I moved in October to a new apartment that has a deck! And, the last renters left a gas grill! That’s right, a grill! So I have been lucky enough to pop outside and bbq any time I want, which is basically unheard of in New York. My favorite meal as a kid, and what I always requested for my birthday, was grilled steak, au gratin potatoes, and artichokes with melted butter. Clearly I can not have the au gratin potatoes or the butter, but I can still have a really good steak and delicious potatoes. Here is my twist on that birthday dinner, with the bright fresh flavors of herbs on the char grilled steak.
Grilled Sirloin with Chimichurri Sauce
- 1 Sirloin Steak per two people
- 1/2 of Chimichurri Sauce
- Salt and pepper
Marinate the steak for one hour in the Chimichurri sauce and season with salt and pepper. Grill to temperature and let rest for 5 minutes before slicing and serving.
Oven Roasted Smashed Potatoes
- 6 small yukon gold potatoes for every two people
- 2 tbsp olive oil
- 1 tbsp chopped thyme
- 1 tbsp chopped rosemary
- pinch of salt and pepper
- 2 garlic cloves peeled and lightly crushed.
Preheat oven to 425 degrees. Toss everything together in a baking dish. Roast in oven for about 40 min or until potatoes are golden brown. Remove from oven and allow to cool slightly. Press down on the center of each potato, gently with the palm of your hand. Drizzle with herbed olive oil from the pan and serve
Chimichuri Sauce/ Marinade
- 2 oz fl Canola Oil
- 2 oz fl Olive Oil
- 2 oz fl White Vinegar
- 2 tsp sugar
- 2 Garlic Cloves, minced
- 1 tsp Cumin
- 1/4 Cup Fresh Oregano Leaves
- 1/4 Cup Fresh Cilantro Leaves
- 1/4 Cup Fresh Parsley Leaves
Purée in blender. Reserve 1/2 of marinade. Marinate steak for one hour. Grill steak. Serve w/reserved marinade.