Wednesday, January 19, 2011

Steak chimichurri with grilled garlic bread and grilled tomatoes


1 1/4 lbs shoulder center steak (ranch steak) or top sirloin about 1 1/4 inches thick

1/4 tsp salt
1/4 tsp pepper

Season steak and grill until desired doneness. Let sit 5 minutes and then slice into strips.

Grilled Bread:
Crusty Bread
Olive oil
Minced Garlic

Combine minced garlic and olive oil. Brush both sides of bread and grill 2-3 minutes until you have good grill marks.

 Like so.

 Grilled Tomatoes:

4 Large tomatoes
Olive oil
Salt (optional)

Slice tomatoes and squeeze gently to remove some of the juices. Brush with olive oil and grill until warm, but still retaining shape (about 10 minutes)

 Chimichurri sauce:
1/3 cup packed fresh Cilantro
1/3 cup packed fresh Italian Parsley
3 Tbs. Olive Oil
1 Lg Clove Garlic
1 Tbs Red Wine Vinegar
1 Tbs Water
1/4 tsp Red Pepper Flakes
1/4 tsp salt

Mix all ingredients in a food processor. Spoon over cooked steak.


Recipe from Ellie Kriegers Cookbook,"So Easy"

Saturday, January 15, 2011

3 Packet Pot Roast

Brown Gravy Mix
Ranch Dressing Mix
Italian Dressing Mix
Onion (Optional)
Baby Carrots
1/2-1 cup water
Oh yeah, and a roast. I usually use a rump roast, with a nice thick layer of fat (trust me)

This recipe is really complicated so you're gonna want to pay attention.

Slice onion and lay on the bottom of your crock pot.

Unwrap your roast and set on top of the onions, fat side up.

Not unwrapping it may lead to a big disappointment at dinnertime. You've been warned.

Open all 3 packets and mix together in a separate bowl. Pour over top of roast.

Add Potatoes, carrots and a 1/2-1 cup water (The recipe I had called for 1/2, I always do 1 full cup)

Cover roast and cook on low for about 7-8 hours.

This is the only roast recipe I have done that always turns out this moist and flavorful. If it doesn't work for you, I would recommend giving up cooking and hiring a personal chef.

If you want to make gravy, you can just strain the juice to get the junk out of it and then you're on your own. I am not a gravy connoisseur, so you'd better go call your mother.

Recipe adapted from "Lick the Bowl Good"