Garlic Brown Sugar Flank Steak with Chimichurri

Who’s hungry?

As a continuation to the Chocolate Banana Bread Pudding recipe I posted as part of Alex’s birthday dinner, er, back in February, here is the recipe for the Garlic Brown Sugar Flank Steak with a fresh Chimichurri sauce.  I found the recipe on How Sweet Eats and loved it.  Here’s their recipe:

INGREDIENTS:

Steak

  • 2 pound flank steak (about 1-inch thick)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/3 cup olive oil
  • 3 tablespoons brown sugar
  • 4 garlic cloves, minced

Chimichurri

  • 1 cup fresh cilantro
  • 2/3 cup fresh parsley
  • 1/4 cup fresh oregano
  • 2 garlic cloves, minced
  • 1/4 cup red wine vinegar
  • 2/3 cup olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon crushed red pepper flakes

DIRECTIONS:

Steak
  1. Add the flank steak to a large baking dish and season it with the salt and pepper. In a bowl, whisk together the olive oil, brown sugar and garlic cloves, then cover the steak with it and place it in the fridge to marinate. I marinate anywhere from 2 hours to overnight.

    Marinated Overnight
    Marinated Overnight
  2. When you’re ready to cook the steak, you can grill, broil or pan sear it to your liking. I tend to broil it as I find that easiest. Preheat the broiler in your oven and move the oven rack as close as possible. Place the steak on a broiler pan or baking sheet and broil on each side for about 5 minutes. This will result to a medium to medium-well doneness in my oven.
  3. Allow the steak to rest for 10 minutes before slicing it thinly against the grain, otherwise those delicious juices will spill out if you cut into the meat too soon. Serve it immediately with the chimichurri.

Chimichurri

  1. Combine the parsley, cilantro, oregano and garlic in a food processor and pulse until small leaves and pieces remain. Add in the vinegar and pulse once more. With the processor going, stream in the olive oil and mix until just combined. Stir in the salt, pepper and red pepper flakes. Taste and season additionally if needed. Store sealed in the fridge for up to a week or so.

I also made an easy roasted cauliflower recipe as another healthy side.  After breaking up the cauliflower florets, I tossed them in lemon juice, fresh minced garlic, red chili flakes, and grapeseed oil.  Then I roasted them at 375 degrees for 25 minutes, flipping them halfway.

Garlic Brown Sugar Flank Steak with Chimichurri
Garlic Brown Sugar Flank Steak with Chimichurri

I’ll definitely be making that flank steak again some time!

Chicken and Mushrooms in a Garlic White Wine Sauce

Kevin and I seem to go on long streaks of cooking followed by streaks of eating out depending on how husky we’re feeling at a given time.  On one of our healthy cooking streaks back in June, I found a recipe for Chicken and Mushrooms in a Garlic White Wine Sauce from Skinny Taste.

I had a bottle of Cade sauvignon blanc (delish!) leftover from an event I worked on in May, so I used a bit of this for the sauce and split the rest with Kevin.

Here is the recipe!

Ingredients:

  • 8 chicken tenderloins, 16 oz total
  • 2 tsp butter
  • 2 tsp olive oil
  • 1/4 cup all purpose flour
  • 3-4 cloves garlic, minced
  • 12 oz sliced mushrooms
  • 1/4 cup white wine
  • 1/3 cup fat free chicken broth
  • salt and fresh pepper to taste
  • 1/4 cup chopped fresh parsley

Directions:

  1. Preheat oven to 200°. Season chicken with salt and pepper. Lightly dredge in flour.
  2. Heat a large skillet on medium heat; when hot add 1 tsp butter and 1 tsp olive oil. Add chicken to the skillet and cook on medium heat for about 5 minutes on each side, or until chicken is no longer pink. Set aside in a warm oven.

    Floured Chicken, Parsley Mixture, and Chicken
    Floured Chicken, Parsley Mixture, and Chicken
  3. Add additional oil and butter to the skillet, then garlic and cook a few seconds; add mushrooms, salt and pepper stirring occasionally until golden, about 5 minutes.
  4. Add wine, chicken broth, parsley; stir the pan with a wooden spoon breaking up any brown bits from the bottom of the pan. Cook a few more minutes or until the liquid reduces by half. Top the chicken with the mushroom sauce and serve.

    Chicken and Mushrooms in a Garlic White Wine Sauce
    Chicken and Mushrooms in a Garlic White Wine Sauce

Our meal was starting to look a little to beige, so we sauteed up some green beans and garlic and made a quick baby kale salad.  Just some rabbit food to make us feel better about ourselves!

Dinner is Served!
Dinner is Served!

For dessert, we had a homemade cherry crumble in a mug with some ice cream – perfection!