Refreshing green sauce . chimichurri to go with the steak

Hot Summer here in Hong Kong, thinking to cook something refreshing for our Sunday dinner. A refreshing green sauce, chimichurri could be a nice idea, to go with the flank steak, and served with some grilled vegetables instead of salad.

Well, actually chimichurri sauce is something that we can cook in advance, it’s fine to make more than what you need and the trick is to chill them in the fringe. Use it when you need it for the steak and actually it is also nice to use as dips for your bread. Make sure you have some chimichurri made few hours or days before you use them, put them in a glass bottle in the fringe.

How to make the chimichurri sauce is pretty simple, just put all the ingredients in the food processor to finely chop and blend them. The ingredients are, parsley, oregano, garlic, shallot, green chili or jalapenos, red chili, lemon zest but this could be an option, good amount of olive oil around 100ml, red wine vinegar or white vinegar and a pinch of salt, please adjust the amount of chili or jalapenos, it all depends on the level of spiciness that you can take. When the sauce is well blended, leave it in the fringe for a good couple of hours at least, before serving.

On the other hand, you can prepare the vegetable. I was cooking with some brussels sprouts, corn and some mini peppers. Cut the corn in half, slice the mini pepper and remove the seeds, place them in a tray and brush them with some melted butter, or add some olive oil to make sure there is enough oil there to grill them. Season them with a bit of salt and pepper, then place them in the oven under 190C to grill for around 25 mins. I cooked the brussels sprouts with butter in a saucepan, just fry them until they are soft and cooked, season them with some salt and pepper as well.

For the flank steak, season them with salt and pepper before cooking. Make sure the steak is defrost and with room temperature before cooking, in order to avoid having raw and cold meat in the middle of the steak. Make sure the pan is really hot and fry both side for 2 to 3 minutes on each side, and let the meat stay medium cooked. Do not cut the meat right away, try to let the juice sit inside for few minutes, then cut the steak against the grain in order to keep it tender, in that way the steak should be less chewy. Serve the cut flank steak with some chimichurri sauce on top, and some grilled vegetable aside.

Fish Fillet and King Prawn with Potato & Lettuce Salad

My husband told me the other day, we eat far less salad. That’s true, I eat a good amount of vegetable everyday, but more in a Chinese way. Those typical boiled, steamed or fried vegetables. But when I cook a Western dinner, I seldom consider a salad dish, maybe too focusing on the main dish, and forget about the side dish. So, for tonight I am thinking about a salad to start with, and see what to go best with the salad.

My husband always loves cucumber salad with sour sauce or dressing, I saw this potato salad with yogurt and dill sauce at one of the cooking show. Thinking to do the same kind of sauce with a cucumber salad. What is the best to go with this salad? Instead of salmon, let’s see what kind of fish I can get at the supermarket. Eventually, I’ve got the catfish fillet and a prawn for each of us, should be good enough to go with the salad.

Let’s get the salad prepared, so that I can get it chilled in the fringe for a while to keep it cooler before serving. I would like to have a little bit of potatoes in the salad, but not a lot, as I would like to keep the cucumber as the major ingredients. I started with cooking the potatoes into boiling water, part of it for the salad, part of it for our doggies for their usual Sunday dinner with salmon. When the potatoes are done, let them sit aside and reduce the heat. On the other hand, let’s get the rest of the salad prepared. Chop half of an onion in really thin slices, chop cucumber into thin slides, and some romaine lettuce. Put all of them into a big salad bowl, mix them well together and put the bowl into the fringe. You can add the potatoes back in when they are not hot any more.  Let the salad chill until it’s time to serve. You can also get the salad dressing ready, and chill it in the fringe as well. Open the Greek yogurt and pour them into a bowl, season with some salt and pepper, add white vinegar and then mix them well together. As I don’t like too sour, I prefer to add some honey so balance out the taste a bit. It’s up to you to add honey or not. The key of this source is dill, finely chop a handful of dill, and mix them with the sauce. Let the salad dressing sit in the fringe, you can decide to serve the salad with the dressing already add in, or serve it separately. I tend to serve it separately, because we do have a different preference on the amount of dressing that we like to add into our salad.

Time to prepare the fish and prawn. Add a bit of corn flour on the fish for both side in the beginning, to make sure we will keep it nicer together when frying them. Season both the fish and prawn with salt, pepper, ground coriander, paprika and parsley on both side. Heat up the pan with olive oil, fry the fish and prawn and add a bit of garlic and red chili for the flavour. Make sure one side is already done before flipping the fish, and watch out the prawn because the cooking time should be a lot faster than the fish. When one side of the prawn turned red, just flip it and remove them from the pan when both side turned red. After flipping the fish, add some chopped tomatoes and spring onion on top of the fish. Serve the fish when it’s done, together with the prawn as a seafood plate and have the salad on the side.