Man oh man do I love chimichurri sauce. For those of you Cuban food/puerto rican food lovers, you know what I mean. the tangy light spicy sauce - which I recently learned was considered their "ketchup" - is phenomenal on steak. Albeit you think flank steak traditionally, but why doesnt it go on every type of steak? well it does. So, I whipped up some chimichurri with my new hand grater/mixer - makes it so easy!
When I think sauces, I usually go to my trusted source - Williams-Sonoma if the local recipe has ingredients not readily available. If a recipe's not from the source, I always turn to them first. http://www.williams-sonoma.com/recipe/chimichurri-sauce.html
3⁄4 cup chopped fresh flat-leaf parsley
3 Tbs. chopped fresh cilantro
6 garlic cloves, chopped
1⁄3 cup red wine vinegar
1⁄2 cup extra-virgin olive oil
2 tsp. salt
1⁄2 tsp. red pepper flakes
Freshly ground black pepper, to tast
Mind you - if you find it too spicy, just add a bit more EVOO and it will cut the "BAM"! of herb flavor your mouth gets with each bite. Remember, use it sparingly so you dont overpower your dish.
My mashed potatoes - well, they were good, but too cheesy! Dare I say it? Yes! I added parmesan, asiago, white cheddar to the potatoes and used the hand grater because I already had it out and was feeling lazy - didnt want to use the potato masher. Well, I think my mistake was basically puree-ing the potatoes instead of leaving them wirh some lumps. So, don't make the same mistake and add cheese as you go!
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