Fancy Fruit Salad

Want to impress your friends but not really work hard to do it? Have I got just the thing for you - fancy fruit salad. Let's test this out in a few scenarios:

Is your friend hosting a brunch and you need to bring something but don't want to work that hard?
Fancy fruit salad.

Do you have an interview and you want to impress your potential-future employers?
Fancy fruit salad.

Are you planning to go out this weekend and want to be the most popular person at the bar?
Fancy fruit salad. 

Oh my God, that's so fancy

See where I'm going with this? It's appropriate for all occasions!

So what makes this fancy, you ask? First of all, you've only got the good fruit in there. No apples, no melon, no oranges - those don't make the cut. I'm talking premium fruit here, people. The good stuff. Secondly, we really amp up the fanciness but adding some chopped fresh herbs. This takes you from Kimmy Schmidt to Lady Mary from Downton Abbey really quickly. 

You'll need:
- Pineapple (1 package of spears)
- Strawberries (1 carton, tops removed and cut in half)
- Mangoes (2, diced)
- Grapes (2 cups)
- Raspberries (1 carton)
- Blackberries (1 carton) 
- Fresh basil (start with 2 minced tablespoons and add more if needed)
- Fresh mint (start with 2 minced tablespoons and add more if needed)
- Juice from 1/2 lemon

Really, just pick any fruit that people actually want to eat. I made about 10 cups worth because this was for a 10 person brunch. Combine the fruit in a bowl and then gradually add the herbs until you reach your desired level of fancy. I suggest more herbs for brunch at a friends house, but less for an interview/night out at bars (because, you know, they might get stuck in your teeth). Finish with a squeeze of lemon. Voila!

Pinkys up

Ch-Ch-Ch-Chimichurri Flank Steak

My boyfriend is a sauce man. I'd say an extreme sauce man. One time when we were at a baseball game he got THIS much ketchup with garlic fries: 
 

Slightly unreasonable

Love of the sauce is what prompted us to start making chimichurri. I've tried a few recipes and this one from Bon Appetit is my favorite. There are a few changes in my version below, which I'd say is even better than the original! #brag

I like to use flank steak, but you could put this sauce on anything - chicken, fish, veggies, or eggs if you're crazy. 

You'll need:
1/2 c red wine vinegar
1 t kosher salt
6 garlic cloves, minced
1 small shallot, finely chopped
1 jalapeno, finely chopped (I removed 1/2 of the seeds)
1/2 c minced fresh cilantro
1/4 c minced fresh flat-leaf parsley
1/4 c minced fresh mint
2 T minced fresh oregano
3/4 c extra-virgin olive oil

Combine vinegar, salt, garlic, shallot, and jalapeno in a medium bowl. Let stand for about 10 minutes while you chop up all those fresh herbs. Throw those herbs in there, and then use a fork to whisk in the oil. Remove 1/2 c or so of the sauce to a small bowl, season with some additional salt, and put aside for a sauce. 

Take your flank steak and stab it all over with a fork. DISCLAIMER: I don't know if this really does anything - growing up we always had to stab meats excessively before marinating, so I wanted to keep the tradition alive. Cover the steak all over with the ch-ch-ch-chimichurri and let it marinate for 3 hours to overnight. 

Hello, beautiful!

When you're ready to rumble, set your oven to broil and move a rack to the top of the oven. Line a baking sheet with foil and place the steak in the center. Broil on each side for 5 minutes. When done, allow the steak to rest for 10 minutes. This part is important! And hard! 

Slice that bad boy against the grain and serve with the reserved extra sauce. So good! So fresh! So saucy!

I paired this with a smoky kale caesar, which I'll post soon!