Unfortunately, Memorial Day was a complete washout with rain and thunderstorms all day here in my neck of the woods. However, we were lucky to get a few breaks of just drizzle which lasted long enough to grill some chicken with bbq sauce and New York strip steaks. While pulling grill duty, I also contributed the chimichurri sauce and tomato bruschetta. I also made some home made potato chips with onion and roasted garlic dip, but that was devoured before I could get a snapshot.
After grilling the New York strips steaks to a crowd pleasing medium, it was sliced thin and drizzle with the chimichurri sauce. I made the sauce by adding fresh oregano, fresh parsley, green onion, garlic, olive oil, red wine vinegar and salt and pepper to a food processor. I gave it a few pulses until it was well combined, but not completely pureed. A delicious and unexpected condiment to enhance any steak.
Tomato bruschetta is something that I find most people love, but rarely make at home. Hopefully, they will now after seeing how easy it is. In a food processor, combine 4 tomatoes cut into quarters, a big bunch of basil, one or two smashed garlic cloves, a dash of balsamic vinegar, a glug of olive oil and salt and pepper. Once again, pulse the food processor to chop and combine the ingredients, but be careful not go too far, it will puree pretty quickly. Serve atop grilled french bread.
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