Steak & Vegan Soup Dinner

Steak and Vegan Soup Dinner?  Oxymoron?  Maybe.  I got the idea to make Flank Steak with Chimichurri Sauce and Coconut Curry Chickpea Soup from perusing blogs and the internet Saturday morning.  My idea of a perfect Saturday morning is represented in that picture below: Cup of coffee, blog reading, meal planning and DVR. I decided to take the day off from running since I have been sick since Tuesday so it was nice to hang out for awhile. But I have officially signed up for the Hyannis Half Marathon so I know I need to start really training soon.  Anyone else running Hyannis?

 After I planned my menu for the week, I finally got to the grocery store.  When I got home, I got cooking.  I saw the soup on Jen's Bakin' and Eggs site and I was intrigued.  I didn't realize it was Vegan, but it is!  I love Chickpeas, Curry and heat so I figured this recipe was right up my alley.  I wasn't sure the husband would be thrilled for this as a main dish so thats why I also made steak.  This was more of a starter and the leftovers are for my lunches for the week!

 Curried Coconut Soup with Chickpeas
(Recipe source Epicurious, March 2009 and Bakin' and Eggs)

Ingredients:

2 tablespoons canola or olive oil
1 medium onion, diced
1 medium red bell pepper, diced
1 jalapeño chili, seeded, minced
2 large cloves garlic, minced
2 cups low-sodium vegetable broth
1 (15-ounce) can chickpeas, rinsed and drained
1 cup chopped tomatoes, seeded and peeled, fresh or canned
1-2 teaspoons mild curry powder, to taste
1/2 teaspoon salt, or to taste
Freshly ground black pepper, to taste
1 (14-ounce) can light coconut milk
3/4 cup cooked white or brown rice, cooked
2 tablespoons fresh cilantro or parsley, chopped

Directions:

Heat the oil over medium heat. in a medium stockpot. Add onion, bell pepper and chili and cook, stirring, until softened, about 5 minutes. Add the garlic and cook for another 1 minute, stirring constantly.

Add the curry powder and stir until onion mixture is coated. Add broth, chickpeas, tomatoes, salt and black pepper. Bring to a boil over high heat. Reduce the heat and simmer gently, uncovered, stirring occasionally, about 10 minutes. 

 

Add the remaining ingredients and cook, stirring occasionally, until heated through, about 5 minutes. Serve hot.

  

This soup was really hearty and packed a ton of flavor.  I added an extra palmful of curry powder because I love that flavor.  And I wish I added a little more salt but other than that, this dish was delicious and I'm excited to eat it during lunch this week.

For the main dish, I made Steak with Chimichurri Sauce inspired by Emeril Lagasse.  

Chimichurri is a green sauce and is originally from Argentina.  I've always wanted to make this sauce and haven't gotten around to it.  It's really simple to make and so fresh with all the herbs!

Flank Steak with Chimichurri Sauce, inspired by Emeril

Ingredients:
1 cup extra-virgin olive oil

2/3 cup sherry 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 kosher salt

1/4 teaspoon crushed red pepper

1 (1 3/4 to 2-pound) flank steak

Instructions:

In the bowl of a food processor, combine the olive oil, sherry vinegar, lemon juice, parsley, basil, oregano, garlic and shallots. Pulse until well blended. Add 1/4 teaspoon of the black pepper, 1/2 teaspoon of salt, and the crushed red pepper. 

 

Transfer sauce to a small dish.

 

Preheat a grill pan to medium heat. Season the steak with 1 teaspoon of the kosher salt on each side, as well as 1/4 teaspoon of the black pepper per side. Cook for 4-6 minutes on the first side. Turn the steak over and continue to cook until the steak is done, about 4-6 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 the chimichurri sauce.

 Serve along with a cup of soup and enjoy!

 The best part about this dish?  Using the leftover steak for a refreshing salad today for lunch : )

I cooked a really delicious meal today and prepped Monday and Tuesday's dinners but in effort to write shorter posts, I'll save that for another day. Have a great Sunday!