Happy Mother’s Day to all the moms out there. For Jen, I wanted to make a steak dinner for her but include spice since she enjoys it. If you are ever looking for a way to change up a steak this post is for you and doesn’t take long at all! Filet Mignon, Avocado and chimichurri = excellent dish.

Let’s cook!

Filet Mignon with Avocado and Chimichurri

 

Chimichurri

4 garlic cloves, minced

1/2 jalapeno, minced

1/2 lime, juiced

3 tablespoons red wine vinegar

1/2 cup olive oil

1/2 cup chopped fresh parsley

1/2 cup chopped fresh cilantro

1 teaspoon kosher salt

Filet Mignon and Avocado Salsa

2 filet mignon steaks (about 8oz each)

2 tablespoons olive oil

4 tomatillos, husked, rinsed, diced

2 avocados, peeled and cubed

1/2 red onion, sliced

4 grape tomatoes, halved

kosher salt and ground black pepper

To prepare the Chimichurri, combine garlic, jalapeno and lime in a small bowl.

Whisk in vinegar and olive oil.

Stir in the parsley and cilantro.

Add salt, cover, and let stand for 2 hours. Preheat grill to high and heat oven to 450.  Season steaks generously with salt and pepper.

In a heavy skillet, heat olive oil until almost smoking.

Pan sear the steaks, only on one side, for 2 minutes.

Transfer cast iron to the oven and cook for 10 minutes.

While the steaks are cooking, prepare the salsa. Toss together the tomatillo, avocado, red onion and grape tomatoes.

Pour half the chimichurri sauce into the salsa and toss to coat.

Time to plate!

Serve the steaks, crust side up with salsa and remaining chimichurri.

Here is a close-up:

Happy Cooking!

This pasta is tossed with a spicy sauce which has chunks of lobster meat. What is best about this meal? Perfect Sunday dish as most of the cooking is the simmer mode.

Let’s cook!

Pasta with Lobster Sauce

 

14 oz lobster meat or 2 cooked lobster tails

1 pound pasta

2 tablespoons olive oil

1 white onion, chopped

2 zucchini, thinly sliced

2 carrots, thinly sliced

1 teaspoon red pepper flakes

5 garlic cloves, chopped

2 – 28oz cans tomato puree

2 cups of water

2 tablespoons chopped fresh oregano

2 tablespoons chopped fresh basil

gray salt and pepper

Heat olive oil in a large pot over medium heat. Cook onion, garlic, carrots, zucchini, oregano and red-pepper flakes for about 10 minutes.

Add tomato puree and water. Bring to a boil then reduce and let cook for 2 hours.

Season with salt and pepper. Add the lobster meat and cook for 15 minutes.

Cook the pasta per the package instructions.

Time to plate.

Complete the dish with fresh shaved parmesan cheese and basil as the garnish.

Here is a close-up:

Happy Cooking!