![]() ![]() Grilled Flat Iron Steak with Chimichurri and Fingerling Potatoes Many thanks to Twenty/20 for a terrific date night dinner! I hope you’ll love this recipe for a date-worthy dinner you can make any night of the week. This guy definitely enjoyed polishing off a few mini-desserts. Another favorite was the caramel cheesecake – the caramel sauce was buttery and rich, I just loved it. I’ve had a bazillion crème brûlées in my life, but I actually really liked this one with it’s light, sweet crust (the portion control was much appreciated as well). They’re $2.50 each and about five bites’ worth, so you can enjoy dessert with a bit less guilt than normal. Our server brought a tower of six different mini-treats to choose from. Mike and I definitely enjoyed this dish, both on this date night and when we previously visited the restaurant with our kids.ĭessert is fun at this restaurant. For me, being able to see the leaves in the herbs actually heightens the flavor for me – we eat with our eyes, right? It’s all a matter of personal preference. It tasted terrific – obviously all the same ingredients are in there as in a chunkier version. The chimichurri sauce, as you can see (above, right) was pureed very smooth, which is a little different from how I’ve typically seen chimichurri. Our steak was cooked perfectly, and it was served with broccolini in addition to the fingerling potatoes. I love all the components of this salad, and Manchego happens to be my favorite cheese (lucky me, Manchego was all over this menu!), but I did wish the Manchego had not been set atop the avocado as both have buttery, nutty flavor and it muddled things a little for me.Īnd then, of course, there was the grilled flat iron that inspired today’s recipe. The marinated olives on the board, I must say, were a bit too garlicky for us (and we love garlic!).Īfter our tapas, we moved on to the Ensalada Verde (above, center), which was tossed with asparagus and green beans and topped with avocado and Manchego. The board at Twenty/20 offered an item we already love – jamón serrano – and an almost floral-tasting wild boar salami, which was new to us. I always love a good charcuterie board – it’s our standard order whenever it’s on a menu. Mike especially enjoyed the bacon-wrapped dates, which were served with a piquillo pepper tomato sauce that added a touch of sweet heat. It was my first time trying Spanish chorizo, which is a hard sausage as opposed to the spicy, ground Mexican variety. Our favorite dish was the chorizo flatbread (pictured above, at the bottom-right), with parmesan, bacon and cilantro. Mike and I sampled a variety of tapas from the menu as well, many of which arrived at the table on beautiful wooden boards. It’s also a nice way to kick off a date night. If I had walked into the restaurant with my family after a long day at Legoland (it’s located in the Sheraton adjacent to the theme park), this would have been just the thing to unwind. I went with the red and it was refreshing, the way good sangria should be, and not too sweet. At Twenty/20 you have the choice of sangria in red, white or blush. When I think of Spanish cuisine, two items immediately jump to mind: sangria and tapas. Here are a few of the highlights from our meal. As guests of the restaurant, we were treated to a terrific selection from their San Sebastián-inspired menu. This grilled flat iron was inspired by one my husband, Mike, and I recently enjoyed at Twenty/20 Grill & Wine Bar up in Carlsbad. I left it off in the photos so you could see the pretty grill marks on the fingerlings, but when it came time to eat this you can be sure a whole lot more chimichurri was applied globally to this dish! And definitely get the potatoes in that chimichurri too. Lately I’ve just been seasoning it simply with salt and pepper, but I can’t deny the fact that an incredibly robust, garlicky, herby chimichurri makes it a hundred times better. Cooked just right, your knife slides right through it, it’s amazing. It’s flavorful (lots of marbling), relatively inexpensive and so versatile. I’m not a huge steak-eater, but I’ve pretty much fallen in love with the flat iron cut. ![]() Add this Grilled Flat Iron Steak with Chimichurri and Fingerling Potatoes recipe to your personal repertoire of highly satisfying and relatively quick meals you can prepare on the panini press (remember the list we started a few weeks ago?).
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