Steak Dinner with Chimichurri Sauce

Where I come from people use to eat fish with a garlic sauce that usually has minced garlic, oil, salt, pepper and some lemon juice or vinegar and ever sour cream sometimes - which elevates the fish to a whole new level.

 

Some people use this sauce even for their green beans or yellow wax string beans for that matter.
Where I live now, on the other hand, people indulge in this sauce and add some parsley or cilantro to it and transform it into a very fragrant green sauce that goes on steak.
I love it and hubby does too - and if you have not tried this yet, then you will be amazed at how good this really is.



Oh, I even used frozen parsley and cilantro because I always shop and slice mine after bringing it home from the market and washing it thoroughly.So not to worry - frozen works just s well as fresh.

So let's look at all the food on the plate: steak with chimichurri sauce (the star of the dish), steamed corn, rice noodles and celery with French onion dip. Yum.




The steak is a New York Strip cut grilled  for 4 minutes on high in the George Foreman grill after being glazed with some oil and sprinkled with salt & pepper.

The chimichurri sauce is a mix of the following ingredients in the kitchen food processor:
- 1/4 of a medium size onion
- 3 medium size garlic cloves
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 dash chilli powder
- 1/4 teaspoon oregano
- 1 cup or so of chopped parsley
- 1/4 to 1/2 cup cilantro or just some extra parsley
- lemon zest if you have some
- the juice of about 1/2 lemon
- 1 teaspoon vinegar
- 1/4 cup oil (I used canola oil, but use olive oil if you have).

 The corn (1 cup of it, frozen in this case) is simply microwaved covered for 3 minutes, with 2 TBSP water, and then seasoned with salt and pepper at the end.

The rice noodles have a special way of being cooked, about which I have previously wrote.
You need to soak the noodles in tap water for 30 minutes (don't panic if you soak them for a longer period of time) and then boil them for about 5 minutes, or until they are cooked to your liking.
Keep an eye on them and taste a noodle often as they may be done earlier than you think.
When done, drain and return to the pan, adding 1 to 2 TBSP butter or some oil, salt and pepper and toss or gently mix to coat and season.
The celery was just the right addition to the other ingredients of this meal.

For dessert we had apple turnovers that really did taste like homemade apple pie...and at only 170 cal per piece they did not do much harm.