Chimichurri Steak & Cauliflower Mashed Potatoes with Kelly

Saturday, March 8, 2014

I'm a big red meat fan, but I never make it myself. I'm terrified of serving it undercooked and getting sick. I also don't know how to prepare it (What, where, is a broiler? Do I have one?), so I stay away from it all and gorge myself at restaurants or when hosted by others. 

It was such a treat to have my friend Kelly teach me how to make chimichurri steak on the stove this week. So simple, so delicious. This dish is frequently on the week's menu at Kelly's house, and she's nailed it (so much that she doesn't use measurements!). Like other ladies from this series, who have welcomed me into their homes and taught me their favorite dishes, she had some tips up her sleeve. Did you know you can keep leftover cilantro (or any other herb or vegetable) fresh in the fridge for triple the time by wrapping it in dry paper towels and putting it in a ziplock bag? Genius. 

And I could write posts upon posts about the mashed cauliflower. I had never tried cauliflower before, and I'm picky when it comes to vegetables, but in this recipe, cauliflower tastes just like potatoes. Amazing? Amazing. 



For chimichurri steak:
1/2 of a white onion, chopped
1/2 of a bushel of cilantro
3/4 lime, juiced
Salt and pepper to taste
1/3 cup olive oil 
1 lb. top round steak 

For cauliflower mashed potatoes:
1 medium and one small red potato 
1 head of cauliflower 
5 cloves of garlic
1/2 of a red onion
1 spring rosemary
3 ounces asiago cheese 
1 tablespoon butter 
2 tablespoons olive oil 


For steak:
Chimichurri sauce: Wash cilantro, it can be really sandy. Cut the ends off cilantro stalks. Just the ends, keep most of stalk. Dice cilantro. Place in medium-sized bowl. Add onion. Add olive oil (1/3 cup). Add lime juice. Mix. Add salt and pepper. If too citrusy, add more olive oil. Place in refrigerator for 30 minutes. 

Steak: Heat a bit of olive oil in a medium-sized pan, on medium heat. Salt and pepper both sides of steak. Place steak in pan, place chimichurri on top. Flip steak a few times (4-5 minutes on each side, flip 3-4 times). Keep placing chimichurri that falls off steak back on top.

For cauliflower mashed potatoes: 
Fill large pot with water. Cut potatoes (leave skin on) into quarters and put them into water as the water begins to boil. Remove cauliflower florets from the stem. Place cauliflower in boiling water. Place lid on top of pot. Once potatoes are tender (8-10 minutes), drain pot, but keep a bit of water (about half a cup) in the pot. 

Add two tablespoons of olive oil to a medium-size pan. Turn heat on medium. Chop up garlic. Chop up onion. Add to pan. Sprinkle a bit of salt and pepper. Heat everything on stove until garlic has browned. 

Pour onions and garlic onto cauliflower mixture. Add cheese, butter, chopped up rosemary leaves. Mash.

Thanks for sharing your kitchen and wisdom with me, Kelly!

P.S. Spaghetti puttanesca with chicken with Kimmie, Chocolate chip cookies with Jen, fish tacos with Gwen :-)

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