Grilles chimichurri steak served with couscous and snap pea salad.
So this was one of those things I completely overlooked because even though it said “grilled” in the title, it did not quite process in my head that I needed a grill. All I saw in the weekly menu options was a beautiful picture of a steak and I immediately added it to cart. The recipe card did include instructions for cooking the steak in a skillet in case you don’t have a grill, which is considerate of them. But thankfully, I got this awesome Ninja Foodi Indoor Electric Countertop Grill with 4-Quart Air Fryer that I got from my father-in-law for Christmas. This appliance is a game-changer. I got to grill my steak in no time at all, and it tasted delicious! Added bonus: the grill was easy to clean.
The only modification I made to this dish was replace the vinegar with lemon juice. If you’ve been reading my reviews so far, you’d remember that I don’t like the taste of vinegar, so I usually try to avoid in as much as possible. Since the vinegar’s purpose for this dish was just to bring acidity to the chimichurri being mixed with the couscous and snap pea salad, I figured replacing it with lemon juice would be just as good. And it came out well! The hubby also approved. Overall, the chimichurri steak was good choice.
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