Rope Trick

Grilled Steak with Chimichurri Sauce & Apple Slaw 🥩🍏

Ingredients:

For the Steak:

2 (8-ounce) boneless, skinless beef steaks (such as New York strip or ribeye)
1 tablespoon olive oil
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
For the Chimichurri Sauce:

1/2 cup chopped fresh parsley
1/4 cup chopped cilantro
1/4 cup chopped red onion
1/4 cup olive oil
2 cloves garlic, minced
1 tablespoon red wine vinegar
1 teaspoon chili flakes
Salt and pepper to taste
For the Apple Slaw:

1 apple, thinly sliced
1/4 cup chopped red onion
2 tablespoons chopped fresh parsley
1 tablespoon lemon juice
1 teaspoon honey
Salt and pepper to taste
Instructions:

Prepare the Steak: In a bowl, combine the steak, olive oil, paprika, garlic powder, salt, and pepper. Toss to coat. Let the steak marinate for at least 30 minutes, or up to 24 hours.
Grill the Steak: Grill the steak over medium-high heat for 4-6 minutes per side for medium-rare, or until desired doneness. Let the steak rest for 5-10 minutes before slicing.
Make the Chimichurri Sauce: In a small bowl, combine all the chimichurri sauce ingredients. Mix well and season with salt and pepper to taste.
Make the Apple Slaw: In a separate bowl, combine the sliced apple, red onion, parsley, lemon juice, honey, salt, and pepper. Mix well.
Serve: Slice the steak and arrange on plates. Top with the apple slaw and drizzle generously with Chimichurri Sauce.
Tips:

For a spicier steak, add a pinch of red pepper flakes to the marinade.
Serve the steak with your favorite sides, such as roasted potatoes, grilled vegetables, or a simple salad.

Grilled Chicken with Creamy Garlic Beans & Spinach 🍗🥦

Ingredients:

For the Chicken:

2 lbs boneless, skinless chicken breasts or thighs
1 tablespoon olive oil
1 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper (optional)
1 lime, juiced
For the Creamy Garlic Beans:

1 (15 ounce) can cannellini beans, drained and rinsed
1/4 cup heavy cream
2 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon black pepper
Pinch of red pepper flakes (optional)
For the Spinach:

10 ounces fresh spinach, washed and stemmed
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
Instructions:

Prepare the Chicken: In a large bowl, combine the chicken, olive oil, paprika, garlic powder, salt, pepper, and cayenne pepper (if using). Add the lime juice and toss to coat. Let the chicken marinate for at least 30 minutes, or up to 24 hours.
Cook the Chicken: Grill or pan-fry the chicken until cooked through and slightly charred, about 5-7 minutes per side. Let the chicken rest for a few minutes before slicing.
Make the Creamy Garlic Beans: In a saucepan, combine the cannellini beans, heavy cream, garlic, salt, pepper, and red pepper flakes (if using). Bring to a simmer, then reduce heat and cook for 5-7 minutes, or until the sauce has thickened.
Cook the Spinach: Heat the olive oil in a large skillet over medium heat. Add the spinach and cook, stirring occasionally, until wilted. Season with salt and pepper.
Assemble the Bowls: Divide the spinach between two bowls. Top with the sliced chicken, creamy garlic beans, and drizzle with any remaining sauce.
Tips:

For a spicier dish, add more cayenne pepper to the chicken seasoning.
You can use any type of cooked grain you like, such as rice or quinoa.
Serve the bowls with your favorite toppings, such as avocado, shredded cheese, or a dollop of sour cream.

Grilled Chicken & Broccoli Bowls with Creamy Garlic Sauce 🥦🍗

The full Recipe in the FIRST (C.O.M.M.E.N.T) 👇

Enjoy! ❤️👇👇👇