Last week we posted something lawyer/mom/chef Zara Wilkerson wrote concerning our pandemic situation.
Today we are posting one of her recipes. There is nothing this woman CAN’T do. Follow her on Instagram @zaramadeit. She cooks from all ethnic cuisines, and her baking has received critical acclaim.
Garlic Parmesan Oven Roasted Fries
Ingredients:
3-5 large potatoes, sliced like fries
1/4 cup olive oil
1 Tbs dried oregano
3-4 Tbs garlic paste (or 6-8 cloves minced)
1/2 freshly grated Parmesan
1/2 cup minced fresh parsley
Salt and pepper to taste
*optional: squeeze of fresh lemon juice
Directions:
- In a small bowl, mix together oil, oregano, garlic, and 1/2 of the fresh parsley.
- Heat oven to 375 and place potato slices on a large baking sheet.
- Pour oil mixture and salt and pepper all over the fries and mix well making sure all pieces are covered. Shake the baking sheet to ensure they’re evenly spaced and not clumped together.
- Bake for 20-25 minutes depending on oven, making sure to mix them around every 10-12 minutes. Remove when golden brown.
- Top with fresh Parmesan, remaining parsley and lemon (if using). Toss together and serve while hot.
Steak w/ Chimichurri
1-2 ribeyes (no set amount, just whatever/how much you want to eat)
Sauce ingredients:
1 bunch Italian parsley
1/2 to 1 bunch cilantro
4-6 cloves garlic
2-3 Tbs fresh oregano (2-3 tsp if dried)
Juice of 1/2 lemon (can use more or less if desired)
Salt and pepper to taste
1 cup good quality olive oil
*optional: red pepper flakes
Directions:
- There are two ways to make this sauce. One way is by hand and the other is by blender. The hand method will give you a chunkier sauce and all the individual ingredients are more visible. The blender is easier but emulsifies everything into a cohesive sauce. Either way is fine and up to your preference.
- For the hand method: wash and dry your herbs and then on a large cutting board, chop tall herbs and garlic as fine as you can get them and add into a bowl. Add in the remaining ingredients and mix. Taste to check for seasonings. You can add more of whatever you’d like. Let it sit for the flavors to infuse.
- For the blender method: add all ingredients into a blender and blend until incorporated. Taste for seasonings. Store in covered container in the fridge.
- For the steak: season both sides with salt and pepper. Place in a ziplock bag and add in 2-4 Tbs of the chimichurri and allow to marinate at least until meat is at room temp 30-40 minutes or can marinate overnight in the fridge if necessary.
- When ready to cook the steak, I usually do it in my cast iron skillet but you can grill if you prefer. Make sure meat is at room temperature. Add in a bit of oil and heat pan on high to medium high heat. Sear steaks for 1-2 minutes on each side depending on thickness and on level of doneness you prefer. I prefer rare/+ to medium rare so adjust times accordingly.
- After searing the steaks, allow them to rest on a slicing board. After resting for a few minutes, heat pan again and add in additional 2-3 Tbs of chimichurri into hot pan. Slice steaks into desired thickness and flash “fry” in the hot chimichurri and remove immediately. I just like this step because it infuses the flavor into the steak even more. You can skip it and serve after slicing with remaining sauce on the top.
- Serve with choice of sides, and of course, extra chimichurri on top.
