Easy Entertaining Meal

• With a sharp knife, score flank steak on both sides against the grain of the meat, but not all the way through to ensure the marinade is absorbed into the meat.

Preparation for Marinade

• Prepare and marinate the flank steak one day ahead.
• Combine parsley, cilantro, garlic, shallot, and oregano in food processor.
• Add the olive oil, red wine vinegar, and lemon juice and puree until smooth.
• Season with salt and pepper.
• Pour marinade over the steak, reserving ¼ cup for serving, in a re-sealable plastic bag.
• Seal bag and refrigerate overnight or a minimum of 4 hours, turning bag occasionally.

Cooking

• Bring the temperature of the meat closer to room temperature by removing the bag from the fridge one half hour before you plan on cooking it.
• Preheat oven or BBQ to medium-high heat.
• Remove steak from the marinade and grill approximately 6 minutes per side (depending on the thickness) until medium rare in the middle.
• Remove from the BBQ, cover (tent) steak with tin foil, and let it rest for five minutes. 
• Place flank steak on cutting board and slice thinly, on a diagonal, against the grain of the meat.
• Serve with a dollop of the beautiful green chimichurri sauce on top of the steak.

Good to know: Flank steak has long lines or fibers running through the meat and they can be difficult to chew through. If you cut through the fibers, against the grain, the meat becomes more tender and easy to eat.

• Preheat grill to medium high heat.
• Wash asparagus and peppers well and snap off woody ends of asparagus.
• In a shallow dish, toss asparagus and bell peppers with olive oil and season with salt and pepper.
• Lay asparagus spears and pepper slices over grill rack and cook, turning frequently to avoid sticking.
• Cook until asparagus are lightly browned (6–8 min) and roast peppers until they are evenly charred on both sides (15 min).
• Serve warm or at room temperature.

Good to know: Always grill more vegetables than you think you will need. Throw any vegetable you have in your crisper on the BBQ and grill (turning often). You can then keep on hand, refrigerated, to make a quick grilled veggie sandwich, toss them into a pasta dish or serve on top of a green salad.

• Preheat oven to 400 degrees.
• Scrub potatoes clean and, using a fork, poke a few holes in the skin.
• Rub the skin with oil to avoid cracking.
• Place potatoes on top of oven rack and bake for approximately 1 hr or until fork inserts easily. Remove and let sit for 2-3 minutes.
• Reduce oven temperature to 350 degrees.
• Slice the top, lengthwise, off of each potato and scoop out the flesh into a mixing bowl (being careful not to tear the skin). Add crumbled bacon, sour cream/yogurt, and cheese to the potato and mash together.
• Spoon potato mixture back into the potatoes and return to the oven for an additional 15 minutes.
• Remove from the oven and let cool slightly.
• Garnish potatoes with chives before serving.