Friday, July 23, 2010

New York Strip Steaks with Chimichurri Sauce

Good morning to all!! Happy Friday, I hope everyone had a great week, and has a better weekend! Today’s offering is New York strip steaks with a Chimichurri sauce with a side of arugula and spinach pasta. All of these are easy to make with very little time involved. It’s the weekend after all so let’s keep it simple and enjoy the time we have with friends and family. Have a great weekend everyone.

Thank You


New York Strip Steaks with Chimichurri Sauce

New York strip steaks- 4- 8 ounces each
Salt & pepper- to taste

1) Season steaks with salt & pepper about one hour ahead of time and let rest.
2) Heat grill to high and cook steaks to desired temperature. See Asian steak salad recipe for tips on grilling steaks.

Linguine with Arugula and Spinach

Linguine pasta- 1 pound
Arugula- ½ cup
Baby Spinach- ½ cup
Parmesan Cheese- ¾ cup
Salt & pepper- to taste
Olive Oil- 3 tablespoons

1) Cook pasta, strain and season with the salt & pepper and Olive oil. Then add the cheese and the Arugula and Spinach. Toss pasta.
2) Serve the pasta salad in a large bowl, and garnish with shaved Parmesan.

• For best results for shaving Parmesan; use a wedge of Parmigiano Reggiano, and shave it with your vegetable peeler.

Chimichurri Sauce

Olive Oil- 1 cup
Canola Oil- 1 cup
White Vinegar- ½ cup
Flat leaf Parsley- ½ cup (chopped)
Oregano- ¾ cup (dried)
Garlic- 1 tablespoon (minced)
Crushed Red peppers- 1 teaspoon
Salt & pepper- to taste

1) Mix all ingredients together.
2) Top on the Steak before service.

• This sauce is also great with chicken and pork. It also improves with age, so if you can make it at least a day ahead of time please do so. And would be best 2-3 days ahead of time.

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