Steaks with Chimichurri from The Pioneer Woman Cooks: Come and Get It!

Pioneer Woman fans, rejoice! We’re sharing an exclusive recipe from Ree Drummond’s new cookbook, The Pioneer Woman Cooks: Come and Get It!  This cookbook is full of delicious recipes for busy lives from the #1 New York Times bestselling author and Food Network host. If you were a fan of Ree’s previous cookbook’s, you’ll love  Come and Get It! The recipes are simple, delicious, and full of flavor.

In this cookbook, Ree lives by the mantra that cooking should be a happy occasion. She knows that what we really need are simple, scrumptious, doable recipes that solve the challenge of serving up hearty, satisfying food (that tastes amazing!) day after day, week after week without falling into a rut and relying on the same old rotation of meals. Cooking should be fun and rewarding, and it definitely should feed your soul.

Ree Drummond provides readers with her very best make-it-happen dishes, pulled from her own non-stop life as a busy wife, mother of four, and lifelong lover of food. The Pioneer Woman Cooks: Come and Get It! includes more than 120 of Ree’s best solutions for tasty, wholesome meals (with minimal fuss!) for breakfast, lunch, dinner and snacks.

The Pioneer Woman Cooks: Come and Get It! goes on sale October 24. Pre-order a copy from your favorite retailer now.

Or, pre-order a signed copy of the cookbook from Books-A-Million, Barnes & Noble, or Live Signing.

Steaks with Chimichurri

Makes as many steaks as you like, with enough sauce for 8 to 10 steaks

I think steak really is the perfect solution for a quick dinner. First, there’s a steak to fit any budget, from pricey filets and rib-eyes (if it’s a special dinner) to sirloin and bottom round for a regular weeknight meal. Second, steaks can so easily be changed up with different serving sauces. If you haven’t ever tasted the bright-green magic of chimichurri sauce (a South American specialty) spooned over a medium-rare steak . . . oh, boy. You’re in for a treat! I like to pile whole or sliced steaks on a cutting board next to a bowl of chimichurri, then let everyone serve themselves. So fresh and fun.

  • 2 cups packed cilantro leaves
  • 2 cups packed flat-leaf parsley leaves
  • Small handful mint leaves
  • 2 garlic cloves, grated
  • 2 tablespoons red wine vinegar
  • 1 teaspoon red pepper flakes
  • Kosher salt and black pepper
  • ¾ cup plus 2 tablespoons olive oil
  • Any steak of your choice: rib-eye, filet, sirloin, and so on, about
  • 1½ inches thick
  • 2 tablespoons butter

First, make the chimichurri by placing the herbs and garlic into a food processor (or blender). Add the vinegar, red pepper flakes, salt and black pepper to taste.

Pulse it a few times then continue pulsing while adding ¾ cup of the olive oil. Keep pulsing until the mixture is pulverized, leaving just a little texture from the herbs. Transfer to a bowl, then cover and refrigerate until you need it (you can make it up to 1 day ahead, though it’s best to make it the same day).

Season the steak on both sides with salt and pepper.

Heat a cast-iron skillet over medium-high heat and add the butter and remaining 2 tablespoons olive oil. When it’s melted and starting to brown, add a steak. Fry until medium rare, 3 to 4 minutes per side. Remove the steak and let it rest for 3 minutes. (If you’re frying more steaks, just add a little more butter and oil to the pan as needed.)

Slice the steak. Serve it with the chimichurri on the side.

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