Change up your usual steak and potato dish with some Latin flavor and spice tonight by following these simple instructions.
Chimichurri sauce is a delicious sauce from Argentina that is green. People make the sauce as a marinade for steak, fish, or other grilled meat. The sauce is best made 24 hours before you need it, and doesn’t take long to make it at all. I enjoy my version of the sauce, because I made it with some spice. I usually throw in a diced jalapeno in addition to its normal ingredients. Instead of serving normal meat and potatoes, you can make jalapeno mashed potatoes. They add some flavor and color to everyday potatoes and change up this classic steak side. This isn’t my photo, because I am not an expert at plating… plus the red pepper looks like a nice addition that I should perhaps add next time.
- 3/4 cup of parsley
- 1/4 cup of oregano
- 1/4 cup of olive oil
- 3 cloves of garlic
- 1-2 jalapenos
- 3 tsp Red wine vinegar
- 1 tbsp crushed red pepper flakes
- 1/4 tsp salt, 1/4 tsp pepper
- 2 tsp lemon juice
Pulse seeded jalapeno and garlic cloves in a food processor until finely chopped.
Add in parsley and oregano and pulse until fine.
Mix in lemon juice, red wine vinegar, oil, and 1 tbsp of red pepper flakes. Process in food processor until fine.
Marinate steaks in 1/4 cup of the chimichurri sauce and set the rest aside to top afterwards. Refrigerate all the ingredients until you’re ready to cook it the next day.
Jalapeno Mashed Potatoes
- Bag o’ potatoes
- 1/2 stick of butter
- 1/4 cup of cream or half and half
- 2-3 jalapenos (to taste)
- Salt and pepper to taste
- Roasted garlic or garlic powder if you desire
Boil potatoes for approx. 30 minutes
Seed jalapenos and pulse in food processor
Add boiled potatoes into food processor with butter and cream
Process until smooth
-Whitney J. Manson