The Wife with a Knife
Click For Original Post
Time: 2:30 h (45 m prep, 1:45 m cook)
(Ingredients and measurements subject to availability)
- 2 lb. skirt steak
- ½ C. red wine vinegar
- 5 cloves garlic
- 1 shallot, chopped
- 1 tsp. crushed red pepper (less if you prefer less heat, can always add more once you try the sauce)
- 1 bunch cilantro
- ½ bunch parsley. Flat leaf is preferred, but our grocery didn’t have, so I used curly
- 2 tbs. oregano
- 1 c. olive oil*
- 1 tsp. salt*
- 2 heads of garlic
- 2 tbs. olive oil*
- 2 russet potatoes
- 2 sweet potatoes
- 4 tbs. olive oil
- 2 tsp. corn starch
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1/2 tsp. cumin
- 1/2 tsp. paprika
- 1 package arugula, chopped
- 1 package spinach chopped
- 8 slices bacon, cooked
- 1 large avocado, sliced
- 1 small container of shaved parmesan
- 2 tbs. extra virgin olive oil*
- 2 tbs. balsamic glaze
Salt and pepper
Olive oil; Extra virgin olive oil
Suggested order: Prep Chimichurri and start marinating the steak in the fridge. While the steak is marinating, prep the potatoes and soak them. While steak is marinating and potatoes are soaking, prep salad, and put it in the fridge until ready to be dressed. Start grilling the steak while the potatoes have 20 minutes left.
- In a food processor, combine all the ingredients (2-8) and pulse until herbs are roughly chopped, not completely broken down.
- Drizzle in the oil slowly, and add salt to taste.
- In a large bowl or ziplock, marinate the meat in half the chimichurri for at least 2 hours, but up to 24 hours.
- Heat your grill to high heat, and grill each side for 3 minutes until medium rare.
- Let the meat rest for 10 minutes before slicing and topping with the remaining chimichurri. Top with roasted garlic.
- Take a whole head of garlic and slice off the top third, exposing most of the clove.
- Drizzle with 1 tbs. olive oil and a sprinkling of salt.
- Wrap in foil and roast at 400 degrees for 30-40 minutes. Place atop steak.
- Heat oven to 400 degrees. Combine all the dry seasonings together and set aside.
- Cut the potatoes in to equal sized sticks, I usually do .25” sticks.
- For the regular potatoes, soak in cold water for 30 minutes to remove excess starch. By doing this, you will get a much crispier fry, while still getting the soft and fluffy center.
- After 30 minutes, drain the water, and dry the potatoes as well as you can (blot with towels or paper towels).
- While those are soaking, toss the sweet potatoes with the corn starch, then toss with oil and spices.
- In a bowl, toss the regular potatoes with 2 tbs. olive oil and half the spice mixture.
- Place the regular potatoes on a baking sheet lined with parchment paper (you might need two), making sure that the potatoes don’t touch.