Flank steak with creamy chimichurri sauce

We always sell out of Ribeye,  NY strip, filet Mignon steaks quickly. What we have a healthy supply of are the flank steaks. Maybe it’s because there is uncertainty on how to cook it or patrons didn’t realize how good they can be. Either way, my plan is to covert more followers to this tasty choice cut.  I plan to share a few of my favorite recipes using flank steaks.

This was a .85 lb of flank steak and it fed 4 of us comfortably with a little leftover. The recipe is for 4-6 people and I decided to half it since 2 lbs of steak is a huge amount for us.

Our sides tonight were fried cabbage/onions in bacon grease and alarita dry rub creamy cucumber salad (I will share this recipe another day for a quick side to a meal). This was a  meal didn’t take long to prepare and tasted like summer.  The steak can be placed in sink with cool water to defrost in time for an evening meal.

There is enough steak left over for a salad tomorrow and I plan to thin the sauce for the dressing. Too bad my husband is traveling this week as he will miss out on a great lunch for work …lol

 

Red Beans & Rice with Linguica

Weeping Radish products have been a great addition to the Ninja Cow Farm Store and our own personal pantries.  When we first ordered the new sausages we were faced with lots of decisions. One of the new things we brought in is Linguica. Linguica is a firm peppery sausage made with Red Wine that has Portuguese origins.

I finally sat down and tried it a few weeks back, Red Beans & Rice came to my mind. During our 7 years in Florida I had many chances to work with folks from other countries. One of my favorite recipes I picked up was out of Puerto Rico from a family friend. In her recipe a homemade sausage was used. It was quite reminiscent of the Linguica we are now carrying in the store. The dried nature of this sausage helps it stand up to the cooking time involved. The flavor is powerful enough to help flavor the dish yet it retains flavors for each bite of the Linguica as well.

The secret to my Red Beans & Rice is a homemade Sofrito. You take onions, peppers, tomatoes, jalapeno, garlic, & cilantro. You cook them all down together for a short while letting the flavors meld. I must confess though. For the 2nd year in a row my onions didn’t grow. And I never got around to planting garlic last year fall. This year though I have grand plans. With my peppers still growing and my cilantro dead I did have to take a trip to the grocery store.  At least my jalapenos & tomatoes are growing well.

This recipe makes a massive amount, feeding at least 10 people if not more.  And it will be more. I froze several meals worth after dinner.  In the Ninja Cow Farm Store we sell Linguica doe $10.50 lb. With only using 1 lb of sausage in this dish along with the remaining ingredients should bring this dish to under $25.  Not to bad for a one dish meal that feeds a crowd.