Chimichurri Flank Steak, Roasted Potato Salad and my version of a caprese

Greetings,

As you gear up for the 4th of July (my favorite holiday as my birthday is on the 6th), consider this easy breezy menu for your cook out. I made this for Father’s Day for my family and some friends and it was so easy and so delicious.

One of my staple recipes here at the house is Chimichurri Flank Steak. I saw Emeril make steak sandwiches with this sauce once and I salivated. I made them for an outdoor concert/picnic and they were a hit. Now I make this probably once a month in the summer time months.

I try to marinate the steaks over night if possible, but it can be done for just a few hours as well. Here is his recipe, sometimes I put different amounts of different herbs in…but you can’t go wrong following this recipe.

http://www.foodnetwork.com/recipes/emeril-lagasse/skirt-steak-with-chimichurri-sauce-recipe2/index.html

Also a tip…set aside some of the marinade before you put the meat in (and I use a gallon ziplock) and use it as a sauce. DO NOT use the sauce you had the meat in. Gross.

I also made a very simple roasted potato salad.

I chopped up some red potatoes and put them on a cookie sheet.

I added some red onion, olive oil, chopped garlic, salt and pepper and some chopped rosemary…

and put it in a 400 degree oven for 25-30 minutes and let them cool.

I added in about a quarter of a cup of olive oil and 2 tablespoons of Dijon mustard and wallah…roasted potato salad. It was a big hit on Father’s Day and fairly healthy.

The last thing I made was by far the easiest. I took a few tomatoes, some buffalo mozzarella, and some basil and chopped it. Added in some salt and pepper and some balsamic vinegar. Done. Caprese Salad. When I make it for a group like this I just throw it in a bowl. Sometimes when it’s just a few people I stack it like in a restaurant.

Here was a photo of my plate before I dove in.

Oh and look at that I forgot the asparagus!

So easy! So trim the ends of the asparagus…drizzle some olive oil and salt and pepper on them and put them under the broiler for 10 min or so. You don’t want them to be mushy still a bit crisp.

A good time was had by all…even Mr. Jameson Davis. The best part of this meal was I was able to make everything ahead of time and just had to grill the flank steaks so I was able to spend time with my guests!

Happy 4th of July everyone!

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