Chim-Chimi-Churri Flank Steak

For a long time I had friends who would refer to me as Mary Poppins.    Obviously because I’m practically perfect in every way.  Er….yeah.

So what WAS the reason?  No I didn’t have some cheery british ‘tude or a seriously creepy talking umbrella; I definitely didn’t have any magic tricks that could make cleaning up a bedroom easier.  I did however always seem to have whatever you could need in a giant bag I’d carry on my shoulder.  I thought for a long time that the scene where Mary Poppins pulls out an entire apartment from her purse was fairly iconic.  According to Felicia Day’s Vlog on her new premium youtube channel, this is some sort of obscure reference.  On “Ode to Carrie Fisher” there is what they call a “failed Mary Poppins reference” that made me smile.  If you aren’t watching  Geek & Sundry  by the way you are missing out on some seriously nerdy fun.

Back to my original train of thought though, I always loved that scene with the carpetbag.  My top three memorable moments in that film were always: the bag, votes for women and the chimney sweep song.  Ever the girl scout I tend to travel with a purse loaded with the sorts of things you’d want desperately when needing them and a few things that no sane young woman would carry around with her.  I think one time I actually had a small bottle of tabasco and don’t ask me to remember why we needed it, but by crazy random happenstance, I had it.

My desk at work is remarkably the same way.  I share a space with a coworker who has the same need to be prepared as I do so we literally have almost anything could ever want.  The problem with this?  I’m starting to get a little wee bit claustrophobic.  It also can get a bit grating to suddenly be expected to have anything at the drop of a hat.  This isn’t just at work, I can be out with friends who will be shocked I don’t have sunblock that time or a printed bus schedule for that city.  **Bangs Head**

Far more smashed potatoes than you could ever need

That’s the problem with expectations, once they get built up you have to keep them up.  I guess I’d just rather be the person with the answers though than the person who can’t be relied on.  I just wish I were better at striking a balance between the two.  Maybe I should become a chimney sweep instead?  I’ve also been really good about posting every day this week so far and I’m feeling the pressure to not miss a day.  It’s going to have to happen.  I know it’s unavoidable.  Hopefully I don’t just publish drivel in an attempt to get a post up every day.  (Too late.)

Actually now I really want to go home and watch Mary Poppins….  That movie doesn’t get enough love from the Disney lineup.  Aside from the random love for infinite bags of holding, my favorite song was always Chim Chim Cheree.  It was so mysterious and creepy in that way only children’s movies can be, especially when Bert exhibited his crazy side and would sing little foreshadowing codas to himself. 

Chimichurri is a traditional Argentinian condiment and actually there isn’t much I know about it aside from the fact that it is delicious.  Essentially  it is a marinade blend of herbs parsley and oregano, garlic, olive oil, vinegar and chili flakes.  From there it can be modified with anything your taste buds desire.   See even my knowledge bank isn’t infinite :-( I promise to return with some food anthropologist level whoopass in the coming days.

Steaks with Olive Chimichurri

That is what practically perfect in every way medium-rare steak looks like.

From Bon Appétit February 2009

• 3 tablespoons fruity olive oil, divided (I have an amazing olive oil made from kalamatas I used)
• 4 garlic cloves; 2 thinly sliced, 2 pressed
• 1/4 teaspoon dried crushed red pepper
• 1 bay leaf, preferably fresh, broken in half
• 1/3 cup finely chopped shallots
• 1/4 cup finely chopped fresh Italian parsley
• 2 tablespoons finely chopped pitted Kalamata olives
• 2 tablespoons red wine vinegar
• 1 to 2 tablespoons water
• 2 14-to 16-ounce 2-inch-thick grass-fed New York strip steaks
• 2 teaspoons paprika
• 1 teaspoon coarse kosher salt
• 1/4 teaspoon cayenne pepper

Heat 2 tablespoons oil in heavy medium skillet over medium heat. Add sliced garlic, red pepper, and bay leaf. Stir until fragrant, about 1 minute. Add shallots and sauté until just translucent, about 2 minutes. Remove from heat; stir in parsley, olives, and vinegar. Add 1 tablespoon water. Add more water by teaspoonfuls to thin as needed. Season chimichurri with salt and pepper. DO AHEAD: Can be made 2 hours ahead.

Let stand at room temperature.

Rub steaks with 1 tablespoon oil and pressed garlic. Sprinkle both sides of each steak with 1/2 teaspoon paprika, 1/4 teaspoon coarse salt, cayenne, and generous amount of black pepper. Let stand at room temperature 30 minutes or up to 2 hours.
Preheat oven to 400°F. Brush heavy very large oven-proof skillet (preferably cast-iron) with oil. Heat over high heat until almost smoking. Add steaks. Cook until browned, about 5 minutes. Turn steaks and transfer skillet to oven. Roast until instant-read thermometer inserted horizontally into steaks registers 110°F to 115°F for rare, about 10 minutes.

Let steaks rest 5 minutes. Thinly slice crosswise. Spoon chimichurri over.