JOEY'S CHIMICHURRI TO FLAVOR TONIGHT'S DINNER & TOMORROW'S BRUNCH

Back when we lived in Palm Beach, we either dined in or ordered out from this local Latin restaurant at least once weekly. They served this skirt steak and chimichurri dish alongside rice and sweet plantains that was completely insane. Ever since, we've been trying to recreate something that compares and Joey finally nailed it this last year...a legitimate 2020 win. The recipe yields a decent amount so you'll likely have some leftover. Here are 2 ways we love to serve this one, at dinner & brunch the morning after.

JOEY'S CHIMICHURRI


WHAT YOU'LL NEED:

  • 1 shallot, finely chopped

  • 1 fresno chile or red jalapeño, finely chopped

  • 6 garlic cloves, thinly sliced or finely chopped

  • ½ cup red wine vinegar

  • 1 tsp pink salt

  • 1 tsp black ground pepper

  • ½ cup finely chopped cilantro

  • ¼ cup finely chopped italian flat-leaf parsley

  • 2 tbs finely chopped oregano

  • ¾ cup extra-virgin olive oil

DIRECTIONS:


COMBINE shallot, chile, garlic, vinegar, salt + pepper in a bowl

ALLOW to sit for 10 minutes

STIR in cilantro, parsley + oregano

WHISK in oil

DINNER

SOUS VIDE STEAK WITH RICE & CHIMICHURRI


WHAT YOU'LL NEED:

  • steaks

  • rice (we use brown or jasmine)

DIRECTIONS:


MARINATE your steaks if using a tougher cut

SEASON generously with salt + pepper if using a tender cut

SOUS VIDE your steaks to your preferred temperature following device instructions (optional*)

SEAR both sides on a hot grill to finish (or simply grill up your steaks from start to finish, broil them or prepare them however you like)

COOK rice per package instructions

PLATE sliced steak & rice

TOP with chimichurri


AT BRUNCH

SALTED SMASHED POTATOES WITH CHIMICHURRI


WHAT YOU'LL NEED:

  • 1 lb whole baby potatoes

  • avocado oil spray

  • pink salt / black pepper

  • flaky salt

DIRECTIONS:


COVER potatoes with water in a large pot

BOIL for 15-20min or until fork tender

DRAIN & place on a sheet pan greased with avocado oil

SMASH each potato using the bottom of a glass

SPRITZ the potatoes with avocado oil and sprinkle with salt

PREHEAT oven to 450

BAKE for 18-20 min or until golden brown and crispy

FINISH with flaky salt while still warm

SERVE with chimichurri, eggs & chicken sausage for a whole30-approved savory breakfast


I hope you fall in love with this accompaniment like we have. It's a crowd-pleaser so save for your next entertaining opportunity (which I hope will be soon). If you try this one at home, make sure to hit me up @kristenmariasrd so I can see your creations!

Xo, Kristen