Grilled Steak with Chimichurri Sauce, Garlic Roasted Potatoes and Spring Green Salad with Cilantro Vinaigrette

This dish is a culinary explosion. Not only are the flavors incredibly vibrant, but the colors are as well. The Chimichurri sauce produces a beautiful emerald color great for your presentation. For those who are thinking that I just made up the name of this sauce (sounds more like a type of crazy latin dance), Chimichurri is a green or red sauce that can be commonly found in Argentinian cooking. Its incredibly fresh tasting and can range in spiciness. The garlic roasted potatoes are rich, tender and complimentary to the other items. This dish is guaranteed to result in zero leftovers and ain't your typical meat and potatoes. Enjoy!

The Recipes:

Flank Steak with Chimichurri Sauce, Garlic Roasted Potatoes and Spring Greens with Cilantro dressing

For the Rub:

1 piece flank steak

1 1/2 Tablespoons olive oil

1 tsp cumin

1 tsp coriander

kosher salt

black pepper

* For two steaks, double recipe for the rub.

The Procedure:

1.Rub steak(s) with all rub ingredients

2. Grill to desired doneness.

3. Cover with foil and let rest for 5-10 minutes.

4. Pour chimi churri sauce over steaks when serving

For the Chimichurri Sauce:

6 garlic cloves

1-2 cups cilantro

1-2 cups parsley

1/4 cup distilled white vinegar

1/3 cup olive oil

1/4 tsp cayenne pepper (add more if you like)

The Procedure:

1. Combine all ingredients in food processor and blend until smooth. Add more or less ingredients to own taste.

2. Pour over grilled steaks or use as a dipping sauce.

For the potatoes:

These are the most delicious potatoes I have ever tasted and they are also the easiest potatoes I have ever made. Get your microwave out for this one. This recipe is a potato cheat sheet.

Bunch of small red potatoes (6-9)

1/4 cup butter, melted

1 tsp seasoned salt

1 tsp paprika

1 tsp dried parsley flakes

1 Tablespoon minced garlic

The Procedure:

1.Cut up potatoes into quarters.

2. Place potatoes in a microwave safe dish, preferably 2 qt. Set aside.

3. Place remaining ingredients into a small mixing bowl and whisk together

4. Pour whisked ingredients over potatoes and mix to coat evenly.

5. Microwave uncovered for 8-11 minutes or until potatoes are soft.

6. Serve

I know what you are thinking. How much simpler could this recipe get?!

For the Salad:

Spring greens ( bagged salad is perfectly fine)

1 cup fresh cilantro

1 Tbsp honey

1/4 cup canola oil

juice of 1 lime

2-3 Tbsp rice wine vinegar

salt and pepper to taste

The Procedure:

1.Rinse spring greens, dry and set aside.

2.Simply combine ingredients in a mixing bowl and whisk together. Refrigerate if desired.

3. Pour over spring greens.

* This salad tastes great with grape tomatoes and sliced pea pods.