Chimichurri. This Argentinean sauce, made with chopped parsley, minced garlic, red or white wine vinegar, red pepper flakes, and olive oil, is traditionally served with grilled meats and is a must-have in any cook’s arsenal.

Grilled Flank Steak Salad with Chimichurri Dressing

1/2 cup chopped fresh flat-leaf parsley
3 tbsp red wine vinegar
2 tbsp water
2 cloves garlic, minced
3/4 tsp kosher salt, plus more for seasoning steak
1/2 tsp freshly ground black pepper, plus more for seasoning steak
1/2 tsp dried hot red pepper flakes
1 tbsp chopped fresh oregano leaves
1/4 cup olive oil, plus more for brushing steak

1. In a food processor or blender, combine chopped parsley, red wine vinegar,water, minced cloves of garlic, kosher salt,freshly ground black pepper, dried hot red pepper flakes,and chopped oregano leaves. Pulse until the parsley and oregano are finely chopped, but not completely smooth, scraping down the sides after every few pulses. With the food processor running, slowly pour in 1/4 cup olive oil. Pour the dressing into a bowl and set aside.
2. Preheat a grill to high heat. Brush both sides of a 1 1/2 pound flank steak with a generous amount of olive oil. Season with kosher salt and freshly ground black pepper. Place the steak on the grill and cook for approximately 5 minutes per side, or until the steak is rare to medium-rare. Remove the steak from the grill and let it rest for 10 minutes.
3. Cut the steak, across the grain, into thin slices. Arrange over a bed of romaine lettuce and sliced red bell pepper. Drizzle with a generous amount of the chimichurri dressing.

Serves 4.

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Grilled Flank Steak Salad with Chimichurri Dressing Recipe

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GRILLED SWEET POTATOES with Rosemary Vinaigrette Just one of 75 Recipes from Bobby Flay’s Grilling For Life: 75 Healthier Ideas for Big Flavor from the Fire

Sweet potatoes were never really my favorite but I do like sweet potato chips. That’s why I thought I would enjoy these grilled sweet potatoes. I figured they would taste similar to home fries. The rosemary vinaigrette gives the sweet potato a delicious touch. What To Grill 3 large, unpeeled sweet potatoes 1/4 cup, plus 3 tablespoons olive oil 4 ounces pancetta, finely diced 1 medium shallot, diced 1/4 cup red wine vinegar 1 tablespoon chopped fresh rosemary 1 1/2 tsp freshly ground black pepper, divided 1 tsp kosher salt How To Grill It Place the sweet potatoes in a large pot of salted water. Boil the potatoes until they are just cooked through, about 20 minutes. Remove the potatoes from the pot and set aside until they are cool enough to handle. Heat 1 tablespoon of olive oil in a medium skillet over high heat. Add the diced pancetta to the pan and cook until it is browned and crisp. Be careful of spattering grease! Turn down the heat a little if it is spattering too much. Using a slotted spoon, remove the cooked pancetta from the skillet and let it drain on a piece of paper towel. To the pancetta drippings in the pan, add the diced shallot. Cook until browned, about 1 minute. Add the red wine vinegar and cook for an additional minute. Remove from the heat and stir in 1/4 cup olive oil, finely chopped fresh rosemary, and 1/2 teaspoon freshly ground black pepper. Cover to keep warm. When the potatoes are cool enough to handle, slice them into 1/4-inch rounds. Preheat a grill to high heat. Brush the rounds with 2 tablespoons of olive oil and season with kosher salt and 1 teaspoon freshly ground black pepper. Place the sweet potato round on the grill and cook for approximately 5 minutes, turning once, until they are lightly browned and just cooked through. Transfer the grilled potatoes to a bowl and toss with the vinaigrette. Sprinkle the cooked pancetta over the potatoes and serve them hot or at room temperature. Serves 6

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Ever look at your chicken breast and wonder hmmmm how can I change this up? How can I use the grill to cook most of the dinner? Tonights post is the answer to that question. I had just that problem tonight but with a few things in the kitchen made a pretty damn good dinner if I do say so myself. As many of you know I love sauces and to keep with the theme this week another sauce is included.

Lets cook!

Grilled Chicken and Grilled Potatoes with Roasted Garlic-Oregano Sauce

5 yellow potatoes, clean the outside to remove dirt

4 boneless/skinless chicken breast

7 cloves garlic

1/4 cup white wine vinegar

2 tablespoons fresh oregano leaves

2 tablespoons fresh parsley leaves

1 tablespoon honey

1 cup olive oil

1/2 teaspoon red pepper flakes

salt and pepper

Place the potatoes in a pot of hot water with 1 tablespoon of salt. Bring to a boil over high heat. While the potatoes are cooking, time to make the sauce. Roast garlic in a saute pan.

Remove the oregano and parsley from the stems.

Combine garlic, vinegar, oregano, parsley, honey and salt in a blender.

Blend until smooth. With the motor running, slowly add 3/4 cup olive oil and process until emulsified.

Pour the sauce into a bowl and stir in red pepper flakes.

Pre-heat grill on medium heat. Brush the chicken with olive oil and season with salt and pepper.

Do not cook the potatoes all the way through because you will continue to cook them on the grill. I allowed the potatoes to boil for about 15 minutes. Drain well and let cool enough to handle.

While the potatoes are cooling time to start grilling the chicken.

Let the chicken cook for 7 minutes before turning. This is when I go inside (cool off) and slice the potatoes in half. Add the potatoes to a bowl, coat with olive oil and season with salt and pepper.

Turn the chicken over and continue grilling until just cooked through, another 5 6 minutes. A few minutes before the chicken has finished cooking, place the potatoes on the grill, cut-side down and cook for about 2-3 minutes.

Turn over and continue grilling about another minute. Remove the chicken and potatoes to a platter.

Plate with potatoes and chicken. While the chicken and potatoes are still hot drizzle with the gralic-oregano sauce (Jen made snap peas as the veggie side).

Here is the close-up:

So there you have another way to grill up that breast of chicken!

As mentioned in my post from Friday, here are a few pictures from our dinner with our friends Devin and Brooke.

The biggest ribeye which I bought at Whole Foods:

Here is the steaks resting in my special 24 hour marinade method (notice the size of the guys steaks to the right compared to the ladies on the left).

Here is a picture of just the guy steaks from the grill:

And here is a picture of our guests:

They helped me with Jens party and I owe them both big time! Thanks again you two!

Happy Cooking!

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