Grilled Flank Steak w/ Chimichurri Sauce, Zucchini, and Israeli Salad

We made this for dinner last night and OH MY WORD… it was soooo GOOD.

Grilled Flank Steak with Chimichurri Sauce

Recipe from Kalyn’s Kitchen

Mike made this while I was out grocery shopping.  He pretty  much followed the recipe as written, with the following deviations:

She used flat iron steak, we used 3lbs of flank steak, which he pounded on with a meat tenderizer to … uh … tenderize the meat.

He seasoned it with store brand Montreal Seasoning (she has a homemade recipe for this) and then grilled it.

The sauce was made according to her directions, except we used 4 garlic cloves and subbed cayenne for the Aleppo flakes.  We used our Magic Bullet to combine the ingredients.

Can I just tell you — the steak was good, but the sauce elevated it to ah-mazing!  We really should have doubled the recipe because we don’t have enough to go with our leftover steak.   The kids thought it was spicy, and I guess the cayenne did bring a little heat, but Mike & I liked it that way.  You could certainly tone it down.

Grilled Zucchini

There’s nothing special to this recipe.  Just slice up some zukes, toss them in olive oil and season with salt & pepper.   Grill on medium heat for ~5 minutes per side — when you see grill marks, it usually means it’s ready.

Israeli Salad

From Smitten Kitchen

I think this may replace our old Greek salad (made with yucky store bought Italian dressing).  I did have to buy the Sumac powder at a specialty store, but the flavor of this dish was great and it was easy to throw together at the last minute.

Chocolate Strawberry Banana “Ice Cream”

For dessert, Mike whipped up some banana ice cream.  This time he added 100% Ghiradelli chocolate and some strawberries that needed to get used up.  Yum!