Hey there! So this is going to be a quick one! I just had to share with you this god amazing meal we had tonight, with all the right notes/elements/textures/tastes in one meal. Really. It's got the bitters, the sweet, the acid and the protein. My god it was awesome! I'm really in heaven right now. And Dandelion greens, where have you been?
The greens have an earthy bite and then a slight bitter note, and when cooked down with garlic and seasonings, they turn just a bit sweet and even more amazing. And they look awesome too!
This entire meal came together in minutes. Cooking down the greens takes barely 2 minutes, so we cook them after the steak, so they don't cool down too much.
And to offset the bitters of the greens I roasted some Carrots in the oven until they turn fork tender and really sweet. This transformation of the carrot is probably the best part of this meal. They're like a little gem of a surprise that doesn't fail to put a smile on your face every time you eat them.
Finally the steak and the Chimichurri, which I've done many times and all my friends and family LOVE it! And the best part is that it comes together in a blender. Check out the recipe here
I chose the shoulder steak for tonight's dinner as it was on special at my local Whole Foods and looked amazing. Cook it hot and fast as it is pretty lean, which also means it is a great cut if you're avoiding fatty meat cuts.
That's a beautiful piece of meat. It's so funny that just something as simple as a well done piece of meat is all you dream about, our primitive instincts kick in full gear at the sight of charred meat, guess something's haven't changed much :)
Steak & Dandelion Greens with Sweet Carrots and Chimichurri
Serves 2
Ingredients
1 lb. fresh shoulder steak (ask your meat dept for the freshest cut)
1 bunch Dadelion greens
4 large carrots
4 tbsp Olive oil
1/2 cup Cilantro
1/2 cup Parsley
1 Lime—juiced
salt + pepper
2 +2 cloves Garlic
Preheat oven to 375 degrees. Shave skin off the carrots and cut them into halves lengthwise and then halve them further. Coat the carrots with 1 tbsp olive oil and a tiny bit of salt and pepper. Coat evenly and space them out on a baking tray lined with foil, and bake for 20 to 25 minutes.
Make the Chimichurri by tossing the cilantro, 2 cloves of garlic, lime juice and 1/2 tbsp salt into a blender and puree it. Some people prefer it chunky, but there are a lot of textures in this meal so we decided on a smoother sauce. Transfer to a bowl and set aside when done.
Heat a cast iron/heavy bottom pan on high heat. When the pan is hot enough (drop some water and if it dances around and fizzles away quickly you're good). Season the steak on both sides with salt and pepper. Add 2 tbsp oil to the hot pan and place the steak in the pan.
Let the steak cook for 2 to 3 minutes and flip and cook for another 1 to 1 1/2 minutes. Remove steak and place it in a dish.
In the same hot pan, add 1 tbsp oil and 2 cloves of garlic chopped and sautee for 30 seconds. Add dandelion greens and season with salt and pepper. Sautee for 2 minutes or till they've wilted down.
In a serving dish, place the greens, and then the carrots and finally the steak and pour liberally the Chimichurri sauce and serve.
