Chimichurri Steak with Parmesan Roasted Potatoes

& Rollum gave John some New York strip steaks for his birthday. We decided to jazz them up with a chimichurri sauce from the Williams-Sonoma Food Made Fast Weeknight cookbook. So good! Paired with a recipe from Real Simple for Parmesan Roasted Potatoes.

Chimichurri Steak
Serves 4

1/3 cup olive oil
1/3 cup sherry vinegar
3 tbsp fresh oregano leaves
1/2 cup fresh flat-leaf (Italian) parsley
7 cloves garlic, coarsely chopped
1/2 - 3/4 tsp red pepper flakes
4 steaks, 1" thick

1. Marinate the steaks
In a food processor, combine the oil, vinegar, oregano, parsley, & garlic, & process until finely chopped. Pour into a shallow glass or ceramic dish large enough to hold the steaks in a single layer, & stir in the red pepper flakes to taste. Season the steaks with salt, then add them to the marinade & turn to coat. Let stand at room temperature for 10 minutes.

2. Cook the steaks
Meanwhile, prepare a gas or charcoal grill for direct-heat grilling over high heat & oil the grill rack. Or, preheat a broiler (grill). When ready to cook, remove the steaks from the marinade, reserving the marinade. Place the steaks on the grill rack, or put them on a baking sheet & place under the broiler. Brush the steaks with the remaining marinade. Cook, carefully turning once, for about 8 minutes total for medium-rare, or until done to your liking. Divide the steaks among 4 plates & serve.

Parmesan Roasted Potatoes
Serves 4

1 1/2 lbs potatoes, unpeeled, cut into 1" chunks
(use either petite red or new potatoes)
3 tbsp olive oil
1 1/2 tsp kosher salt
1/4 tsp black pepper
1 cup (4 ounces) grated Parmesan
8 sprigs fresh thyme

1. Heat oven to 400 degrees. In a medium bowl, combine all the ingredients. Transfer to a roasting pan or 9x13" baking dish.

2. Roast, stirring once, until golden brown & crisp, about 50 minutes. Serve hot or at room temperature.

Weekend Wrap-Up

Jalapeño, Sausage, Jack, & Egg Breakfast Braid