Steak with Chimichurri Sauce & Peppers

I just listened to my two dear friends talk about how comparison is the thief of joy…

In order for us to be fully used by God and not be stunted, we have to keep our eyes fixed on Jesus. It applies to every area of our lives! I tell my team all the time that success leaves clues but you can’t try to be that successful coach you’re watching to see what they do…you have to be yourself and use the tips they give you for inspiration.

YOU are unique! YOU have a  purpose! YOU are important! YOU have something to offer that nobody else can offer! YOU are God’s masterpiece! GO BE YOU! Thank you Katie Marie & David B for that reminder this morning 🙂

So, a couple years ago I saw Sunny Anderson (on Food Network) make this awesome dish and even though I had never had chimichurri sauce before, I knew I wanted to try it. I did and I really liked it!!!

Because I enjoyed it so much the first time, when we were on our cruise last year I decided to try it again and let me just say…not all chimichurri’s are created equal! BLAGH! If you were like me and never had it, it has a STRONG flavor. There are so many variations with it and since I didn’t like the combo the cruise ship had goin on, it made for a STRONG disgusting flavor haha! Here’s what I did:

-1 lb (or more) of flank steak

-3 poblano peppers, seeded & sliced

-1 red onion, halved and sliced

-1 bunch of fresh parsley

-1 bunch of fresh cilantro

-2 garlic cloves

-1 tbsp salt

-1 tsp pepper

-2 tbsp red wine vinegar

-2 tbsp of lemon juice

-1/2 cup of extra virgin olive oil plus  1 tbsp more for the peppers

-1/4 c broth or water

With a fork, poke holes all over the flank steak and place it in either a bag or a dish. I let my steak rest overnight with the chimichurri sauce, but you could just marinade it for an hour or two as well. I’m not the best at planning ahead for this stuff lol. When you’re ready to cook this, grill is ideal but I just broiled mine.

Now for the chimichurri sauce: In a food processor, combine the parsley, cilantro (whichever bunch has the least amount, I eyeball the other to make sure I have equal parts. You  may need to remove some from one of the bunches), garlic, 1/4 of the sliced onion, salt, pepper, vinegar, lemon juice, and 1/2 cup oil. Blend into a thick, smooth sauce. Pour half into a container for later, and the other half over the steak (either in a bag or dish to marinade). Refrigerate this for an hour or overnight for the best flavor.

To cook the steak, I broiled mine on high for 6 min, flipped it, then for another 6 min. Cover with foil and let it sit for 10 minutes before slicing. WHILE THE STEAK IS COOKING, I make the onions and peppers. I heated the tbsp of oil over med-high heat and added in the red onions. Once they started caramelizing, I added in the peppers and let them cook down too! I poured in a 1/4 cup broth  and covered the pan so the peppers could get happy for another 5 minutes. Season with salt and pepper. I prefer onions to be caramelized but if you don’t, just don’t cook them as long. You could even add in the onions and peppers at the same time!

When you cut the flank steak, cut it against the grain and at an angle. Doing it this way and slicing it very thin keeps it from being as tough and chewy! Shawn ate his steak with the peppers and onions with the chimichurri poured over it. I ate mine on toasted corn tortillas with the chimichurri drizzled over and topped it with tomatoes and avocado.

For you 21 day fixers out there with the portion control, I measured the chimichurri dipping sauce in an orange container. If you eat it the way I did…it counts for 1 yellow, 1 red, 2 green, 1 blue, 1 orange, 1 tsp