themattsmith: Tonight’s Dinner: grilled hanger steaks with chimichurri arugula and watercress with goat cheese and quick vinaigrette, plus cucumber and basil from the garden grilled corn on the cob with garlic-lime compound butter green beans from the garden Lakefront Bridge Burner Ale Chimichurri -  1 packed cup of fresh parsley, 5 cloves of garlic, 2 tbsp fresh oregano leaves, kosher salt.  Pulse in food processor until finely chopped.  Put in a bowl and whisk in 1/2 cup olive oil, 1/4 cup red wine vinegar and 1/2 tsp red pepper flakes Quick vinaigrette - 1 tbsp apple cider vinegar, 1 clove garlic, 1 tsp dijon mustard, 1/2 tsp sugar, pinch kosher salt, whisk in 3 tbsp olive oil Garlic-lime compound butter - whip together 4 tbsp softened unsalted butter, 1/2 tsp fresh lime zest, 1 tbsp fresh lime juice, 1 clove garlic, salt and pepper to taste.  refrigerate for 30 minutes before using
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themattsmith:

Tonight’s Dinner:


  • grilled hanger steaks with chimichurri
  • arugula and watercress with goat cheese and quick vinaigrette, plus cucumber and basil from the garden
  • grilled corn on the cob with garlic-lime compound butter
  • green beans from the garden
  • Lakefront Bridge Burner Ale

Chimichurri -  1 packed cup of fresh parsley, 5 cloves of garlic, 2 tbsp fresh oregano leaves, kosher salt.  Pulse in food processor until finely chopped.  Put in a bowl and whisk in 1/2 cup olive oil, 1/4 cup red wine vinegar and 1/2 tsp red pepper flakes


Quick vinaigrette - 1 tbsp apple cider vinegar, 1 clove garlic, 1 tsp dijon mustard, 1/2 tsp sugar, pinch kosher salt, whisk in 3 tbsp olive oil


Garlic-lime compound butter - whip together 4 tbsp softened unsalted butter, 1/2 tsp fresh lime zest, 1 tbsp fresh lime juice, 1 clove garlic, salt and pepper to taste.  refrigerate for 30 minutes before using