We didn’t even realize that this past Saturday was the first week of the outdoor market in Kent, but we enjoyed a great reunion with some of our favorite vendors. We chatted with Matt for a while, as well as “pierogi lady,” (note to self: must learn and remember her name this summer) and the crew from Ohio City Pasta. For those of you who haven’t heard, they’ve expanded to two booths this summer – one with the usual pasta and one with pico de gallo and chimichurri and other such sauces and accoutrements. (Side note: I have double checked and all of my food words are spelled correctly, but WordPress underlines them all! What gives with their crummy dictionary?!)
Tonight I wanted to share our experience with the chimichurri in an exceedingly simple yet delicious meal. This first picture shows the total prep work involved, just assembling five “ingredients” – olive oil, chimichurri sauce, cheese, steak, and lemon-basil pasta. I say “ingredients” because the sauce and pasta are, of course, not raw ingredients. But they’re basic inputs from the market at least. To describe chimichurri a bit, it’s mostly parsley and garlic in olive oil. But you know that you need Daniel (aka Fabio) to describe it for you at the market to get the real low down!
I coated the steak with the chimichurri before broiling it for 7 minutes per side, while the pasta boiled for 5 and got tossed with a drizzle of oil and sprinkle of cheese. After the steak rested, it was thinly sliced and served in our new pasta bowls. (New dishes since last summer!)
It couldn’t have been simpler, and it was superb, if I do say so myself. So excited that market season has begun and looking forward to everyone’s creative cooking ideas!