This has been a good week for photography for me. I really like today’s post photos. I really like yesterday’s photos. I really like the ones I shot today of a local chef’s food. Dave is making a portfolio site so I can actually promote some of them and maybe do a little photography for hire (crazy! but it would be awesome).

One of the most fun things about all of the above is that I’ve realized how much I love taking photos (especially of a few things: food, people that I love and my garden, to name a few). It’s hard to imagine a world before photos. Heck, it’s hard to imagine a world without a camera in my pocket! In a given day I probably take 5-10 photos on my phone. I love being able to have a photo record of my food, my outfits and the fun things I get to do. And it’s a great way to remember things if you are a visual person like me.

Anyway! About the steak! We don’t eat a huge amount of it, but I have not admit, Dave makes a darned good one. Look at how beautiful that is! It’s easy to take a nice photo when the food is that sexy. And chimichurri is one of my favorite sauces. I love the pop of herbs and citrus. This one is even more fun than usual because of the spicy serrano chile we snuck into the mix.

Here’s what you need:

1 serrano chile
1 cup chopped cilantro
1 cup chopped parsley
2 garlic cloves
3 Tbsp. lime juice
2 Tbsp. red wine vinegar
1/4 cup olive oil
salt and pepper
10 oz ish skirt steak

Begin by pan-roasting the chile: heat a skillet on medium and place the chile in it dry (i.e., no butter or oil). Cook the chile, turning occasionally, so that there’s a little charring on the outside. When finished, allow the chile to cool, then seed and toss in a food processor with the cilantro, parlsey, garlic, lime juice, red wine vinegar and olive oil. Pulse until the mixture becomes a rough paste. Salt to taste.

In the meantime, heat 1-2 Tbsp. oil in the skillet. Salt and pepper the steak liberally, then cook 2-4 minutes on each side in the pan. Remove from the heat and tent with foil. Allow to rest for 5-10 minutes.

Cut into thin slices, 1/4 to 1/2 inch, on the bias preferably. Top with chimichurri.

Adapted loosely from Ted Allen’s In My Kitchen
, an excellent cookbook that you should buy.