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Tag Archives: Red Pepper

Recipe: Flank Steak with Chimichurri Sauce

Flank Steak with Chimichurri Sauce over Mushrooms and Red Pepper

Flank Steak with Chimichurri Sauce over Mushrooms and Red Pepper

If you’ve never had chimichurri, you’re missing out. It’s an Argentinian condiment, similar to pesto, that contains parsley, garlic, oregano, garlic and onion.

Chimichurri pairs very well with red meat so this recipe combines one of my favorite cuts of steak, the flank. While it’s no filet, flank steak is still a nice cut that’s very versatile. I decided to turn the flank steak I had into Flank Steak with Chimichurri Sauce.

For the chimichurri:

Ingredients:

  • 1 cup firmly packed fresh flat-leaf parsley, trimmed of thick stems
  • 4 garlic cloves
  • 2 TBSP oregano leaves (fresh or dried)
  • 1/2 cup olive oil
  • Flank Steak with Chimichurri Sauce

    Flank Steak with Chimichurri Sauce

  • 2 TBSP white wine vinegar
  • 1 tsp salt
  • 1 tsp black pepper
  • 1/2 tsp red pepper flakes

Directions:

  1. Finely chop the parsley, fresh oregano, and garlic (or process in a food processor several pulses). Place in a small bowl.
  2. Stir in the olive oil, vinegar, salt, pepper, and red pepper flakes. Adjust seasonings to your preferences.
  3. Serve immediately or refrigerate. If chilled, return to room temperature before serving. Can keep for a day or two.

For the Flank Steak:

Ingredients:

  • 1 to 2 lbs. flank steak
  • 1 red bell pepper (julienned)
  • 1/2 cup mushrooms (sliced)
  • 1 TBSP olive oil
  • 1 TBSP butter

Flank Steak with Chimichurri Sauce

Flank Steak with Chimichurri Sauce


Directions:

  1. Preheat a charcoal or electric grill.
  2. Cook steak to desired temperature. I went with medium-rare.
  3. In a medium pan, saute the red pepper and mushrooms in butter and olive oil until cooked.
  4. Once steak and vegetables are cooked, make a bed of vegetables on a large serving platter then top with steak.
  5. Spread sauce over steak and serve.

This dish is great served cold or warm, it’s up to you. Feel free to add other vegetables to accompany the Flank Steak with Chimichurri Sauce.

Since I didn’t want to bother with going outside to grill, I used a George Foreman Grill and the steak still turned out perfectly (even it was missing some char).

 
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Posted by on September 20, 2012 in Cookin', Entrees, Recipes

 

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Recipe: Roasted Red Pepper Soup

Roasted Red Pepper Soup

Roasted Red Pepper Soup

Roasted red peppers are delicious no matter what dish you place them in (within reason). They’re great on sandwiches, pizzas, in salads, you name it. Another way they can be put to great use is in soup.

I chose to make a simple Roasted Red Pepper Soup that focuses on the peppers rather than other ingredients (like potatoes, carrots, etc.). To complement the red peppers, I used cream cheese to give the soup a nice creamy texture.

Be advised that you will need a broiler to roast the red peppers.

Ingredients:

  • 6 red peppers, cored, stemmed and halved
  • 4 cups chicken stock
  • 6 oz. cream cheese (I used reduced fat)
  • 2 cloves garlic, minced
  • 1 TBSP olive oil
  • 1 onion, chopped
  • 1 TBSP fresh thyme (plus more for garnish)
  • Salt and pepper to taste
  • Hot sauce (optional)

Roasted Red Peppers

Roasted Red Peppers


Directions:

  1. Set broiler to high.
  2. On a foil-lined baking sheet, place red pepper halves skin side up and broil for 15 minutes or until skin is nearly all blackened.
  3. Remove peppers from the oven and place in a large plastic bag (even Ziploc), seal and let steam for 10 minutes.
  4. Meanwhile, in large stockpot, saute onion and garlic with olive oil over medium heat until onions are translucent.
  5. Once peppers have steamed, puree the peppers and onion-garlic mixture in a food processor or blender. Work in batches if necessary.
  6. Return puree to stockpot and boil over medium until bubbling.
  7. Add cream cheese, fresh thyme and salt and pepper. Heat until bubbling and cream cheese is melted.
  8. Serve warm and add hot sauce if desired.

Red peppers are known for their antioxidants and nutritional benefits. This recipe can be healthier if you use low-fat or reduced-fat cream cheese.

If the soup is too runny, you can add more cream cheese to thicken it up or continue cooking until some of the chicken stock has reduced.

 
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Posted by on March 26, 2012 in Cookin', Recipes, Soups/Stews

 

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