How was your Memorial Day weekend? I hope it was filled with warm sun and splashing water and some beautiful brown grill marks. And some loud laughs too, if you're as blessed as I am.
In honor of our anniversary, Jorge set up respite care for the boys this weekend with a gracious family across town. So we were kid-free for nearly 3 whole days! Can you imagine my pleasure at waking up to a quiet house? Sigh.
Before dropping the boys off, we started the weekend out with some good friends at the Tempe Town Lakes Splash pad. Lots of soaking wet kids, watermelon, yummy grilled chicken, and a below-100-degree day. And grilled corn that was declared to be the "best grilled corn I've ever had" by the husband, which justified a repeat preparation just 2 days later.
We dropped the kids off straightaway afterward and spent the afternoon doing fun married couple things like walking through Target. I know, we're super exciting. But dinner was El Zocalo (oh, how I love that place) and we finally saw The Great Gatsby (loved and hated it...what did you think?).
To top the weekend off, Jorge surprised me with high tea at the Phoenician Resort near Camelback. It was the most special date we've had in quite awhile, not to mention the perfect anniversary gift considering my dear love for tea time. I swear, I was born in the wrong country. There were crust-less finger sandwiches with lox & asparagus, moist & flaky scones with Devonshire cream, and picture perfect pastries. Oh, and of course the tea. Jorge got a sweet berry and I got a chocolate, orange, and vanilla blend. MMMmmmmmm.
This is literally the fastest food-photo-snapping I've ever done. Delicious food--hot off the grill, a famished husband, and patience aren't exactly the perfect combination. But I got a couple pics and we dug in.
This chimichurri recipe is courtesy of Jorge, who's made it his life-long mission to perfect the sauce. This recipe came pretty close to the best I've tasted from him and I highly recommend trying it, especially if parsley is a bit foreign to you. The sweet basil balances the slightly bitter notes of the parsley and the lemon and garlic linger in the background so beautifully.
Skirt steak. Another thing you MUST try if you haven't. The filet will always be my top choice for steak but I don't ever grill a filet, as that would be a sin. So when it comes to grilled steak, the skirt is always my top choice.
It's fatty and flavorful and only slightly sinewy, which is offset when cooked to a perfect medium-rare. Needed=a hot, hot fire and your best lemon pepper blend and you've got yourself the perfect quick and simple Memorial Day feast.
Skirt Steak with Chimichurri
1 lb. grass-fed skirt steak
2 T. Penzy's Sunny Spain Salt-Free (or any lemon pepper of your choice)
1 T. garlic salt
1/2 c. EVOO
1/4 c. red wine vinegar
2 bunches fresh parsley
1 spring fresh oregano
1/4 c. fresh basil leaves
2 cloves fresh garlic
juice of 1 lemon
splash of red wine vinegar
1 c. EVOO
pinch red pepper flakes
1 t. salt
1/2 t. pepper
The night before your meal (or minimum 4 hours before), combine skirt steak, lemon pepper, garlic salt, EVOO, and red wine vinegar in a gallon zip lock. Massage until ingredients are well combined and the steak is well coated. Place in a shallow dish (to prevent mess from any leakage) and place in the fridge.
To prepare the chimichurri, place all ingredients in the bowl of a large food processor and process until thick and smooth (as shown above). Make the sauce ahead of time, if possible, to let the flavors come together.
To cook the steak, preheat a grill to the hottest setting available (if using charcoal, prepare a thick layer of coals). Once preheated, put the steak on the grill and cook until browned on both sides, about 3-5 minutes per side depending on your grill. Only flip once and do not press the meat down!
The Best Grilled Corn Ever
4 ears organic sweet white corn
1 T. Penzy's Arizona Dreaming Salt-Free (or any chili & lemon spice of your choice)
2 t. garlic salt
3 T. EVOO
grass-fed butter, room temperature
Shuck all 4 ears of corn. Coat well with EVOO, then sprinkle chili & lemon and garlic salt onto the corn evenly. Allow to rest 5-10 minutes before grilling. Over a preheated medium-high grill, cook the corn until golden, rotating about 4-6 times to get an even browning.
Serve with butter, as desired.
Last year: Herb-Crusted Salmon with a Lemony Kale Salad