Posts filed under ‘Sauce’

Grilled Flank Steak with Chimichurri Sauce

I made this recipe on a whim one Saturday evening. I have talked about our favorite Mexican Restaurant before and I love the chimichurri they serve. This definitely satisfied our taste buds and allowed us to enjoy this classic at home. The original recipe calls for parsley so if you aren’t a cilantro fan parsley could easily be subbed. I enjoy both so I am eager to try this again using parsley.  

Flank Steak with Chimichurri Sacue

For the steak
3 lbs flank steak
1/3 cup white vinegar
½ cup soy sauce
4 cloves garlic, minced
2 limes, juiced
½ cup olive oil
1 tsp salt
1 tsp ground black pepper
1 tsp ground white pepper
1 tsp garlic powder
1 tsp chili powder
1 tsp dried oregano
1 tsp ground cumin
1 tsp paprika

For the chimichurri
1 cup firmly packed parsley or cilantro, trimmed of stems
3-4 cloves of garlic
2 Tbsp fresh oregano or 2 tsp dried oregano
½ cup olive oil
2 Tbsp red or white wine vinegar
1 tsp kosher salt
¼ tsp freshly ground black pepper
¼ tsp red pepper flakes

Lay the flank steak in a large dish. In a medium bowl, whisk together the vinegar, soy sauce, garlic, lime juice, and olive oil. Season with salt, black pepper, white pepper, garlic powder, chili powder, oregano, cumin, and paprika. Whisk until well blended, then pour over the steak. Turn once to coat both sides. Cover with plastic wrap and marinate for 1-8 hours.

To make the chimichurri combine the cilantro, oregano, and garlic in the bowl of a food processor. Pulse several times. Stir in the olive oil, vinegar, salt, pepper, and red pepper flakes. Adjust seasonings to taste. Serve immediately or chill for several hours, making sure to bring sauce to room temperature before serving.

Prepare a grill or grill pan over medium heat. Grill steak approximately 3-4 minutes per side (depending on your preferred temperature).

Serve immediately with chimichurri.

Source: flank steak adapted from Allrecipes, Chimichurri from Simply Recipes 


March 25, 2011 at 6:00 am Leave a comment

Spaghetti and Meatballs

This isn’t usually a meal I make in the summer, but when Joe asked for it this week I couldn’t resist. I had also run out of homemade sauce in my freezer so I used it as a perfect opportunity to replenish the supply. I make a big batch of sauce and freeze it in 2 cup portions, which for us, is the perfect amount to thaw for later use.

Spaghetti and meatballs with homemade pasta sauce

Pasta Sauce


2 – 28 oz cans crushed tomatoes

2 – 28 oz cans whole tomatoes

1 onion finely chopped

2 tbsp olive oil

4 cloves garlic, chopped

2 tbsp basil

2 tbsp parsley
2 tbsp sugar (or more, to taste)

Salt & pepper to taste

Sherry (for rinsing tomato cans)

½ stick butter


Sauté onions and olive oil over medium heat in a large stockpot until translucent. Add in tomatoes and mash with a potato masher.  Add in garlic, basil, parsley, salt, and pepper. Pour sherry into one of the empty containers and ‘swirl’ to remove remaining tomato sauce. Repeat with remaining can, and add to the sauce. Drop in butter and allow it to melt. Reduce heat, simmer sauce for at least two hours, stirring occasionally.


Source: Adapted from my Mother-In-Law




1 lb ground beef

¾ Cup parmigiano reggiano

¼ Cup bread crumbs

2 large eggs, lightly beaten

2 tbsp milk

¼ Cup fresh flat leaf parsley, chopped

Salt & pepper to taste

Flour, to coat

¼ Cup olive oil


Lightly mix together cheese, bread crumbs, eggs, milk, and parsley. Season with salt and pepper. Add beef and gently combine. Shape into bite size meatballs. Heat oil over medium-high heat in a large skillet.  When oil is nice and hot add meatballs in batches allowing them to brown (about 3-5 minutes per side). Continue to cook until all sides are brown. Remove meatballs to a plate.


Source: adapted from Everyday Italian

August 14, 2008 at 10:16 pm 6 comments



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