What's on the Grill #73

Tonight is typically Ribeye Friday, but since we both were off tonight, we opted for a change. Instead, we grilled strip steaks with Bobby Flay's chimichurri sauce from his Boy Gets Grill book. Although I do prefer ribeyes to strip steaks, we followed the recipe pairing provided by The Flay. Zoe likes a leaner cut of meat, so she was fine with the selection. Truth be told, the chimichurri should have really gone with a filet, because I found the flavor of the Angus strip to be incredible on its own. The leaner filet could have benefited from such a powerful accompaniment.

This brings me back to the chimichurri. The Flay called it pungent, and he was right. When you have to put 8 cloves of garlic into something, be prepared to taste your creation for 24 hours. I feel like I smoked a cigar last night. The rest of the chimichurri was mostly made up of cilantro, mint and parsley. Our herb garden was far enough along to support the 2 cups of mint, but I had to unfortunately buy additional cilantro and parsley to finish the sauce.

Great stuff, glad we made it. Next time I may cut the garlic back at bit to spare anyone I talk to over the weekend.

Reminds me of an old partner (Not Eric) who accused me of sweating garlic through my pores while we were stuck in the car together. It was that bad...