I could not be happier with this Chimichurri Steak Salad. Talk about a summer dish! The salad component (arugula tossed with charred corn, cotija cheese, and chimichurri) is so good you could almost eat it solo, but let’s be real – salad is better with the works, so on goes the steak.
As for the steak itself, I admit that I am not a grill master. I absolutely love cooking, but I’ve never been trained in cooking meat. So when my friends at Wolf Gourmet asked me to create a recipe using their countertop oven, I knew immediately that I wanted to make something with beef.
This oven does everything a standard oven does, and then some. It broils, roasts, toasts, bakes, and even proofs. There aren’t twelve buttons to press, either. You simply select your function, temperature, and time, and the oven does the rest.
Not being a meat master, I took full advantage of the oven’s integrated temperature probe. After searing my strip steak, I inserted the temperature probe and placed the steak in the oven.
I had no worries about when my steak would be ready; I simply set the probe to alert me when it reached the desired internal temperature, leaving me with a perfectly cooked steak.
Next up, I’m totally going to use this oven to proof bread. And then to make Texas Toast. And then to bake Mac and Cheese. The possibilities are endless.
And as for the salad, Alex and I ate it in one night between the two of us. I’d call it a huge success 🙂
Guest author Sarah Fennel: It all began in 2010 when one homesick-for-mom’s-cookies college student decided to blend her love of photography with her insatiable sweet tooth. What started off as a way to document my mom’s recipes quickly became Broma Bakery. Since 2010, I’ve inhabited 8 different kitchens, kicking off in NYC, pit-stopping in my hometown, landing myself in various not-so-classy student apartments in Ann Arbor, MI, living in my dream loft, and most recently moving to Detroit. Within that time, I transferred colleges and subsequently graduated (NYU-University of Michigan), worked as a marketing manager for a restaurant group, found the love of my life, went from despising yoga with a burning passion to being a huge fan (Namaste), got some cool publicity on my little blog, and ate a ton of sugar. I’m currently working full time on Broma Bakery in my tiny kitchen.
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