STEAK WITH CHIMICHURRI SAUCE

In a quest to find something different in flavor and foodie excitement, I was fortunate to discover this exquisite recipe by Glenna and Gene. I thought - well - it's 'interesting' but I wasn't sure it would work for me and my spouse's birthday party. WOW!! Was I ever wrong. This is one of the most exciting dishes I have eaten in years. Be sure to visit Glenna's web site www.afridgefulloffood.typepad.com - (Glenna's site is at the right - "Food Fit For Royalty") you will be pleasantly surprised. The left photo is Glenna's Chimichurri sauce over lamb chops; the right photo is Chimichurri over steak.


Chimichurri is a thick herb sauce that in Argentina is typically served with steak. The first column (bold) contain the quantities for a doubled recipe; the second column contains the normal quantities for one recipe.

3 1-1/2 lb trimmed flank steak (We used sirloin steak)
3 1 1/2 teaspoons kosher salt
1 1/2 teaspoon ground cumin
1 1/2 teaspoon ground coriander
½ 1/4 teaspoon black pepper
2 1 large garlic clove
3 1-1/2 cups fresh cilantro
3 1-1/2 cups fresh flat-leaf parsley
½ 1/4 cup distilled white vinegar
2/3 1/3 cup olive oil
½ 1/4 teaspoon cayenne

Preheat broiler.

Pat steak dry. Stir together 2 teaspoons salt, cumin, coriander, and pepper in a small bowl and rub mixture onto both sides of steak. Broil steak on a broiler pan or on a char-broiler about 4 inches from heat 6 minutes per side for medium-rare. Transfer to a cutting board and let stand 5 minutes.

Meanwhile, with motor running, add garlic to a food processor and finely chop. Add cilantro, parsley, vinegar, oil, cayenne, and remaining 1 teaspoon salt, then pulse until herbs are finely chopped. Holding a knife at a 45-degree angle (bias), slice the steak thinly. Serve topped with sauce.

Bruschetta with Diced tomato and Globe basil

This recipe is from one of my very dearest friends in CT. Thanks Harriet. This is THE best!! For a light dinner or a snack. For a light dinner, use the whole loaf cut lengthwise. For a snack, do individual thick slices.


1 Large crusty loaf of Italian or French bread

2-4 large garlic cloves minced
3 medium-sized tomatoes diced to ¼ inch
1 Bunch of (1/2 cup) globe basil chopped
½ Cup quality olive oil
¼ Cup Romano, Asiago or Parmesan cheese grated
Garlic Salt and pepper

2 Cups mozzarella cheese

Slice bread in half lengthwise. Combine the next six ingredients in a large bowl. Spread on bread. Top with 2 Cups mozzarella cheese. Bake 20-minutes at 320F. until cheese sizzles.

We made this recently and added oven roasted B/S chicken breast 1/2" dice; it was awesome!! You can add just about anything you like - sausage, pepperoni - and what you get is a French bread pizza. One major recommendation is to use mozzarella cheese sliced from a block as opposed to the pre-packaged shredded. You'll get a much more flavorful meal. If there are any bruschetta slices left over, they freeze beautifully for another meal or snack, but I seriously doubt there will be leftovers. This is the last meal that I had the privilege of sharing with Alan and Harriet. Alan has since gone to the Lord.