I need Spring! (Chimichurri and Spanish Rice)

It feels like I've been cold for months, the kind of cold where your bones hurt and no matter how many layers you wear just doesn't seem to be enough. It's been a very cold and snowy winter here in Minnesota......I'm not complaining, just stating the facts. I actually like winter, snow, sledding, all the holidays and Sunday dinners with my family, but right now I am craving Springtime, the flowers popping up, the sounds of birds chirping, and an occasional rainbow. Parsley make me think of Spring so I decided to make steak with chimichurri sauce for dinner. So easy, so good, so Springtime.

Chimichurri is an Argentinean condiment used in South America, it varies region to region, household to household but seems to have some common denominators; Oil, acid in the form of vinegar or lemon juice, parsley, oregano and a pinch of chili peppers. I use it both as a marinade and a sauce. In the south they use it for chicken and fish too but I've never tried it - seems a little strong for the more delicate meats. You can play with the quantities to meet your personal taste. G prefers it a little less acidic than I do, so when I'm feeling like a good partner I cut back on the vinegar a little.

Chimichurri

1 Cup Parsley - Chopped
3-4 Garlic Cloves - Chopped
2 T Fresh Oregano - Chopped, or 2t dried
1/2 Cup Olive Oil
2-3 T Vinegar (Red, white or champagne)
1t Salt
1/4 Black Pepper
1/4 Red Pepper Flakes


After all ingredients are chopped, mix together well. Use right away or refrigerator until needed. This should be served at room temperature. I use 1/2 of the mixture to marinade 1 pound of flank steak and the rest as a condiment on top.

Marinaded Flank Steak (Left)

Sliced Flank Steak with

Chimichurri (Right)

Spanish Rice

1 Cup Rice (I like Brown)

1/2 Cup Onion Chopped

2 Garlic Cloves

1/4 Chopped Pepper

1 T Olive Oil

1 14oz can diced tomatoes with liquid

2 Cups Chicken Stock

1 Cup Water

1/2 Cup Peas

Salt

Pepper

Saute onion, pepper and garlic until soft. Add Rice to pan and turn until coated with the oil. Add can of tomato with juices, water, stock bringing to a boil and them simmering covered until cooked - time will vary based on type of rice so read the package. Once cooked add peas along with salt and pepper to taste.