Cuban steak with nopalitos, chimichurri sauce and fried sweet potatoes

Cassie won't get off work until 9 tonight so dinner will be a lot later. Here are some of the ingredients that I will start working on in a minute or so. We will have corn, not pictured, nopalitos(cactus) with tomatoes and onions, Cuban style steak on the grill, chimichurri sauce, fried sweet potatoes and tres leches cake. The cake is store bought... not pictured either.

Cuban Style Beef Chuck Eye Steak

4 lbs chuck eye steak, 1-inch thick, beef 

2 tablespoons garlic-flavored olive oil ( or mix some olive oil with garlic powder or fresh minced garlic) 

2 tablespoons adobo seasoning

Preheat broiler (or grill). 

Place in oven safe baking dish (I have a special glass one). Pour garlic oil over top of steak, coating the top. Sprinkle on the spices, any order. 

Broil about 20-25 minutes, depending on the thickness of your steak. about 25 minutes.

Chimichurri Sauce           yield: Makes about 1 cup

This garlicky sauce from Argentina is great spooned over beef or chicken.

1 cup (packed) fresh Italian parsley

1/2 cup olive oil

1/3 cup red wine vinegar

1/4 cup (packed) fresh cilantro

2 garlic cloves, peeled

3/4 teaspoon dried crushed red pepper

1/2 teaspoon ground cumin

1/2 teaspoon salt

Puree all ingredients in processor. Transfer to bowl. (Can be made 2 hours ahead. Cover and let stand at room temperature.)

Fried Sweet Potatoes.  Preheat oven to 300º 

2 Large sweet potatoes

1/4 C. vegetable oil

Kosher salt and freshly ground black pepper

Nopalitos with Tomatoes and Onions Recipe

1 lb nopalitos,  prickly pear cactus paddles that have been stripped of spines, cleaned, and chopped

Olive oil

2 large cloves garlic, minced

1/2 red onion, roughly chopped

1 jalapeño pepper, stem and seeds removed, chopped

1 medium tomato, roughly chopped

Salt and pepper

Heat a tablespoon of olive oil (enough to coat the bottom of the pan) in a large sauté pan on medium high heat. Add red onion, garlic, and jalapeño. Cook for a minute, stirring occasionally, then add the nopalitos. Cook for several more minutes. Then add the chopped tomato. Continue to cook until all vegetables are cooked through. Season with salt and pepper to taste. Serve immediately.

Serves 3 to 4.