Dinner tonight was Spencer Steaks with adobo and Chimichurri sauce, Spanish Rice, Fried Sweet Potatoes with Ranch dressing and Snap pea crisps (store bought)
Cuban Flair Beef Chuck Eye Steak
Ingredients
4 lbs chuck eye steak, 1-inch thick, beef (Spencer Steak)
2 tablespoons garlic-flavored olive oil ( or mix some olive oil with garlic powder or fresh minced garlic)
1 tablespoon cajun seasoning
2 tablespoons adobo seasoning ( with or without pepper)
1 teaspoon salt
1/2 teaspoon black pepper
Directions
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. I start mine at the same time as my Spicy Cuban Yellow rice and when the rice cooker is done, so is the steak, about 25 minutes.
Chimichurri Sauce Makes about 1 cup
This garlicky sauce from Argentina is great spooned over beef or chicken.
ingredients
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.)
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