Skirt steak w/ chimmichurri, charred zucchini salad, ultra crispy smashed potatoes on 6/6 at 6:30pm

Recipe for 2 people with a little change

For the steak…

• 1lb skirt steak (shrinks I promise you!)

• neutral oil

• salt

• pepper

For the chimichurri…

• 1/2 bunch parsley

• 1/2 bunch cilantro

• 1 small clove garlic, halved

• 1 handful stale bread chunks

• 1/3 cup olive oil

• 3 Tbs white wine vinegar

• zest of 1 lemon

For the potatoes…

• 2 cups small fingerling potatoes. BOILED before class. Put them in a pot of cold salted water and bring up to a boil, turn down to a simmer and cook until the potatoes are JUST fork tender. Drain and let cool before class

• neutral oil

For the zucchini salad w/ almond basil pesto

• 2 whole zucchini

• 1 squash, sliced into thin rounds (as thin as you can!!!)

• 1/2 cup basil leaves

• 1/2 cup toasted almonds

• 1 lemon

• olive oil

Equipment:

• preheat oven to 425F

• grill or cast iron pan (if using grill have it on high heat)

• blender or food processor

• baking sheet

• 1 mixing bowl