I was so excited for this recipe because I got to cook up a big fat juicy steak! Now, the steak is not the recipe for today – I know you are sad – but I guarantee you can find so many ways to make lovely steaks all over the internet. So then, what did I make?
Well, it’s parsley inspired. Since I got your attention at “steak”, I have to tell you about my week! You can be patient…
So, this past Wednesday was my birthday… no, I am not going to tell you how old I am. I of course worked all day, but then had an awesome opportunity to evaluate a huge group of kids projects from our 4-H community. They have been prepping for months, finishing projects from so many different areas from arts and crafts, fine arts, hand sewing outfits, quilting, baking, food preserving, robotics and informational posters.
I had volunteered to help judge because each project is individually evaluated for ribbons and placement. It’s a lot of work! I always love judging the food preservation entries because it always blows my mind how creative and professional the kids can be. This year I was so excited to be able to help a professional judge named Linda who came in to taste the food entries. We got to chatting and she told me she just put out a new book called Blue Ribbon Canning. I am so excited to grab my copy! Thanks for all your great hints Linda!
So I spent my birthday night doing a very rewarding thing and I was so happy to do it. To do something fun in celebration though, Chandra begged me to join her for dinner last night at some nearby food trucks. I have told you how much I love those things! I had a insanely delicious burger with bacon and blue cheese on it then topped my meal off with a fresh made cream puff drizzled with nutella and strawberries. Oh I was so fat and happy!
Ok, I think have kept you in the dark long enough. Where was I? Oh yes, my big fat juicy steak. I am a closet vegetarian. Most of the time if I choose my meals I eat vegetarian, don’t know why, it’s just what my body craves. That doesn’t mean I don’t eat meat, I do. And when I want a steak – I want a nice thick well cooked piece of meat.
I can always eat it just plain with salt and pepper, but every once in awhile I will make a rich mushroom sauce or saute some shrimp for an easy surf and turf. When I decided on parsley I originally thought to do a creamy parsley butter to melt on top, but I am thinking I need to do an entire butter week where I can really focus on that so I needed an alternate.
A gremolata was an obvious choice because traditionally it is chopped parsley, garlic and lemon. You can serve it on many different meats, seafood, eggs or even veggies. Since I plagued poor Bradley with a whole week of garlic when he doesn’t like it I thought I would take pity and use shallot instead of garlic this time. I also kicked it up a bit with a little bit of red pepper flakes.
The steak goes to a whole other fresh level because of the gremolata, the bitter shallot highlights the parsley flavor in each bite. Of course the heat of the red pepper flakes really gives your mouth a kick in the teeth, but I think it’s a welcome fresh difference to the heavy mushroom gravy that is more traditional for steak. This is your spring time steak… or chicken… or fish… or zucchini if you want, but I dare you to eat it on a balmy spring evening with a glass of bold white wine. I think you might be surprised.
- 3 tablespoons parsley, chopped
- I small shallot, chopped
- 1 teaspoon pepper
- 1 teaspoon salt
- ¼ teaspoon red pepper flakes
- 1 lemon, zest only (use lemon for another use)
- 1 teaspoon olive oil
- Combine all ingredients except olive oil in a pile on a cutting board. Chop all together until finely chopped and combined. In a small bowl, mix together the parsley mixture with the olive oil then serve spoonfuls on top of your favorite dish.