Skirt steak with chimichurri and green rice +12 cookout recipes

When it comes to outdoor barbecues, we don’t do the traditional stuff over the summer holidays. For a few reasons. One is that grilled hot dogs, hamburgers and chicken breasts are every day fare for us. And, in my family we have a lot of summer birthdays which lends itself to special occasions. I mean, for my birthday, I want more than a grilled hot dog and some chips, right? Plus, we usually have time off therefore more time to cook and prepare something decent.
This has become one of our favorites for summertime grilling. With a food processor, this is very easy to make. I have found two downsides or disadvantages to cooking this recipe. One is that it requires skirt steak, which means either a trip to the butcher or a special order at your grocery store. Skirt steak is not sold in regular grocery store meat departments. The second is that the meat should marinade for at least several hours, if not all day or overnight. So this isn’t a recipe that you can decide you want to make at 3:00 or 4:00 in the afternoon. You have to plan. But other than that, I love it and could eat it all the time. It’s an adaptation from an Emeril recipe. 

Chimichurri is an Argentinian word, and the finished product is almost like a pesto. It goes well with many things, this is our favorite. I don’t care for fish, but I know my hubby has eaten it on fish (sorry, I don’t remember what kind!) and enjoyed it. Skirt steak is also known as “fajita steak.” 

Your shopping list:

1 cup extra-virgin olive oil

 

2/3 cup sherry wine vinegar, we have used red wine vinegar

 

2 tablespoons lemon juice

 

1 cup chopped flat-leaf parsley

 

4 tablespoons chopped fresh basil leaves

 

1 tablespoon chopped fresh oregano leaves

 

3 tablespoons minced garlic

 

2 tablespoons minced shallots

 

3/4 teaspoon fresh cracked black pepper

 

2 1/2 teaspoons sea salt

 

1/4 teaspoon crushed red pepper

 

1 skirt steak-around 2 lbs

Ok, another downside is that it can get kinda spendy, if you have to buy all fresh herbs. In the summer we use stuff from our garden, but when we have to purchase everything…….yikes! And, 2lbs of skirt steak isn’t that much, will feed 4-6 people. But it cooks down.

Basically you just mix all that stuff together, then divide it in half. Half of it, we place in a zippered plastic bag with the meat. It has to marinate 4-6 hours minimum. We’ve done it overnight too. The other half, we use to make the green rice. We use 1/3 cup of the chimichurri sauce for every 1 cup of cooked rice.  That part is easy–you just cook the rice and mix it with the sauce and it is yummy. We have thrown in grilled cherry tomatoes too.

Once the steak has finished marinating, remove it from the refrigerator and let it come to room temperature for 30 minutes. Brush the excess chimichurri sauce off the steak and set the steak over the hot grill. Cook for 6 minutes on the first side. Rotate the steak 45 degrees, and cook another 6 minutes. Turn the steak over and continue to cook until the steak is done, about 6 to 8 minutes for medium-rare. Once cooked, lay the steak on a clean cutting board, and allow it to rest for 5 to 7 minutes before slicing across the grain into 2-inch wide strips. Serve with crusty bread and the reserved chimichurri sauce. Those are Emeril’s grilling instructions. You can find many different versions of this online–some use more garlic, less garlic, more or less vinegar, more red pepper, less red pepper, red chile oil instead and so on. Play with until you find a combination that you adore.

Photo courtesy of Bon Appetit.


 

Work at home Wednesday~Professional Organizers

Welcome to a new feature I’m going to be doing on here, called “Work at home Wednesday.” Each week, I’m going to feature a different Smart Spending Spot reader and what their job or career is, something that is either work at home or starting your own business. This will hopefully give all of our readers an insight into what these different jobs are like, if you are thinking of switching career paths.

If you want to be featured on Work At Home Wednesday, click that link and fill out the form.

This week, we meet Darla and Tina, both are professional organizers. Darla’s business is called Heart Work Organizing  (serves the 5-county Philly area, South Jersey, and nationwide through virtual services) and Tina’s is Your World Ordered (serves Chester and Lancaster counties in PA). Tina considers her job description to be “help people gain control of their lives by getting rid of clutter and organizing their homes and offices” and Darla says that through her services, people find peace in their lives. (I think I need to call them!) Both businesses are considered start your own business, and both women work out of their homes, but only about 20-25% of their work hours occurs in their homes. Both work more than 40 hours a week during their “busy seasons” but Tina cuts back over the summers to spend more time with her kids. The bulk of their time is spent in their clients’ spaces.

Darla has also written a book, called The Pregnant Entrepreneur which helps women navigate owning your own business and being pregnant/having a baby at the same time. It’s a fantastic read and a great idea, a topic not many people talk about!

When I asked how they got their start:

Tina: I kind of fell into it by helping a friend clean out her attic and realizing how much fun I had doing it, but I had helped other friends in the past, as well as keep on top of my own home, which included triplets and another one only 19 month younger. I put out feelers to a mom’s club I belonged to, got a lot of positive feedback, and even got a few clients. I really love organizing and helping people get control of their homes.

Darla: I left a corporate job 6 years ago, before I started my family. The business came first, then two kids. Now I am learning how to work for the most demanding boss ever…myself.

What they like best:

Tina: Helping people…seeing them find things they had thought they lost, helping them declutter, helping them make sense of disorder.

Darla: Flexibility. Flexibility. Did I mention flexibility? And unlimited growth potential and creative direction.

Unexpected hurdles or obstacles in this business:

Tina: Organizing doesn’t have a regular paycheck. I struggle with marketing my business. With the economy, someone who might have hired me before the recession won’t. It’s not a “necessity” to most people.

Darla: I outline every mistake, hurdle, and self-doubt- and how to overcome them- in my book. Being taken seriously was hard early on, less so now. I now proudly admit that running a deliberately small business is good for me, my business, and my family. I can write the business plan for a much larger business, but I am not willing to make those particular sacrifices needed just now, and that’s perfectly OK.

When asked how long they think they’ll do this, Darla thinks she will do this forever while changing the look and landscape of the business over time. Tina will continue until her children are in college and re-evaluate then.

How do you challenge yourself, expand your business or have plans to grow?

Tina: I’d love to expand, both geographically and the type of client I have. Right now many of my clients are part of the Chester County Mothers of Multiples Club, of which I am a former member. I’d like to get clients in both Delaware and Lancaster counties and branch out to non-multiple families.

Darla: I keep adding services my clients need and I love to my business.  I offer one-day decorating, home staging, even photo organizing.  This keeps me engaged with my clients and personally challenged.  I’d like to write another book within 5 years. Adding more employees over time. I have financial goals that contribute to my family’s financial health. 

If someone is thinking of doing this, what do you want us to know?

Tina: 

1. In terms of start up costs, there aren’t a whole lot, which is a great benefit.

2. If you want to become certified, that’s an option.

3. There is an organization, The National Association of Professional Organizers (NAPO).

4. No, I’m not a house cleaner, although sometimes that’s part of my job.

5. People are very apologetic about letting you see their homes, but I promise, I’ve seen worse!

Darla: Professional organizing is demanding, physical work that also requires fantastic people skills.  It takes more than being able to organize yourself to make this- or any business- work. I’m thrilled to be encouraging other women to learn and grow and be financially successful for themselves and their families, whatever business they want to run. But being successful means not doing it alone. Professional organizations, mentors, encouraging girlfriends, trusted vendors, even competitors are all out there and ready to help you be successful.

Well, I don’t know about all of you, but I’ve learned a lot. I know that this is NOT the business for me. Instead, I’ll just call one of them to come help me out. Join us next week as we meet a Mom who started out with a blog and has turned that into a mini social media empire. If you think you want a career in social media, don’t miss this one.

Family ready to turn you in to be on Hoarders? Call these ladies!

 

 

 

 

Patriotic Strawberry Treats~Pinterest Inspired Blog Hop

Welcome to our bi-weekly, Pinterest-inspired blog hop! This is a feature where we find an idea that we like on Pinterest and actually do it instead of just pinning it. Get your weekend inspiration here and browse through all these great ideas and do some this weekend. I bounce back & forth between this blog and my other site, A Day in our Shoes, so that is why you don’t see it here all the time.For this hop, I was inspired by this Easter strawberry pin by my friend over at SugarBeanBakers. She made her strawberries into little carrots, aren’t they cute? But I added a July 4 twist to mine, since, well, it’s no longer Easter. Here’s what you’ll need:

fresh strawberries, cleaned and dried
white chocolate chips or discs
colored sugar
wax paper
baking sheet
glass bowl for melting

Why yes, that is a clearance sticker on my sugar.

 

Here’s my little secret–my blue sugar is over 6 years old! Oops. Here’s the thing–I found it on clearance at TJMaxx the summer of 2006, when I was pregnant with Kevin. I had preggo crazy brain and was just super excited about him coming, and I was buying anything blue I could get my hands on. Seriously. Even clearanced blue sugar. I figured that either for a welcome baby party or something…that we’d use it. I think I have actually sprinkled it on cupcakes for one of their birthday parties. But it’s still very granulated and dry, hasn’t blocked up, so I’m using it!

My other sugar, yeah, that was a clearance find at Acme too. Though not quite as old. Two years, max, I promise! I always find cute stuff like this on clearance and never get around to using it. Thanks to this blog hop, I am inspired!

These are so easy, even I can do them.

Anyway, I’m rambling, but here are your steps.

  • Clean and dry the strawberries. I chose to cut off the green tops, but it’s up to you.It probably would have been easier to dip if I had left them on.
  • Spread out on cookie sheet and put in refrigerator for 30-40 minutes, or freezer for 15-20. You want them cold so that the chocolate takes to them right away, but not frozen.
  • Put chocolate chips in bowl and microwave. Start at one minute, then stop every 30 seconds after that. You don’t want your chocolate to overheat and seize up on you. If it does, a few drops of milk or vegetable oil will fix it.
  • Dip strawberries in 2/3 of the way, leave the top third just plain red (for the red portion of your red, white and blue). Then dip the bottom third of the strawberry(or roll it) in your sugar. I had to play with this a bit. If you put the strawberry on the cookie sheet and the white chocolate is touching the paper, it will stick. You need the sugar to help it not stick. I also tried a paper plate and a small dish (with depth) for my sugar.
  • Place on cookie sheet until it takes/dries/hardens, whatever you want to call it. It’s really warm here today and we don’t have the ac on, so I actually stuck mine back in the freezer for ten minutes.

And that’s it! Easy peasy! Even if you’re not really precise with your dipping and your sugar, the overall finished product is very festive and sure to impress your guests. Have fun with this!

Why yes, it does taste as good as it looks!

 



Interesting 1099 infographic

Funny….I was just putting the finishing touches on tomorrow’s post for “Work at Home Wednesday.” When you work at home or work for yourself as an independent contractor, you get lots of 1099s. This infographic from Outright.com takes some of the mystery out of dealing with 1099s.

big news for small business owners 1099 K Infographic
Brought To By Outright.com