Categories
Main Dishes Meat Recipes Seasonings

Chimichurri Steak

We’re continuing our trip around the world today with a trip to Argentina! Today we’ll make an easy sauce that is a perfect compliment (and most popular condiment) for grilled steak, the most popular dish in Argentina. Serve with roasted potatoes for a truly authentic Argentinean experience!

Ingredients

  • 3/4 cup fresh flat-leaf parsley
  • 1/4 cup packed cilantro
  • 3 garlic cloves
  • 2 teaspoons dried oregano
  • 1/3 cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon sea salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/4 teaspoon red pepper flakes
  • Flank steak

Directions

  • Make the chimichurri sauce by combining parsley, cilantro, garlic, oregano, red wine vinegar and red pepper flakes in the bowl of a food processor; season with salt and pepper, to taste.
  • With the motor running, add olive oil in a slow stream until emulsified; set aside 1/2 cup of the mixture in the refrigerator until ready to serve.
  • Add remaining sauce to a ziploc bag or dish. Add steak and turn to coat. Allow to marinate in the fridge at least 4 hours and up to overnight.
  • To cook, preheat a grill to medium high heat.
  • Remove steak from marinade and season with salt and pepper. Add steak to grill, flipping once until cooked to desired temperature, or about 6 minutes per side for medium rare. Allow steak to rest on the cutting board for 5 minutes before slicing to serve.

Posted by Kids Cook on Wednesday, May 13, 2020

See the original video for this recipe here.

Expanded Learning Opportunities

Categories
Main Dishes Meat Recipes

Korean Bibimbap

Ingredients

  • 1 cucumber, thinly sliced
  • ½ tsp rice vinegar
  • ¼ tsp sesame oil
  • 1 tsp sesame oil, divided
  • 2 carrots, shredded or spiralized
  • 2 cups spinach
  • 1 Tbsp + 1/2 tsp soy sauce, divided
  • 1 lb ground beef
  • 2 Tbsp chili garlic sauce
  • 1 Tbsp brown sugar
  • Scallions, thinly sliced, for serving
  • Sesame seeds for serving

Directions

  • In a small bowl, toss the cucumber slices with ½ teaspoon rice vinegar, ¼ teaspoon sesame oil and a pinch of salt. Set aside.
  • Heat ½ teaspoon sesame oil in a medium skillet over medium heat. Add the carrots and a pinch of salt. Cook, stirring for 1 to 2 minutes until a little bit soft, and then remove from the pan and set aside.
  • Heat ½ teaspoon more sesame oil in the skillet and add the spinach and soy sauce. Cook, tossing, for 30 seconds or until just wilted. Remove from the skillet and gently squeeze out any excess water from the spinach.
  • Add the ground beef to the skillet used to cook the spinach. Cook the beef until fully browned, then add the chili garlic sauce, soy sauce, and brown sugar. Stir and cook for about one minute, or until everything is evenly mixed and the beef is coated in sauce. Turn the heat off.
  • Assemble the bowls with the rice, beef, cucumber slices, carrots, mushrooms and spinach. Top with a fried egg. Sprinkle with sesame seeds and drizzle generously with the gochujang sauce. Serve with scallions, if desired, and the remaining gochujang sauce on the side.

Posted by Kids Cook on Monday, May 11, 2020

See the original video for this recipe here.

Expanded Learning Opportunities

Categories
Main Dishes Meat Recipes

Steak Fajitas

Have I mentioned Brooklyn used to be a super selective eater? From age one until well into three, she was ate minimal foods. But, she loved to cook in the kitchen and it was an easy way to get her to taste foods in a super low pressure way. She’s since become a much better eater, and we’ve learned she loves tacos (it was even her “germ buster” birthday dinner.) Tacos are often something I turn to when we’re food chaining to a new food. Tacos has allowed us to expand to tostadas (it’s a flat taco), tortilla chips (it’s a broken taco), then to tortillas (a soft version of a taco). So tonight we’re going to try fajitas, which is a soft tortilla (a preferred food), with steak (another preferred food) and peppers (which we love raw but are learning to like cooked). If you have a selective eater, I highly recommend checking out the Veggies and Virtue website and Instagram page because her approach has been life changing for me. Anyway, that was a bit of a tangent to get to the recipe, but I wanted to let you know why I specifically picked this recipe to have Brooklyn help me with.

Ingredients

  • 2 tsp cumin
  • 1 tsp chile powder
  • 1 tsp salt
  • 1 lb flank or skirt steak
  • Zest of 1 lime (2 teaspoons)
  • juice of one lime
  • 1/4 c extra-virgin olive oil
  • 1 Tbsp Worcestershire sauce
  • 2 garlic cloves, minced or pressed
  • For cooking: red, yellow and green peppers (sliced), one onion thinly sliced

Directions

  • In a bowl or reusable bag, whisk together cumin, chili powder and salt, lime juice and zest, olive oil, Worcestershire sauce and garlic.
  • Slice steak 1/2-3/4″ thick and add to bag or bowl. Refrigerate for at least 4 hours and up to 24 hours. Toss periodically to redistribute marinade.
  • Heat a cast iron skillet or griddle over medium high heat. Cook for 3 to 4 minutes per side.
  • For vegetables, heat a skillet over medium high heat. Add onions and cook until softened. Stir in bell peppers and cook an additional 3 minutes.

Posted by Kids Cook on Tuesday, April 7, 2020

See the original video of this recipe here.

Expanded Learning Opportunities