In-House Cook

Pork Shoulder Steak with Herb Chimichurri and Roasted Fingerling Potatoes

We have all had days when we are just craving simple meat and potatoes. In fact, growing up, meat and potatoes were quite the staple in my family. Finding yourself without vegetable greens but you Do have a few herbs in your frig? You an create a delicious chimichurri in just minutes to brighten up and liven up the flavors of any meal. In this dish, I made a beautiful chimichurri to serve over seasoned and sliced pork shoulder steak with oven roasted fingerling potatoes. Simple, quick and delicious, it will leave your family or guests craving more. Here's my line-up:

3 tablespoons Herb de Provence

1 teaspoon salt + 1 teaspoon salt

1 teaspoon fresh cracked black pepper + 1 teaspoon cracked black pepper

extra virgin olive oil (evoo) 3 tablespoons + 3 more

1 teaspoon onion powder

2 teaspoons granulated garlic or, 3 cloves garlic, grated or finely chopped

1 cup fresh cilantro

1 clove garlic (one large or two medium)

1/2 cup fresh Flat-Leaf Italian Parsley

4 tablespoons evoo

salt and pepper

zest and juice of half of a lime or lemon

Separate the pork shoulder steaks and generously rub or brush them with evoo, both sides. Combine the Herb de Provence, salt and pepper (above) in a bowl and season both sides of the pork steaks. Let them rest and come to room temperature.

Meanwhile, preheat the oven to 400-degrees. Wash and arrange the potatoes in a roasting pan or dish. Add 3 tablespoons of evoo, salt and pepper, the onion powder and garlic (fresh or granulated) and toss thoroughly to coat the potatoes well. When the oven has hit the 400-degree mark, place the pan into the oven. Now to the chimichurri.

In a small processor or large food processor, blender or even a mortar with pestle, add the washed, fresh cilantro and parsley, the garlic, whole and peeled and the zest and juice of half a lemon or lime, whatever you have on hand. Blend, or process until smooth. Add the evoo and process again. Taste, then add a little salt and pepper, pulse again to combine, and taste again. If it is just right, remove it and let it rest. Taste again before serving to make sure the balance of flavors is Just Right.

Next, add the remaining evoo to a large oven-safe skillet (one that will fit two of the large pork shoulder steaks, and, if you have one; if not, a baking sheet will do) over medium-high heat. When the oil begins to ripple all over the skillet, add two of the pork shoulder steaks. You should be able to cook two at a time. Three is too many and the meat will not cook evenly. Allow to sear 3 minutes per side. After three minutes, perhaps four, depending on the even heating of your stove top, the steaks should have a golden brown caramelization. If you are cooking more than two, place the steaks on a shallow baking sheet which I'd mentioned in this paragraph, above. Once the steaks have been seared, finish them off in the oven, no more than five minutes, also at 400-degrees, along with the potatoes.

After the five minutes has passed, remove the potatoes and the pork steaks. Remove the pork steaks to a grooved cutting board and let them rest several minutes before slicing into bite-sized slivers.

Simply plate the pork steak slivers and add some of the roasted potatoes to the dish. I like to add shaved Parmesan to the potatoes, and also drizzle the chimichurri the length of the pork serving. Not only will it be a lovely presentation (yes, I just said lovely; deeply shamed) but the aromas will perk up your senses and cause you to want to devour the meal NOW. Questions?