Dishing Sisters

Oh baby – Bring on the heat!

{Posted on June 28, 2011}

Grilled Steak with Chimichurri Sauce and Grilled Baby Vegys

If you’re firing up the grill this holiday weekend and looking for a meal that won’t heat up the kitchen (cuz it’s gonna get HOT, man!) then look no further. I’ve got an easy, complete grilled-goodness menu that will rock your palate!

1) Grilled Steak (Use your favorite cut)

For this meal, I used 2 good-sized NY Strip steaks. Seasoned with S&P and a slight drizzle of extra-virgin olive oil on both sides. Start with your grill hot to sear the outside of the steak, both sides, reduce heat slightly and cook for about 4 minutes per side for a medium (slightly pink) finish.

Once finished, let the meat rest for about 8-10 minutes to let juices redistribute. Slice the steak on the bias, lay out on each plate and drizzle with prepared chimichurri sauce.

2) Chimichurri Sauce

This is a fabulous garlicky Argentinian sauce that is very versatile. You can use it over beef, chicken or even as a great bread dipper served with the meal or an appetizer!

1 cup packed flat leaf/italian parsley

1/2 cup olive oil

2 garlic cloves, peeled

3/4 teas dried crushed red pepper

1/2 teas cumin

1/2 teas salt

1 tbsp lemon juice

Puree all ingredients in blender or food processor and pour into a bowl. Can be made 2 hours ahead, cover and let stand at room temp. DELISH!

3) Grilled Baby Vegys

This may be my favorite side dish of all time…heck, I’d just sit down and just eat a big plate of this for my meal anytime! Hail the vegetarians!!

Now this is a mixed bag of any of the vegys your heart desires. Pretty much anything works so get creative and get grillin’! Here’s what I used:

Baby Asparagus

Baby Portobellos, sliced

Baby Red Potatoes, cut in half and par boiled to speed up cooking process on grill

Baby Sweet Peppers, sliced in strips

Vidalia Onion, sliced

Cherry Tomatoes, whole

1 tbsp. fresh thyme or rosemary, chopped

S&P

2 tbsp. Extra-virgin olive oil (or 2 tbsp. butter)

Mix all vegys, herbs, olive oil and S&P together in a bowl. Using a long (18 inches or more) piece of heavy-duty aluminum foil, you’re going to make a cooking packet. Spray the foil with non-stick cooking spray. Pile the desired vegys in the center of the foil sheet. Dot the top of the pile with the butter, if using.

Pull the 2 long ends of the foil up to the center and fold together, keep it tight, but ya gotta give it some steam room on the inside. Fold the ends up tight and you’re ready to grill.

Place the packet directly on the grill, med – med/high heat. With an oven mitt, slightly shake the packet every few minutes to avoid sticking and burning. Since the potatoes are half-cooked* already this doesn’t take long. About 10 minutes and you have yourself a gloriously grilled concoction.

*You can use raw potatoes too, but they take longer (20-25 min) so I recommend just using peppers and onions in this mix as the other vegys will be overcooked.

Happy Grillin’ to ya all! ENJOY!

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