Ingredients
Chimichurri
5 Garlic Clove
2 Cups Fresh Parsley leaves
1 Cup Cilantro
2 Jalapeno Stemmed and Seeded
3/4 Cups EVOO
2 Tbs lemon juice
2 Tbs Rice Vinegar
2 Tsp dried oregano
2 Tsp ground cumin
1 Tsp salt and pepper to taste
Pickled Onions
1 Red Onion thinly Sliced
3 Tbs Rice Vinegar
Sprinkling of salt and pepper
Steak & Potato
3 lbs strip sirloin well marbled
2 lbs new red potatos halved
4 large ears corn shucked in thirds
2 Tbs EVOO
6 hard boild eggs
1 cup Kalamata olives
Preparation
Chimuchurri
Mince garlic, parsley, cilantro and jalepeno in food processor; add 1/2 cup EVOO, lemon juice, 2 Tbs vinegar, 2 tsp each oregano and cumin, 1 tsp salt, pepper to taste. Process until pureed.
Pickled Onions
In small bowl combing onions 3 Tbs vinegar, and sprinkling of salt an pepper Set asie tossing occasionally until soft and pink
Steak
Coat steak with 2 Tbs of EVOO and 2 tsps of both cumin and oregano and generous sprinkling of salt Grill medium rare, about 3-4 minutes on each side
Potatos
Toss in bowl with 1 Tb EVOO and generous sprinkling of salt and pepper
Pre-heat up potato pan in oven to 425 and add potatos and cook for 30 min. Toss with 1/2 cup chimichurri
Corn
Coat with 2 Tbs EVOO Grill for about 5 minutes medium heat turning frequently. Don’t overcook
Arrange steak, potatos, corn,and eggs on a large platter, scatter the olives, and pickled onions.
Pass the chimichurri!
