We are huge fans of skirt steak, mostly because it is a cheaper cut of beef. Other people must be catching on to how great skirt steak is because it's hard to find cheap skirt steak anymore. After cooking this dish our new cheap cut is hangar steak. We cooked it pretty rare here but it was flavorful and delicious. In this Chimichurri sauce we used our homegrown Greek oregano along with a hint of orange.
- 3 cloves of garlic, minced
- 1 teaspoon coarse salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon dried Greek Oregano
- 2 tablespoons hot red pepper flakes
- 2 tablespoons white wine vinegar
- A few drops of orange juice
- 1 teaspoon of orange zest
- 1/4 cup extra-virgin olive oil
- 1/4 cup finely chopped curly parsley
Place the garlic, salt, and black pepper in a mixing bowl and mash to a paste with pestal. Add the Greek oregano, hot pepper flakes, vinegar, and orange juice.
Stir in the olive oil, followed by the parsley. Taste for seasoning, adding more salt or vinegar if necessary.
Put the Chimichurri sauce aside until serving.
- 1/4 cup butter
- 1/4 cup olive oil
- 2 potatoes peeled
- 1/2 teaspoon salt
- 1/2 teaspoon ground pepper
- 4 tablespoons chopped parsley
These potatoes are inspired from a dish we love to eat at Portuguese restaurants. Slice the potatoes into thin rounds. Heat the butter and oil in a pan and cook the potatoes slowly on a low heat until cooked though and golden brown.
Cook the potatoes on low heat so you don't burn them. After about 35 minutes these should be cooked through.
Take these off the heat and season with salt, pepper, and parsley. Serve with steak and Chimichurri.
Steak and Eggs
- 1/2 pound hangar steak
- 1 tablespoon olive oil
- 1/4 tablespoon butter
- 2 eggs
Cook the steak on medium heat in olive oil. We suggest cooking it rare. Season the steak and let cool under foil. While the steak is cooling fry the eggs and season with salt and pepper.
Lay the eggs over the hangar steak and sprinkle Chimichurri sauce over the dish. Don't forget to dip the Portuguese chips into the Chimichurri!