Monday, January 5, 2015

Happy New Year!

It's 2015 and something I love about starting each year anew is a chance to set goals, make changes, resolve to be better. I've been overly absent from this blog for over a year now and I want to be better about posting, even if nobody is reading anymore!

So... my resolutions? I have 15 for 2015. Because, to be honest, I've spent the last couple of years without any real resolution and as a result, very little change. So my 15 for '15: first on the list, blog more. Check. I've already posted one more post than I did in all of 2014! Second: Cook the recipes on my Pinterest food board. Not ALL of them, as there are hundreds and I pin weekly, but they are on there for a reason and I'm going to give many of them a try. My goal is one per week. The end of 2014 brought dinners that were rushed, boring, easy, and unhealthy. That will change. In fact, it already has. We rang in the new year with a delicious dinner cooked at home and Z, my son and I sat at the table and devoured it together. I whipped it all together in 40 minutes, maybe even less from start to serving. 

NYE Dinner: Chimichuri Steak and Brussels Sprouts with Garlic Aioli
 Chimichuri Steak and Brussels Sprouts

1 2-2.5lb skirt steak* 
1 tbsp olive oil (I didn't use a whole tbsp, maybe 1 tsp on each side of the steak)

Steak Rub
1-2 tablespoons chili powder-(to your own taste, I used 1 tbsp, because my powder smelled particularly strong and I didn't want it to overpower the steak. I like it simple.) 1 tablespoon brown sugar (or dark brown sugar) 1 1/2 teaspoons ground cumin 1 1/2 teaspoon dried oregano 1 teaspoon ground coriander 1 teaspoon garlic powder 1 teaspoon sea salt 1 teaspoon fresh cracked pepper

Chimichuri Sauce 
1/2 cup Italian parsley leaves 1/4 cup cilantro leaves
1 teaspoon red chili flakes (you can add a second if you want it a little hot, I kept it mild for my son)
1/4 cup extra virgin olive oil 1 tablespoon balsamic vinegar 1 garlic clove, minced 
1/2 teaspoon coarse sea salt 1/2 teaspoon coarse ground black pepper

Brussels Sprouts
~20 Brussels sprouts, cut in half lengthwise
Less than 1/4 tsp sea salt or kosher salt
Olive oil drizzle 

Garlic Aioli for dipping
5 tablespoons mayonnaise
1/4 teaspoon garlic, minced fine
1 teaspoon lemon juice (I didn't measure but I'm pretty sure I added more than 1 tsp and it was still a little 'mayo-y' to me)
1 tablespoon flat leaf parsley, chopped fine   

Use half of the olive oil and rub onto both sides of room-temperature skirt steak. Rub half of the dry rub on one side and repeat on the other. If cooking in oven, take 2 skewers and skewer each side to add height to the steak that will be put in the oven. Place steak on cookie sheet. If grilling, first lightly oil grill grates and cook to liking. For oven: broil steak on low for about 20 minutes for a medium-rare steak, depending on size of steak and oven (I have a small oven, so my meat cooks faster).

While steak is cooking, cut sprouts in half. Place on cookie sheet and sprinkle with salt. Drizzle with olive oil and use your hands to mix oil and salt evenly on the sprouts. Place in oven at 375 degrees for 25-30 minutes or until outer leaves are a light brown.

When you have the sprouts and the steak in the oven, prepare your sauces by combining all ingredients in separate bowls and whisking them well. 

Once steak is cooked to your liking and you are ready to serve it, cut against the grain in long slices.  Garnish with Chimichuri sauce and serve with Brussels sprouts.

* You can probably also try this with London Broil, for a leaner cut of meat

I will be commenting on each Pinterest recipe that I try, so follow my board to read my comments. 
Wine pairing: 2011 Geneseo Cabernet Sauvignon, Paso Robles, CA