One thing I LOOOVE about Summer is being outside and having a yummy barbecue! Here is a yummy and quick meal that is my ode to Summer. You can't go wrong with it!
Enjoy!
Steak Chimichurri with grilled garlic bread and grilled tomatoes
Makes 4 servings
Chimichurri Sauce
1/3 cup packed fresh cilantro
1/3 cup packed fresh Italian parsley(I did 1/4)
3 tablespoons olive oil
1 large clove garlic
1 tablespoon red wine vinegar
1 tablespoon water
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon salt
To Continue
Cooking spray
1 1/4 pounds shoulder center steak or top sirloin steak, about 1 1/4 inches thick
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Puree all the ingredients for the chimichurri sauce in the small bowl of a food processor until it reaches the consistency of a sauce. Transfer to a bowl. Chimichurri will keep in an airtight container in the refrigerator for up to 3 days.
To continue, spray a grill or grill pan with cooking spray and preheat over medium-high heat. Season the steak with the salt and pepper. Cook the steak, turning once. Allow the steak to sit for 5 minutes before slicing thinly.
Grilled Garlic Bread
4 large slices crusty whole-grain country bread
1 tablespoon olive oil
1 clove garlic, cut in half
1/4 teaspoon salt
Preheat a grill or grill pan over medium-high heat. Brush both sides of each slice of bread with oil. Grill until toasted and grill marks are formed, 2 to 3 minutes per side.
Rub both sides of the toasted bread vigorously with the garlic. Sprinkle with the salt and serve.
Grilled Tomatoes
4 large ripe but firm tomatoes
1 tablespoon olive oil
1/4 teaspoon salt
Cut the tomatoes in half crosswise and squeeze them gently to remove the seeds. Brush the cut side of each tomato with oil and season with salt. Preheat a grill or grill pan over medium-high heat. Place the tomatoes into the grill cut side down and grill until warm, softened, and browned on the cut side, but still retaining their shape, about 10 minutes.
About 7 slices meat
2 Tablespoons sauce
1 Piece bread
2 Tomato halves
Per Serving
Calories 480
Total Fat 25 G
Protein 39 G
Carb 27 G
Cholesterol 50 MG
Sodium 850 MG
1/3 cup packed fresh cilantro
1/3 cup packed fresh Italian parsley(I did 1/4)
3 tablespoons olive oil
1 large clove garlic
1 tablespoon red wine vinegar
1 tablespoon water
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon salt
To Continue
Cooking spray
1 1/4 pounds shoulder center steak or top sirloin steak, about 1 1/4 inches thick
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Puree all the ingredients for the chimichurri sauce in the small bowl of a food processor until it reaches the consistency of a sauce. Transfer to a bowl. Chimichurri will keep in an airtight container in the refrigerator for up to 3 days.
To continue, spray a grill or grill pan with cooking spray and preheat over medium-high heat. Season the steak with the salt and pepper. Cook the steak, turning once. Allow the steak to sit for 5 minutes before slicing thinly.
Grilled Garlic Bread
4 large slices crusty whole-grain country bread
1 tablespoon olive oil
1 clove garlic, cut in half
1/4 teaspoon salt
Preheat a grill or grill pan over medium-high heat. Brush both sides of each slice of bread with oil. Grill until toasted and grill marks are formed, 2 to 3 minutes per side.
Rub both sides of the toasted bread vigorously with the garlic. Sprinkle with the salt and serve.
Grilled Tomatoes
4 large ripe but firm tomatoes
1 tablespoon olive oil
1/4 teaspoon salt
Cut the tomatoes in half crosswise and squeeze them gently to remove the seeds. Brush the cut side of each tomato with oil and season with salt. Preheat a grill or grill pan over medium-high heat. Place the tomatoes into the grill cut side down and grill until warm, softened, and browned on the cut side, but still retaining their shape, about 10 minutes.
Serving Size
2 Tablespoons sauce
1 Piece bread
2 Tomato halves
Per Serving
Calories 480
Total Fat 25 G
Protein 39 G
Carb 27 G
Cholesterol 50 MG
Sodium 850 MG
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