Cooking Classics: Chimichurri Steak & Potato Salad

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Cooking Classics

The Technique

Chimichurri Steak & Potato Salad

Pairing leftovers make some of the most delicious lunches the following day. Chimichurri Steak & Potato Salad may be assembled quickly & topped with either creamy or vinegar based salad dressings. The point is to use whatever you may have in the refrigerator. Roasted vegetables, tomatoes & fresh herbs may be added to the combination as well. Good for you grains such as quinoa & barley offer depth & make the salads more filling, too. Learn how to make Chimichurri Steak & Potato Salad in your own kitchen.


Chimichurri Steak & Potato Salad
makes 2 servings

2 cups packed fresh spinach leaves
Flat Iron Steak With Chimichurri

1/2 recipe Crispy Baked Potato Wedges
1 Tbsp crumbled blue cheese
Kosher salt & freshly ground pepper
Shallot-Dijon Vinaigrette or Red Wine-Dijon Vinaigrette

Arrange the spinach leaves between 2 plates. Top with the Flat Iron Steak, a bit of the Chimichurri & the Crispy Baked Potato Wedges. Sprinkle with the crumbled blue cheese. Season with salt & pepper. Drizzle the salads with the desired dressing of choice just before serving.

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{testing notes}

 How To Make Crispy Baked Potato Wedges

Scrub 2 {7-ounce} russet potatoes under cool running water. Slice them in half, then into quarters to create 8 pieces from each potato. Place them in a medium bowl & cover with water. Let stand 30 minutes. Meanwhile, combine 1 teaspoon salt, 1/4 teaspoon paprika & 1/8 teaspoon pepper in a ramekin.


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Preheat the oven to 400 degrees. Line a half sheet pan with parchment paper. Set aside. Drain the potatoes & pat them dry. Toss the potatoes in a bowl with 2 tablespoons vegetable oil, then arrange on the prepared pan. Drizzle the remaining oil in the bowl over the potatoes. Sprinkle with half of the seasonings. Bake 30 minutes. Flip the potatoes using tongs. Sprinkle with the remaining seasonings. Bake an additional 25 to 30 minutes or until golden & crispy. 

The Tune 
“Our Love Is Here To Stay” Billie Holiday

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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