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This Kind Of Behavior Is Completely Optional

Certain things are inevitable, my friends.

If you go to France, you will eat something delicious.

If you give a kid a goldfish, within 3 years you’ll find yourself explaining the meaning of death in front of a toilet bowl.

And if you go to enough cocktail parties, you’ll eventually meet someone whose political views are so wildly different from your own that you’ll want to decorate this person’s face with a handful of the seafood mousse that’s been sitting on the buffet for way too long.

But other things are not inevitable.  For example, if there’s a power outage at my house, Scott does not have to drain the batteries on our iPhones by googling everything there is to know about bat spiders.  This kind of behavior is completely optional.

And yet, that’s exactly what he did.  While I was digging around for a flashlight in the middle of a tornado alert, he basically used our precious phone batteries to get an on-line degree in advanced spider studies.

And then, even though I was shaking my head like “DUDE, I HATE SPIDERS AND ALSO BATS,” he proceeded to tell me ALL ABOUT bat spiders and their webs.  I won’t repeat what I learned here, but I will say I’m inclined to walk around with a croquet mallet and a crème brûlée torch now.

That’s why this recipe isn’t for crème brûlée.  I’m saving the torch in case I need to incinerate my way out of any webs.

The recipe’s for chimichurri sauce.  You know, that sauce they put on grilled meat in Argentina?  It’s made from garlic and parsley and oregano and olive oil and vinegar.

chimmichuri small

Now, I don’t know how they eat this stuff in Argentina.  I’ve never been there.  So this isn’t some national award-winning recipe that an Argentinian grandma dictated to me in Spanish.  All I know is that it’s ridiculously good with meat and veggies and potatoes, and it only takes a few minutes to make.chimmichuri 2 smallThis sauce is super flavorful–it’s garlicky and herby and it gets a kick from the vinegar.  It’s the perfect thing to serve with steak.  And if the steak is overdone, just slather chimichurri all over it.  It’ll basically fix everything.

Last week we put chimichurri on steak and veggies that we grilled in the back yard.  This week it’s cold again, so we’ve been putting it on roast beef sandwiches.

These sandwiches are divine.  If you’ve ever ordered oil and vinegar on your sandwich at an Italian deli, you’ll love this.  All you have to do is rub some chimichurri into the bread, toast it up, melt the cheese, and pile on the roast beef.

rb sandwich 2 small

Chimichurri Sauce {Download & Print Both Recipes}
adapted from a whole9life recipeOther good add-ins include cilantro, cumin, red onion, shallots, and lemon juice.  When served with steak, this recipe is good for at least 6 people.

Ingredients:

1 c. firmly packed parsley leaves (pick them off the stems and just pile them up on the cup as much as you can)

3 large garlic cloves

2 Tbsp. fresh oregano leaves (picked from their stems)

1/2 c. olive oil

2 Tbsp. red wine vinegar

1/4 tsp. salt

a dash of pepper

a dash of red pepper flakes

Directions:

Put all the ingredients into a small blender and blend for 20-30 seconds for a slightly chunky sauce, longer for a smoother sauce.  Taste it and adjust salt and pepper to taste.

Serve with steak, grilled chicken, sausage, potatoes, roasted vegetables, rice, eggs, grilled bread, or whatever else you can think of.

~~~

Grilled Roast Beef & Provolone Sandwiches with Chimichurri Sauce {Download & Print Both Recipes}
by eggton

Ingredients:

a few tablespoons chimichurri sauce (such as from the recipe above)

a hoagie roll, french bread, or two slices of any other bread you like

4+ slices of roast beef

4+ slices of provolone cheese

Directions:

If you have a roll or piece of french bread, cut it in half so you have two pieces.  Place a tablespoon of chimichurri sauce (less if you have very thin bread) on one side of both slices of bread and use the back of the spoon to spread it around.  Use more chimichurri if you’ve got big pieces of bread and you need more sauce to spread to the edges.

Choose a skillet with a lid.  Place the bread slices chimichurri-side down on the skillet over medium heat.  Heat it for a couple of minutes, uncovered, until the bread really absorbs the chimichurri, but don’t let it burn.  Reduce the heat to medium-low and flip the bread so that it’s chimichurri side-up.  Divide the provolone evenly between the pieces of bread and then pile the roast beef on one of them.  Cover the skillet for a minute or two.  This will trap the heat and make the cheese melt.  When the cheese is melty, dribble a little chimmichurri on top of the roast beef and top it with the other piece of cheesy bread.  Serve.

~~~

Thunder napping 3.20 smallBest napping spot in the house–drenched in sunbeams!

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42 Comments Post a comment
  1. Ohhhhhhhhhhhhh shiz those sandwiches sound good. Now, my question is, did Scott think the power out was caused by bat spiders? Because then it makes more sense that he would be looking them up, to determine their weaknesses and form a plan of attack.

    March 20, 2013
    • Ok. I’ll give him the benefit of the doubt and assume he thought the bat spiders caused the power outage. But his approach–which was to sit at the dining room table and eat meatballs while learning about them in detail–still suffers from some defects. For example, timeliness.

      March 21, 2013
  2. Awww! How sweet is it that you think it might take up to three years for ol’ Goldie to bite it! Such an optimist! That’s what I love about you. And what I love about garlic is once you grind it up and mix it up with herbs it is so delicious I’m not ashamed to push a little kid out of line at a pot luck to get my hands on it. Or five. And an old lady.

    March 20, 2013
    • Brooke, it wasn’t until I read your note that I thought to myself “wait a minute. . . that goldfish I had for so long as a kid. . . . did it die once (or even twice) and get replaced by a similar goldfish in the middle of the night?”

      I’m calling my mom.

      March 21, 2013
  3. I LOVE chimichurri – it is the best with black beans and mojo pork! can you tell that I live in South Florida?? LOL

    March 20, 2013
    • Good grief that sounds awesome. I don’t even know what mojo pork is but I want it already. I’ll check to see if you have a recipe on your website for it.

      You know where I wish I were right now? South Florida. My fingers are freeeeezing over here.

      March 21, 2013
  4. Amy #

    one more reason i need to buy a creme brulee torch!

    I always wonder what Chimichurri sauce is when I see it on a menu…now I know and will most certainly be ordering it for next time! Love that you spread it on the bread and grilled it. I see some chimichurri paninis in my near future 🙂

    March 20, 2013
    • You remind me that I need to steal my parents’ panini press next time I go home. I gave it to them years ago for the holidays, so it’s basically *part mine.*

      I was the same way with chimichurri. It’s like harissa to me–something everyone blogs about but I couldn’t tell you the ingredients of.

      March 21, 2013
      • Linda #

        Kate, don’t even think about taking back the pannini press you gave us. We use it all the time. Wasn’t the slow cooker enough?
        Mom

        March 23, 2013
  5. OMG, THIS SOUNDS SO GOOD!! Kinda excited, sorry for yelling. But I missed lunch today and now I want a roast beef sandwich with chimichurri sauce. I’ll skip the side of toasted spiders and sauteed bats, thanks. Wish I could nap as thoroughly as Thunder seems to!

    March 20, 2013
    • Ah, missing lunch is the worst! Get yourself some chimichurri, woman!

      Sauteed bats is such a vivid image! I can’t stop thinking about it, but then. . . . I totally brought this upon myself, didn’t I?

      Hope you have a tasty dinner tonight, my friend.

      March 21, 2013
      • Hope you’ve stopped thinking about the sautéed bats now. Sorry about that 😟

        March 23, 2013
  6. prosewithabbitude #

    Salivating as I read this! Cannot wait to try out your recipe. I’m a cilantro lover so think I may add in as an extra.

    March 20, 2013
    • I’m with you on the cilantro. If I could grow fields of anything, it would probably be cilantro. Scott is a weirdo who thinks it tastes like soap. Sacrilege!

      March 21, 2013
      • prosewithabbitude #

        Agreed! My boyfriend is not a fan of it much, either. He says the result of cilantro is our bathroom turning into a hot war zone.

        March 21, 2013
  7. Truth time: your mention of bat spiders made me google what indeed bat spiders were. That initial search sent me on a downward spiral which culminated in me seeing not only bat spiders, but a spider eating a two-foot-long snake and also some town in australia covered with an incalculable amount of gigantic spider webs. Made by impossibly large and hairy spiders.

    They called it “a phantasmagoric terrordome” or something.

    I can’t unsee any of that.

    *trying to focus*

    I’m just going to concentrate really hard on this chimichurri, because i love chimichurri, and not at all spiders. More importantly, i may have my mom pick up ingredients to make your chimichurri tonight on her way home from work.

    that’s right; my mom. because i’m still on vacation at her house, and she’s at work today, and saying that totally made me feel like i was 16.

    March 20, 2013
    • I really want to google bat spiders, but I’m afraid to now.

      Wait. I’m going to do it.

      Nope. I’m not.

      GAH! So confused. And scared. And wanting chimichurri.

      March 21, 2013
  8. I want to nominate chimichurri sauce for best sauce in the world. My mouth waters just thinking about it. And putting it on that sandwich is a really really good idea.
    How cute is it that Thunder’s ears stay so perked up even when she sleeps?

    March 20, 2013
    • The only time Thunder’s ears go down and back is when she’s really excited. When we come home from being out, she greets us at the door wiggling her entire body, with her ears pinned back to her head. It’s the cutest thing ever.

      March 21, 2013
  9. This is fantastic!! I must go and sow some more parsley immediately and then in about 60 days I shall be back for this, i know that is too long but no-one sells fresh herbs here, one has to grow them and it is Bloody freezing outside! Did i tell you lately that i love your writing?.. and your pics.. now back to work.. c

    March 20, 2013
    • Cecilia, I hate that you’re cold. I hate cold in general. I’ve been buying the terrible plastic packets of herbs at the grocery store because I’ve been told that I need to wait until April 15 to plant anything. We’re supposed to get snow this weekend. In March! In Alabama!

      March 21, 2013
  10. thanks after this i had to go look up spider bats.

    March 20, 2013
  11. Thanks now i had to go look up bat spiders.

    March 20, 2013
    • AREN’T THEY TERRIFYING?! I’m so sorry.

      March 21, 2013
  12. I just used this chimichurri sauce in a salmon pasta salad. A-MAZ-ING! Thanks for the idea!

    March 20, 2013
    • Yay! I’m so glad to hear it, Crystal Lynn! I love pasta and salmon together. I should eat that more often.

      March 21, 2013
  13. Chim-Chimi-Churri, Chim-Chimi-Churri, Chim-Chimi-Churroo,
    When the Weather is Fair,
    Bat Spiders are Few!

    Chim-Chimi-Churri, Chim-Chimi-Churri, Chim-Chimi-Churray
    When the Skies Start to Churn,
    Wake Thunder to Play!

    She’ll drool on their heads—Spider Mousse for Buffet!

    March 21, 2013
    • jenny_o #

      Haha – I, too, had this tune going through my head when I saw “chimichurri”, so thank you for putting new words to it!

      March 21, 2013
    • I’ve had this in my head all morning since you posted it. I love it, Sandy Sue!

      March 21, 2013
  14. LOL. I’d save my torch for those spiders as well. Don’t burn your house down though. The spiders would laugh at you.

    March 21, 2013
    • That sounds EXACTLY like something the spiders would do.

      March 21, 2013
  15. jenny_o #

    I think we all (in the northern hemisphere) like pools of sun this time of year. My cats even do synchronized sunbathing sometimes 🙂 It doesn’t look like there’s room for more than one dog up there at once, though … what does Seymour do?

    March 21, 2013
    • Seymour doesn’t care about sunbeams–isn’t that strange? Maybe because he has a double coat–dark grey fluff underneath and longish white fur on the top. Perhaps he’s always warm and insulated? Or maybe it’s just because he’s too busy eating the filling out of the mattress in the guest bedroom.

      March 21, 2013
  16. A college friend just posted on FB that her daughter came home from school saying the class goldfish got really sick, so the teacher was taking it to the ocean and would be bringing it back on April 10, all better. So, yeah, I think maybe the goldfish of your youth had a similar experience.

    Wonder how long bat spiders live?

    March 21, 2013
    • That is so funny. And adorable.

      In contrast: When I was little we used to rotate turns taking the class mice home over the holidays. I had it over Christmas once and it had babies. Then the dad mouse ATE the babies. It went from being the most exciting thing in the history of the second grade to one of the most horrific events of my childhood. Just an FYI, in case any of your kids ask if you guys can host the class mouse someday.

      March 24, 2013
  17. Yessss! This sounds so good!

    March 22, 2013
    • Gosh, it was. I even put the chimichurri on pizza this weekend. So garlicky and yummy!

      March 24, 2013
  18. I love that you did a traditional chimichurri. Next time you barbecue, grill a pork sausage, butterfly it, warm up some crusty french white bread rolls, slather them with chimichurri, and top with the sausage. Heaven! That´s what we do here with chimichurri besides red meat.
    I once bought baby chicks for my nephews, and their mother, being afraid they would die in 3 days and have a major kid breakdown, made them stay for days in a box with lamps on so they would have heat. She ended up with grown ugly chickens…

    March 22, 2013
    • Your pork sausage meal sounds phenomenal–we’re totally going to do it!

      I bet those chicks were adorable when they were teeny tiny. Too bad they outgrew it! I hope that as adults they laid good eggs, at least!

      March 24, 2013
  19. Xan #

    My favorite part about this recipe is that it actually gets better after sitting in the refrigerator for a few days. I made this for a skirt steak and then have been using the left overs for sandwiches and the likes during the week. I swear the flavor just keeps improving day after day. I’m thinking about throwing some in an omelette in the morning. Delicious!

    April 5, 2013
  20. At work and dying for a sandwich like this. Maybe for dinner.
    Love that eggplant colored background in the first couple photos.
    And three years is a long time to have a goldfish… might be more like 3 weeks:)

    April 11, 2013

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