Last Saturday, we had so much fun turning our kitchen into a wine bar! We’ve wanted to do this for so long and finally made it happen. It’s such a fun hosting idea, and I totally recommend trying it with friends and family at home. We themed the tasting based on Italian wines and paired them with some simple bites from good old Trader Joe’s. I also made a few special recipes from my cookbook and it turned out so well. I’ll do a full recap of all the details soon, including the wines we drank and the bites we ate, so stay tuned!
Now, moving onto this week’s recipe! This herbaceous salad might just be one of my favorite ways to serve steak. For the steak itself, I like to use a flank steak for so many reasons — it’s affordable, easy to find, quick cooking, and great for sauces and marinades. Frankly, what’s not to love about it? It’s also one of the best cuts to cook when you’re trying to feed a crowd because you don’t need to manage cooking several steaks at once. It’s a one-and-done meat!
Obviously a good cut of steak will have a ton of great flavor on its own, but my homemade chimichurri sauce adds layers of bright, tangy, and peppery notes that make this so much more interesting to eat. The sauce is made with equal amounts of fresh parsley and cilantro, plus fresh lemon, garlic, some dried spices, and lots of really good quality extra-virgin olive oil. Trust me when I say that you’ll want to spoon it over anything and everything—but you really should start with this steak salad!
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