birthday last week, so my husband went all out on the dinner front and got crazy fancy with his cooking. When he asked me what I wanted for my birthday meal, I really had no clue about what I wanted as the main part of the meal, but I opted in for cream cheese mashed potatoes and brown sugar glazed carrots as sides (two of my absolute favorites). It was his job then to look up what he thought would go well with that, and he decided on steak with chimichurri.

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Chimichurri

Overall, it wasn’t too difficult to make — we made the chimichurri a day in advance, because Andrew thought it’d be best to let all those flavors soak together. Then, we marinated the steak in the chimichurri at the same time, so it’d have 24 hours to soak up some of that flavor too.

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Steak is marinated and ready to cook!

After taking the steak out, we cooked the steak in a cast iron skillet, 5 minutes on each side, and then let it rest.

Letting that cook for just a little bit.
Resting steak

It was pretty easy and our smoke alarm only went off about 4 times during the entire process, which wasn’t too bad at all!

Delicious, delicious food — Happy birthday to me!

It was an AMAZING birthday dinner and I continue to be grateful for being married to a man who knows how to cook. (I did the carrots and helped with the potatoes!)

If you’re interested in trying it yourself, we adapted our steak recipe from Mark Bittman’s grilled steak recipe — so go ahead and click on that and share with us how you liked it!

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