Our house in not air-conditioned, so during the sweltering days of summer, I resist spending hours cooking over a hot stove. This is a very fast recipe that can be made indoors or out, over the grill. It came to me out of convenience: I had a few chimichurri-marinated steak kabobs and a sliced vegetable pack from my local market and simply put it all together. Much of the flavor of the dish comes from the chimichurri sauce, and the balsamic-glazed grilled vegetables add a nice piquancy. If you can find the vegetable pre-sliced (I bought mine at Trader Joe’s), and marinated steak kabobs, by all means take the shortcut. Dinner will be ready that much sooner! If you want to make the dish from scratch, it doesn’t take much longer, and it tastes elegant enough to serve to company. Best of all, it’s naturally gluten-free, dairy-free, soy-free, grain-free and nut-free and perfect for your TenderFoodie!
© Kyra Bussanich, 2012
Serves 2 hungry TenderFoodies!
Chimichurri sauce (recipe to follow)
8 ounces steak bits
8 ounces washed lettuce or salad mix
3 tablespoons olive oil
1 tablespoon balsamic vinegar
salt and pepper to taste
½ red onion, sliced
4 ounces sliced crimini mushrooms
½ bunch (about 12 spears) baby asparagus, trimmed and cut into 2-inch pieces
Chimichurri sauce (recipe from Epicurious.com)
1/2 cup (packed) fresh Italian parsley
1/4 cup olive oil
3 tablespoons red wine vinegar
2 tablespoons (packed) fresh cilantro
2 garlic cloves, peeled
1/2 teaspoon dried crushed red pepper
1/4 teaspoon ground cumin
1/4 teaspoon salt
Put it Together
Add all ingredients to a food processor bowl fitted with a blade. Puree until uniform in texture (should not be a paste, but rather have some lumps and texture to it).
Place the chimichurri and the steak bits in a plastic bag, seal the end and squish the meat around to coat it with the chimichurri sauce. Meanwhile, wash and slice the vegetables and divide the salad between 2 plates. Set the salad aside. On the stove top or grill, heat a large sauté pan with the 2 tablespoons of olive oil and add the mushrooms and red onion slices, and a pinch of salt and pepper. Sauté over medium heat until the edges of the mushrooms and onions start to caramelize and the onions are translucent, about 5 minutes. Add the asparagus and the balsamic vinegar and sauté until the asparagus is tender, about 3 more minutes. Remove the vegetables from the pan and set aside. Pour the chimichurri sauce and steak bits into the pan and sauté until the steak is done to your tastes, about 2 minutes.
Add the vegetables to the steak and toss to coat the veggies in the remnants of the chimichurri sauce, and divide the contents of the pan over the two salad plates.
Kyra Bussanich is the owner of Crave Bake Shop, and the first gluten-free winner of the Food Network's Famed, "Cupcakes Wars". Kyra graduated with honors from the prestigious Le Cordon Bleu patisserie program, which gave her a solid foundation of knowledge about classical French baking techniques which she was able to apply toward baking gluten-free. Kyra was diagnosed with an auto-immune disorder when she was 20 years old. Part of staying healthy meant switching to a gluten-free diet, avoiding all wheat and overly processed foods. Whenever possible, she uses local ingredients, and serves customers with multiple allergies, as well.