Shoulda Been A Teacher

Although today is officially the first day of summer, I’ve already reached that point in the season where I’ve questioned several times why I didn’t become a teacher. With a week of summer vacation already under my teacher friends’ belts, I find myself green with envy. The thought of having a summer vacation makes me weak in the knees. But it’s not gonna happen!

In lieu of having three months off work, I pack my summer nights with al fresco dinners with friends, evening walks, and later bedtimes. This week is no exception, with an obligation or plan every night of the week. With my grocery store trips being more infrequent than usual, the recipe I share with you tonight was actually made a few weeks back when we had friends over to cook.

We made Cumin-Pepper Flank Steak with Horseradish-Chimichurri from Cooking Light. This recipe is great year round, but its especially nice right now because the steak can be cooked on the grill. We made a few modifications to the recipe to achieve the desired consistency and taste for the sauce. Not to mention, there was an accidental purchase of curly parsley, but I recommend using the flat-leaf like the recipe specifies. The sauce was a hit, so depending on how much steak you’re making, you may want to increase the amount.







Cumin-Pepper Flank Steak with Horseradish Chimichurri

What You Need

    Chimichurri
  • 2/3 cup fresh flat-leaf parsley leaves
  • 2 tablespoons chopped green onions
  • 1/4 tablespoons water
  • 1 tablespoon prepared horseradish
  • 1 tablespoon red wine vinegar
  • 1 teaspoon olive oil
  • 1/8 teaspoon salt
  • 2 garlic clove, peeled
  • Steak
  • 1 (1-pound) flank steak, trimmed
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon olive oil

What To Do

  1. To prepare chimichurri, combine first 8 ingredients in a food processor; process until smooth.
  2. To prepare steak, rub steak with cumin, 1/2 teaspoon salt, and pepper.
  3. If cooking steak on a grill, preheat the grill and cook steaks about 6 minutes on each side or until desired degree of doneness.
  4. If cooking steak on the stove, heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add steak to pan; cook 3-6 minutes on each side or until desired degree of doneness. Remove from pan; let stand 5 minutes.
  5. Cut steak diagonally across grain into thin slices. Serve with chimichurri.
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