Steak with Chimichurri & Farro Salad

Ingredients:

  • Steak
  • Farro Salad
    • ½ cup farro
    • ¼ cup chopped cucumber
    • 1oz cheese (feta, goat)
    • ¼ cup cherry tomatoes, halved
    • 2 Tbsp green onions, optional
    • 1 Tbsp olive oil
    • Salt & pepper

Directions:

1. Rinse and drain farro. Transfer to a small pot and add 1 cup water and a dash of salt. Bring to a boil, cover, and simmer for 20-30 minutes until cooked. Farro should be soft and chewy.

2. Bring steak to room temperature and season with salt & pepper on both sides. Grill for 5-10 minutes on each side, depending on how cooked you prefer it. Let steak rest for 5-10 minutes.

3. Prepare Chimichurri, if needed.

4. Chop cucumber and cherry tomatoes. Add salad ingredients to farro once it has cooled down enough that the cheese won’t melt.

5. Plate steak, drizzle chimichurri, and add the farro salad. Alternatively, cut the steak into bite-sized pieces and make a bowl of it.

Chicken Satay with Tzakiki & Roasted Chickpeas

Adapted from Chrissy Tiegen’s Cravings cookbook.

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This meal balances the rich chicken and peanut sauce with the freshness of cucumber and dill. I like the marinate a big batch of the chicken and grill it throughout the week for a quick dinner or easy lunch to put together the night before. This set of BlenderBottle Storage Pak would be an easy way to keep each portion separate.

Shopping List:

  • Meat
    • 1 lb Chicken breast
  • Dairy
    • 8oz Greek yogurt
  • Dry Goods
    • 1 can coconut milk, full fat
    • 2 cans chickpeas (garbanzo)
    • 1 jar peanut butter
  • Sauces
    • Soy sauce
    • Rice vinegar
  • Spices
    • Turmeric
    • Ground cumin
    • Kosher salt
    • Italian seasoning
    • Cumin seeds
  • Produce
    • 6-12 cloves garlic
    • Fresh ginger
    • 1 bunch fresh cilantro
    • 1 bunch dill
    • 1 cucumber
    • 1 lemon

Directions:

1. Prepare the marinade and soak the chicken in the Turmeric Coconut Marinade for 2-12 hours. Chicken tenders work great, or you can cut up a chicken breast into 3-6oz portions. When I have the time, I’ll cut it up into bite sized pieces and kabob it like Chrissy suggests in her book. Grill the chicken for 5-10 minutes on each size, depending on the size of the chicken.

2. While the chicken is cooking, prepare the Peanut Sauce with an immersion blender. Add enough water to achieve the desired texture. Add 2-4 Tbsp to your plate.

3. With 1/2 cucumber, use half to mix the Tzakiki and half for slices. Add salt and pepper to the sliced cucumber. Add 1/4-1/2 cup to your plate.

4. Complete the meal with 1/2 cup of Herb-Roasted Chickpeas. I like to make a big batch and keep 1/2 cup portions in the fridge for grab and go snacks.

Ingredients:

  • Turmeric Coconut Milk Marinated Chicken
    • Chicken breast (tenders, kabobs, etc)
    • 1 can coconut milk, full fat
    • 1 Tbsp turmeric
    • 1 tsp ground cumin
    • 4-8 cloves garlic, minced
    • 1/2 in fresh ginger, minced
    • 1/4 cup fresh cilantro
    • 4 tsp Kosher salt
  • Peanut Sauce (4-6 servings)
    • 1/2 cup peanut butter
    • 2 Tbsp soy sauce
    • 2 Tbsp rice vinegar
    • 3 cloves garlic
    • 1/2 inch fresh ginger
    • 1/4 cup water
  • Tzakiki (2-4 servings)
    • 1 cup Greek yogurt
    • 1/4 cucumber, 1/4″ cubes
    • 1/2 bunch dill
    • Juice of 1/2 lemon
    • Sea salt & pepper, to taste
    • Minced garlic, optional
  • Herb-Roasted Chickpeas
    • 2 15-ounce can chickpeas
    • 1 Tbsp Italian seasoning
    • 2 tsp cumin seeds
    • 2 Tbsp extra virgin olive oil
    • Kosher salt, to taste

Greek Yogurt Marinade

Adapted from All Recipes.

Combine and marinate 1 lb of chicken or lamb for 4-12 hours:

Herb Pork Marinade

Adapted from Ina Garten.

Combine in a container and marinate 2-3 lbs. pork tenderloin for up to 12 hours.

  • 1 lemon, zest grated
  • 3/4 cup freshly squeezed lemon juice (4 to 6 lemons)
  • 6 cloves minced garlic
  • 1 1/2 Tbsp minced fresh rosemary leaves
  • 1 Tbsp chopped fresh thyme leaves
  • 2 tsp mustard of choice
  • 1 tsp Kosher salt
  • 1 tsp freshly ground black pepper
  • Drizzle of olive oil

Buttermilk Paprika Marinade

After soaking in this marinade, the chicken comes out extra moist and full of flavor. Smitten Kitchen makes hers with drumsticks, but any cut of chicken, with or without skin, will work. Eat it plain or as the protein in a salad for extra flavor.

Adapted from Smitten Kitchen.

Combine in a container and marinate 2-3 lbs. of chicken for up to 12 hours:

  • 2 cups buttermilk
  • 5 garlic cloves, peeled and smashed
  • 1 Tbsp sea salt
  • 1 1/2 tea paprika
  • 1 tsp black pepper
  • 1 tsp olive oil

Steak Marinade

This steak marinade is a savory and flavorful way to add dimension to the steak cut of your choice. Black pepper can be substituted for the white pepper if that’s not available, and any dried (or fresh) herbs can be substituted for the ones listed. No matter what, it always turns out great.

Adapted from All Recipes.

Combine in a container and marinate 1 lb of steak for up to 8 hours:

Turmeric Coconut Milk Marinade

Adapted from Chrissy Tiegen’s Cravings cookbook.

Combine in a container with 1 lb chicken for 2-12 hours:

  • 1 can coconut milk, full fat
  • 1 Tbsp turmeric
  • 1 tsp ground cumin
  • 4-8 cloves garlic
  • 1/2 in fresh garlic
  • 1/4 cup fresh cilantro
  • 4 tsp Kosher salt

Makes 3-5 servings. Dip chicken into Peanut Sauce.

Alternative marinade using yogurt and peanut sauce with canned coconut milk on PureWow