Chimichurri Flank Steak and Paella Style Rice
I don’t know how this meal came about. I suppose it was mostly inspired by a meal we had at a new restaurant in Bermuda. The place is called Latin. The food was delicious but it was highly overpriced (even for Bermuda). For example I got some paella with like a half portion of skirt steak on it and it was 25 dollars! Skirt steak is one of the cheapest cuts of meats so the whole thing confused me. Also the 13 dollar drinks were a bit much. Anyways, Mandi and I decided to take some of these flavors home and enjoy them for half the price. I’m calling this paella STYLE rice so some purists don’t jump down my throat yelling about it not being true paella.
This is the easy way to peel tomatoes. take out the top part, then make an x cut in the bottom and drop it in boiling water for 15 seconds.
A more traditional Chimichurri is just parsley garlic and oil.
Some of the chimi paste into a marinade for the steak, some save to put on top raw.
Mandi put fennel in here by mistake but it came out ok. It was a bit different but had a cool taste when mixed with the rest of this food.
She liked it at least.
The sausage is chorizo. I like fresh chorizo better than the already cooked kind, but it was all we could find.
See how most of the water evaporated? That’s how you know you can move on to the next step.
This is what I mean in the recipe by semi-translucent.
Now that we have a pan that can go in the oven, we are just gonna keep doing stovetop to oven recipes.
Here we put the fire back on under the pan to help get the crust on the bottom.
How good does this look! Mandi said this was one of her favorite things we have ever cooked.
Marinade in chimi sauce, then grill for about 7 minutes a side.
Make these into a paste and add to
Heat stock in saucepan (double the amount of the rice you are using)
In paella pan or any pan that can go stovetop to oven, heat olive oil. Add peppers and onions. Sweat 5 min. add peeled tomatoes and cook until the liquid evaporates. Add sausage and paella paste. Cook 1 minute. Add rice and stir until rice becomes half translucent. Add stock and bring to a boil. Place in 375 degree oven for 20 to 30 minutes. After it is done, place back on stovetop and heat on high for 2 minutes to ensure a crusty bottom.