How are your New Year’s Resolutions going? Still holding strong after 17 days? If not, don’t be ashamed. The cleanse that Hubster and I embarked on only lasted about 48 hours before we decided the universe was conspiring against us and we should reschedule our “two weeks off drinking + eating super healthy” to February.
There’s never a perfect opening for something like a cleanse, but it seemed we had chosen the worst time. Besides the obvious “We might want a drink to relax” occasions, like working a 2 day bridal show or heading to Indy for a meeting with a bunch of sales people, we had some unforeseen challenges. Most notable was Hubster getting stranded on the highway when our not-that-old Jeep decided to just stop working. One tow, a week and a half, and a few hundred dollars later, the Jeep is back in working order.
So the cleanse is on pause, but I’m still making a conscious effort to pack our meals with more whole grains and less cheese. That doesn’t mean I want to eat grilled chicken and steamed veggies every night. In fact, I don’t really want to eat that at all… unless you cover it in some sort of delicious, low fat sauce. Like, perhaps, this jalepano chimichurri. Bunches of cilantro and parsley are blended together with jalepanos and a touch of lime juice to create a verdant, peppery (but not hot) topping. It’s perfect when paired with lean grilled beef. (Chicken would totally work too.) This is my kind of New Year’s Resolution food!
Grilled steak with jalepano chimichurri
From Rachel Ray
¾ lb 1-inch-thick flank or flatiron steak, at room temperature
Steak seasoning
1/3 cup extra virgin olive oil, plus more for drizzling
2 jalapeños
1 small shallot
1 garlic clove
½ cup cilantro, loosely packed
½ cup flat leaf parsley, loosely packed
½ tsp dried oregano
½ of a lime
1 Tbsp sherry vinegar
Heat a grill pan over medium-high heat. Season the steak with the steak seasoning and drizzle with a little extra virgin olive oil. Grill the meat, turning once, for 8 to 10 minutes or until desired doneness. Remove from the heat and let rest, then thinly slice on an angle against the grain.
Meanwhile, seed and chop jalepanos. Chop shallot and garlic. Add the olive oil, jalepano, shallot, garlic, cilantro, parsley, oregano and vinegar to a mini food processor. Juice the lime and add that to the bowl. Pulse in a sauce, scraping the sides as necessary. Season with salt and pepper.
Thinly slice the steak and divide among two plates. Top with the chimichurri.
Serve with Tex Mex Couscous Pilaf
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