Grilled Chimichurri Steaks with Pan Grilled Mushrooms and Asparagus

Throw in a fluffy baked potato, and your feast is complete!!
(serves 4)

1&1/2 lbs. your favorite grilling steaks
1 cup fresh flat-leaf* parsley
3/4 cup EVOO
1/4 cup balsamic vinegar
4 cloves of garlic
1 t. onion powder
1 t. marjoram
1 t. thyme
Kosher* salt and freshly ground pepper, to taste
1 pkg. sliced portabella mushrooms
1 bunch fresh asparagus (I would use "pencil thin"*)

In a food processor, add parsley, 1/2 cup oil, balsamic, garlic, onion powder, marjoram, thyme, S&P. Grind and blend well, reserve small amount in dish for drizzling on steaks at the table. In a dish or large zip lock bag place steaks and the rest of the chimichurri sauce to marinade for at least 20 mins. on the counter top. Trim asparagus and place in a small tin cake pan or grill pan with small holes and drizzle with oil. Add S&P to taste. Do the same in a separate pan with the mushrooms. Preheat grill (or broiler*) to medium heat and place asparagus and mushroom tins or grill pans on one side. Grill the steaks to your desired degree of doneness, letting the steaks rest for 10 mins. Continue cooking the asparagus and mushrooms (they will take approx. 20-25 mins.). Turn in pan mid way. Serve the mushrooms on top of the steaks with the asparagus on the side, and a "loaded" baked potato.

"It's never too late for a fresh start."

Have FUN in the hot SUN today!!!

Love,

MM