Photo: Jody Horton
Chimichurri is Argentina's version of ketchup. This tart and spicy salsa of parsley, vinegar, onion, garlic, and hot red pepper flakes complements everything from juicy grilled steak to roasted vegetables. The summer squash hash is a tasty blend of diced potatoes, yellow squash, and peas, all cooked up in the pan's meaty juices. On a white plate, this colorful meal really sings. In your mouth, it's a symphony.
Active time: 30 minutes
Total time: 40 minutes
Cut the steak into two portions (so it will cook faster) and rub it generously on all sides with the steak seasoning. Set aside at room temperature.
In a small bowl, combine about one-third of the green onions, all of the parsley, and half of the garlic and toss to mix. Add 2 Tbsp. of the olive oil, the vinegar, the red pepper flakes, a pinch of salt, and a few grinds of pepper and stir with a fork to mix well. Taste and adjust the seasoning. The sauce should be tart, but if it's too vinegary for you, add a little more salt and olive oil. Set the chimichurri sauce aside.
Heat a 12-inch skillet over medium-high heat and add the remaining 2 Tbsp. olive oil. When the oil shimmers, arrange the steaks in the pan and cook, undisturbed, until nicely browned on the bottom, about 4 minutes. Turn and cook on the second side for about 3 minutes longer for medium-rare steak, or 4 minutes for medium. (This cut is usually about 1/2 inch thick. If your steak is thicker, it might need to cook a little longer.) Remove the pan from the heat, transfer the steaks to a plate, and tent with aluminum foil to keep warm.
Add the potatoes to the hot pan and sauté until they soften, about 3 minutes. Add the squash, the remaining green onions, and a sprinkle of salt and pepper and sauté until the all of vegetables are tender, about 4 minutes longer. Some of the steak flavor will come up from the browned bits on the bottom of the pan, so the vegetables will turn a little brown. It's important to keep things sizzling; you may need to add a little more oil to the pan. Stir in the remaining garlic and the peas. Taste and adjust the seasoning. Sauté for another minute or so to blend the flavors and warm the peas. Remove the pan from the heat.
Carve the steak into thin slices.
Divide the steak and veggie hash between two warmed plates and garnish with a dollop or two of the chimichurri. Serve hot.
From One Pan, Two Plates: More Than 70 Complete Weeknight Meals for Two (Chronicle) by Carla Snyder.
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Published on March 20, 2013