Flank Steak With Basil Chimichurri & Tomatoes

It’s been a while since I’ve made myself some steak, mostly because I really need to be in the mood for meat in order for me to eat it, which is rare these days. But Whole Foods opened up a new store in Williamsburg, Brooklyn which is fairly close to me, and I was excited to have a market in the neighborhood to buy “non-creepy” meat from! I had a lot of basil on hand, so I made a chimichurri to top the steak with, then added some pretty cherry tomatoes from my CSA. It was a successful dinner! I did have a lot of steak leftover though, so in the morning I made myself steak and eggs with an easy roasted tomato relish. I’ve added that quick recipe below as well!

Ingredients: (serves two)
Flank steak
Olive oil
1 cup fresh basil leaves, packed
1/8 cup red onion
1 small garlic clove
3 tablespoons olive oil
1 teaspoon red wine vinegar
1 teaspoon lemon juice
Pinch red pepper flakes
Fresh cherry tomatoes
Salt and pepper, to taste

Salt and pepper the steak well and set aside until ready to cook.

In a food processor, mix together the basil, red onion, garlic, olive oil, vinegar, lemon juice, red pepper flakes, and salt and pepper to taste.

Heat your pan with some olive oil until nice and hot (I used my cast iron pan) then add the steak. Let cook for about 2-3 minutes on each side, depending on how well-done you like your meat. I like mine medium, so I went with 3 minutes on each side. Remove and place on a cutting board and wrap with aluminum foil, let sit for at least 5 minutes. The reason I like to do this is because the steak continues to cook a little bit, but also if you cut it right away then all the juices pour out. If you let it rest then it gives the meat a little extra time to absorb all that juice! While it’s resting, toss the tomatoes with a tiny bit of olive oil, salt, and pepper.

To serve, slice and plate the steak, then add the chimichurri sauce and fresh tomatoes. Enjoy!

And here is the steak and eggs with a quick tomato relish I made the following morning!

Ingredients: (serves 2)
Flank steak
10 cherry tomatoes
1 teaspoon minced garlic
2 tablespoons olive oil
Slash red wine vinegar
1/2 teaspoon sriracha
Chives, for topping
2 eggs
Salt and pepper, to taste

In a pan (I used my cast iron again) add the tomatoes and a tiny bit of olive oil. Let cook until they begin to char and burst a little. In a food processor, mix together the cooked tomatoes, garlic, olive oil, vinegar, sriracha, salt and pepper. Lastly, cook your eggs in the cast iron pan as well. Plate and be grateful for another eggy morning!

 

Prosciutto Wrapped Potatoes With Ramp Chimichurri Sauce

It’s ramp season!!! I’ve been waiting for them to pop up and was super excited when I got some in my CSA bag this week. Ramps are little onions that are only in season for a very short period of time in the Spring. They have small bulbs on the bottom, and leafy greens on the top. All of which are edible and delicious! I made a chimichurri sauce using the ramps, which was really fresh and flavorful. It could be used on a variety of things really, from chicken or steak to a simple plate of roasted vegetables! I was only planning on eating a few then taking the rest to work tomorrow….but I ate all of them. Every single last one. I guess that’s a good sign though!

Ingredients:

Chimichurri Sauce (from Sweet Paul)
1/2 cup ramps, leaves and bulbs separated
1 cup fresh parsley
1 cup fresh cilantro
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon red pepper flaked
1/3 cup olive oil
2 teaspoons red wine vinegar

Other:
1/2 pound fingerling potatoes
4 oz prosciutto
Olive oil
Pepper

Preheat oven to 425 degrees. Start by making the chimichurri sauce. In a pot of boiling water, boil the stems/bulbs of the ramps for 3 minutes, then add the leaves and cook for one more minute. Remove and run under cold water to stop the cooking. Add the ramps, cilantro, parsley, salt, pepper, and chili flakes to a food processor. Blend until mixed well, then slowly add the olive oil a little at a time, followed by the red wine vinegar. Set aside until ready to use.

Next, cook the potatoes. Place the potatoes in a medium pot and cover with cold water. Add a pinch of salt and boil for about 6 minutes. You do not want to cook them all the way, otherwise they will dry out in the oven. Remove and set aside until slightly cooled. Place potatoes on a baking sheet and drizzle with a little olive oil. Sprinkle some pepper, then cook for 10 minutes, flipping half way through. Once they are cooked, remove from the oven but keep the oven on. Cut the prosciutto in half the long way so each slice is about 1 inch thick or so. Place the potato on one end of the prosciutto and roll it up. Continue with the others then place back on the baking sheet. Cook in oven for about 5 minutes or until the prosciutto is crispy.

Add the potatoes to a dish and spoon some chimichurri on top!