Marinated Petite Sirloin With Cilantro Chimichurri and Baked Sweet Potato Fries

27 04 2014

Here’s a healthy steak and potato dinner, packed with tons of flavor, both from the marinade and the chimichurri sauce! Don’t be intimated by the length of this post or the list of ingredients. This meal is elegant, but fairly simple…great for a Sunday supper or date night.

Marinated Petite Sirloin With Cilantro Chimichurri and Baked Sweet Potato Fries

Marinated Petite Sirloin With Cilantro Chimichurri and Baked Sweet Potato Fries

The following serves 2 (compliments of This Girl’s Gotta Eat and Food Network Magazine):

For the marinade and the steak:

  • 2 petite sirloin steaks
  • 1/2 cup thinly sliced red onion
  • 2 large garlic gloves, smashed
  • 1/4 cup red wine vinegar
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup chopped parsley
  • 1/2 tsp lemon zest
  • Good pinch of kosher salt
  • Pinch of red pepper flakes

Whisk the marinade ingredients until well combined, and allow to sit for a few minutes. Place steaks in a small casserole dish and top with marinade. Turn to coat well, cover with plastic wrap and store in the fridge until ready to grill. Marinate at least 2-4 hours. Remove from the fridge and bring to room temp, about 30 minutes before you’re ready to grill.

When you’re ready to grill, remove steaks from the marinade. Preheat grill to medium-high and grill steaks to desired temp (130 to 145 degrees F is the range between medium-rare and medium), basting the steaks with the marinade as they grill if you want. Remove from the grill, tent with foil and allow to rest at least 5 minutes.

Meanwhile, for the baked sweet potato fries:

  • 2 sweet potatoes, cut into matchstick-size pieces
  • 1 Tbsp extra-virgin olive oil
  • 1 tsp kosher salt
  • Sprinkle smoked paprika

Preheat oven to 450.

Toss cut potatoes with oil, salt and paprika, making sure everything is coated evenly. Place potatoes on a baking sheet lined with a silpat, evenly in one layer. Bake for 15-20 minutes. Flip fries and bake another 15-20 minutes until golden brown and crisp.

While the fries are baking and steak is resting, make the cilantro chimichurri:

  • 1 bunch cilantro
  • 1-2 garlic cloves
  • 2 Tbsp red wine vinegar
  • Juice of half a lemon
  • 1/2 tsp red pepper flakes
  • 1/2 tsp kosher salt
  • 1/2 cup extra-virgin olive oil

Add all chimichurri ingredients to a blender or food processor and process until smooth. Transfer to a bowl until ready to serve.

Serve steak with fries and top with chimichurri. Serve with extra chimichurri on the side to dip the fries in. Store extra chimichurri in a covered tupperware in the fridge.

Chicken Sausages, Carmalized Onions and Baked Sweet Potato Fries With Garlic and Rosemary

24 01 2013

Cooking sausages with a little water before you brown them is a tip I picked up from Rachel Ray. It helps to ensure that the sausage is cooked all the way through, followed by a good sear on the outside. Choosing chicken sausage over pork sausage, and sweet potatoes over white potatoes, make this a lighter meal too!

Chicken Sausages, Carmalized Onions and Baked Sweet Potato Fries With Garlic and Rosemary

Chicken Sausages, Carmalized Onions and Baked Sweet Potato Fries With Garlic and Rosemary

The following serves 2:

  • 1 package chicken sausage – I like to use hot, but you can use sweet / mild if you prefer
  • 1 onion, sliced
  • 2 sweet potatoes, scrubbed and dried
  • Extra-virgin olive oil
  • Couple of cloves of crushed garlic
  • 1/4 tsp Rosemary
  • 1/4 tsp Kosher salt
  • 1/2 tsp Paprika

Heat oven to 425 degrees.

Slice each sweet potato lengthwise into 8 or so pieces. Crush a few cloves of garlic and add to a Tbsp or so of oil along with some rosemary, either fresh or dried – whatever you have on hand. Let the garlic and rosemary flavor the oil for a few minutes. Toss fries with the oil mixture and season with salt and paprika.

Spread in a single layer on a baking sheet and bake until lightly browned on the bottom, about 15 minutes. Turn slices and bake until bottom is browned and potatoes are tender, about 10 minutes more.

While the potatoes are baking, add the sausages to a large skillet and pierce the casings with a fork. Add 1/2-inch to an inch of water to the pan. Bring to a boil, cover, reduce heat to low and simmer for 10 minutes. Drain the water and return skillet to the stove. Raise heat to medium-high and add a little oil to the skillet. Brown the sausages until outsides is crisp all around. Remove from heat.

Meanwhile in another large skillet, heat a little oil over medium-high heat and add onion. Cook onions, turning occasionally for 10 minuets. Season with salt and continue cooking until they start to brown, turning occasionally (you don’t want to turn too much or they won’t brown).

Add sausages to the onions. Cook for another few minutes.

Serve sweet potato fries along-side the sausage and carmalized onions.