On Friday, I made one of the last few April meals and it was definitely one that I was looking forward to trying. This summer I had steak with chimichurri and I have been wanting to make some at home or try it again. After defrosting the steak in the fridge, I decided to pair the steak with penne pasta and spinach salad. I heated up my grill pan on the stove top and seasoned my steak with some Chicago steak seasoning from Penzey’s. I was supposed to have a seasoning blend, but my meal was missing it. I cooked my steak about 7-8 minutes per side and then cooked it another 1-2 minutes on each side so that the steak was medium to medium well. I let the steak rest before Mike sliced it thinly. We topped our steak with chimichurri and we ready for dinner. This steak was tender and delicious. I loved the addition of the chimichurri, but a little went a long way and there was plenty to add to the pasta, too. There was plenty of steak leftover that will be great as nachos, tacos or a sandwich. I was happy that I picked this steak dish, even though it made a bit more than we would normally eat.

The New Austonian