It’s a dream of ours to never stop being that little kid with the apple juice pouch. When planning what to put into this steak we wanted something that would contrast the spice levels of the chimichurri. Something sweet. Something apple-y. Also, apple juice was on sale so we bought a bunch and had to use it. Chef T has a “minor” apple juice addiction.
The nice thing about using the apple juice is that it very politely brings out the apple cider vinegar residing deep within the chimichurri. Which I accept full blame for almost forgetting to add it… but it got in there!
We originally used far too much red onion (we changed the recipe to ¼ of one for your sake). Not even the 2 tablespoons of lemon juice could stop the tears from rolling down my cheeks. It was beautiful. And painful.
Also, this recipe is *great* for people who don’t know the difference between flat leaf parsley and cilantro (AKA coriander leaves). We use the same amount of each!
If you are wondering what the difference between them is, one is more pointy than the other. That’s all you get. You have to figure out which it is, haha! (Just kidding parsley is pointy.)
This time around we learned how to take better photos also. Neither of us know what we are doing, but we are trying really hard. I know it doesn’t look like it, but I promise we are.
Keep your apple juice on the food, not the floor,
Your favorite alternative chefs, K & T
Chimichurri and Apple Juice Steak
Ingredients
Chimichurri
- 1 cup parsley
- 1 cup cilantro
- 2 tbsp lemon juice
- 3 cloves garlic
- ¼ medium red onion diced
- 2 tbsp apple cider vinegar
- ½ tsp salt
- Red pepper flakes
- ½ cup olive oil
Steak
- 4 New York strip steak
- ½ cup Apple juice
- 2 tsp Kosher Salt
- ½ tsp Pepper
- ½ tsp Smoked Paprika
- ½ tsp Cumin
Mashed Potatoes
- 4 medium sized russet potatoes
- 2 tbsp butter
- ½ cup Coconut Milk
- 1 tbsp Olive Oil
- Salt
- Pepper
- Garlic powder
Asparagus
- 2 lbs asparagus
- Olive oil
- Salt
- Pepper
Instructions
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Preheat oven to 400˚F.
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Place your steaks in a ziploc bag and pour in the apple juice. Let your steaks sit in the apple juice while you prep the other ingredients.
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For your chimichurri, combine parsley, cilantro, lemon juice, garlic, red onion, apple cider vinegar, salt, and red pepper flakes in a food processor. Blend together, while slowly drizzling in the olive oil until smooth.
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Peel and rough chop your potatoes into cubes. Toss the potatoes in a pot of boiling water and let cook until potatoes are soft enough to mash. (Don’t forget to salt your water!)
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While waiting for the potatoes to cook, start prepping your asparagus. (I like to break asparagus with my hands, to remove fibrous ends and also show my arm strength.) Toss your asparagus on a baking sheet in one flat layer. Drizzle with olive oil before you salt and pepper. Place in the oven for 20 minutes.
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After your potatoes are soft, remove from heat, dump out the excess water, and start mashing! Once potatoes are mashed, add coconut milk, butter, olive oil, salt, pepper, and garlic powder. I know there are no measurements for the salt, pepper, and garlic powder, that’s because it’s up to you and your taste. Mix until well combined, now your potatoes are done.
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Time to take your steaks out of the marinade. Combine all the other seasonings and sprinkle on both sides of steak. Grill steaks 6 minutes on each side (depending on your preference of done-ness). Remove from grill, let rest, then slice into strips.
To Serve
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Plate steak and spoon some of that fine fresh chimichurri on top and don’t forget your asparagus and potatoes on the side.