SOY GINGER CARNE ASADA WITH CHIMICHURRI SAUCE

I’ve made this dish several times…it’s where I mix up Mexican cooking with some Argentinian cooking and Asian fusion up the whole thing. Sometimes i really cannot help myself…and sometimes the meal comes off tasting like nasty…but luckily, that wasn’t the case this time.

Soy Ginger Carne Asada with Chimichurri Sauce

Source: Lo Huynh (2 servings)

Ingredients:
2 lbs. ranchera meat, carne asada, flank steak, or flap meat

2 ears fresh sweet white corn, cut corn from cob
2 tablespoons sweet cream butter
1/4 cup fresh basil
tt sea salt and fresh ground black pepper

2 roma tomatoes, cut in half horizontally

Marinade:
3 tablespoon white sugar
1 tablespoon brown sugar
1 tablespoon honey
9 tablespoons soy sauce
5 tablespoon mirin
5 tablespoon sesame oil
2 tablespoons chopped scallion
2 tablespoons garlic, grated
1 tablespoon fresh ginger, grated
2 tablespoons white sesame seeds

Chimichurri Sauce:
1 cup water
1 tablespoon sea salt
6 garlic cloves
1 cup packed fresh flat leaf parsley leaves
2 teaspoons dried oregano
1 teaspoon crushed red pepper flakes
1/4 cup rice wine vinegar
1/2 cup canola oil

Directions:
1. Whisk the marinade ingredients and marinate the beef overnight.
2. Make the chimichurri sauce by bringing the water to a boil and then adding the salt until it dissolves. Remove from the heat and let this salt water mixture cool. In a food processor, process the rest of the ingredients until it is finely chopped. Remember to add the salt water mixture to your parsley mixture. Let the chimichurri sauce blend for at least a day before serving.
3. In a hot grill pan, grill your beef until desired doneness. Grill the tomatoes so it has nice grill marks on both sides.
4. In a saute pan, add the butter and corn. Season with salt and black pepper. Saute until it is nicely heated up and add the fresh basil. Serve with the steak topped with the chimichurri sauce and grilled tomatoes.

CHICKEN SALAD WITH A SWEET CHILI GINGER VINAIGRETTE

Today was spent painting the exterior of our home. That royally sucked. What made it worst was that I picked out this gray color and when it was painted on the house, it looked like a lavender which completely freaked me out cause I had purchased 5 gallons of it. Luckily, I was able to bring it back to Home Depot and begged and pleaded with the paint guys to turn that color into a more darkish gray which I’m more happy about although now my husband tells me that the exterior of our house now looks like a prison. ugggghhh…

So since we’ve been painting all day…and by we, my husband…I spent most of the day standing outside and micromanaging the process to make sure there weren’t any places that he missed with the paint spray gun…I had to make a quick meal for dinner.

Since I had some napa cabbage from the shabu shabu dinner we had a while back and half of a red bell pepper, i decided to make a simple chicken salad cause it’d be a nice cool meal after the hot day we had.

What’s great about this salad is that you can use whatever type of salads you’d like, from romaine to mixed greens…but since I only had napa cabbage, that’s what I used. Also feel free to add avocado, bean sprouts, cooked bacon…or whatever you like in a salad…this dressing is pretty versatile and goes great if you’re craving something Asian tasting, refreshing, and like seriously yummy…

* serves 2

1/2 of a napa cabbage, shredded
1/2 of a red bell pepper, julienned
1 carrot, julienned
1 hard boiled egg, cut in half
1 breast chicken, roasted and shredded

Vinaigrette:
3 tablespoons rice wine vinegar
3 tablespoons lime juice
3 tablespoons sweet chili sauce
1 tablespoon honey
1 tablespoon fresh ginger, minced
2 cloves garlic, minced
1 teaspoon white sesame seeds
1 tablespoon sesame oil
6 tablespoons grape seed oil
tt sea salt, fresh ground black pepper

Directions:
Whisk vinaigrette ingredients together and toss with your salad mixture. Use as much or as little of the vinaigrette you’d like.