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Chimichurri Skirt Steak, Fingerling Potatoes and asparagus
Chimichurri Skirt Steak
with Fingerling Potatoes and asparagus
1.Preheat the oven to 425.
2.Fingerling Potatoes – On a sheet pan.
1.Liberally cover potatoes with salt, pepper, and olive oil.
2.Roast for 25-35 minutes.
3.Check on the progress 15 minutes in - It might be necessary to flip. The potatoes are ready when they are nice and golden brown.
4.When they are done, toss with about half of the Rosemary salt and a little bit of olive oil.
3.Asparagus – On a separate sheet pan:
1.Toss with olive oil, balsamic vinegar, salt, and pepper. Spread the asparagus in a single layer, doing your best to have spacing in between.
2.Roast the asparagus for 15 minutes, until tender but still crisp.
4.Skirt steak – in a large oven-proof pan or cast-iron skillet
1.Heat the oil in pan until very hot.
2.Salt and pepper the steak on both sides.
3.Then sear on both sides for 2-4 minutes per side, steak should be a nice brown.
4.Move pan directly to oven for 7-10 minutes. With strip steak you want to cook it to medium, so take it out when temperature reads 135 degrees or medium to touch.
5.(Press the tip of your ring finger and your thumb together. Touch the flesh beneath the thumb, thus is what meat cooked to a medium doneness feels like. Thermometer should read 135 degrees.)
6.Set steak aside to let rest for 5-10 minutes.
7.When serving, Drizzle the chimichurri over the top of the sliced steak.