Over the past few years, since having kids, Date Night has had to be redefined. Sure, sometimes we are able to get a sitter, but that’s not always possible due to schedules or finances. I mean, a babysitter can potentially double your date night expenses!
We’ve all be told how important it is to make time for your spouse or significant other, so I’m not going to lecture you on making sure you have regular dates. I will, however, encourage you to maybe rethink how Date Night looks.
For us, a night out is a treat! We find a restaurant that is either an old favorite, or try somewhere new. Usually it’s a place we can’t really bring the kids to. We have drinks, share plates, and just catch up and enjoy the time together. But over the last almost 13 years (just did that math and WOW that’s a long time), Date Night looks different. Sometimes is getting the kids in bed and ordering takeout. Sometimes its a family date night at our favorite taco spot. And sometimes its making a nice meal just for the two of us. Its pretty great! There is no expectation for getting all fancied up, and we can enjoy each other’s company wearing our soft pants. And life is better in soft pants my friends!
One of our go to meals for our at home dates is STEAK NIGHT. We don’t do a lot of steak, so its a real treat. If I’m feeling really fancy, I’ll go to our local butcher shop and get some nice aged New York Strip steaks and just cook them with salt and pepper BECAUSE THAT’S ALL IT NEEDS. Other times I’ll just grab a skirt or flank steak at the grocery store (whatever is on sale), marinate that piece of meat and BOOM. Date Night Steak Night! Serve it with whatever you like! Mashed potatoes or cauliflower, and roasted Brussels sprouts are always a hit.
But since we’re heading into Valentine’s day, I wanted to just really lean into the garlic. Because when one person eats a ton of garlic, not so romantic. But when you BOTH eat a ton of garlic, you cancel each other out and the date night is saved! Romance baby! My Roasted Jalapeno Chimichurri is like a garlic bomb. It works so well as a marinade, and I’ve also used it to cook meats in the pressure cooker. If you love garlic go ahead and eat it as a dressing, but make sure you have some gum near by 😉
Steak with Roasted Jalapeno Chimichurri
- 1 bunch Italian parsley, chopped
- 1 shallot, minced
- 6 cloves garlic, minced
- 1-2 roasted jalapenos, chopped
- 1/2 tsp salt
- 1/2 cup red wine vinegar
- 3/4 cup olive oil
- 1 – 1 1/2 lb Flank or Skirt steak (whatever your prefer/can find)
- 1 avocado, diced
- 1 tomato, diced
- Roast the jalapenos: Set jalapenos in a dry cast iron skillet or baking sheet. Broil the skins are charred, rotating occassionally. Remove from oven and place in a food storage bag or container until cool. Once the peppers are cool enough to handle, peel the skin off, and remove the seeds and stems.
- Combine all ingredients in a jar. Secure the lid and shake until combined.
- Place steak and 1/2 cup chimichurri in food storage bag or container. Marinate at least 30 minutes on the counter while it comes to room temp, or overnight in the fridge.
- Take steak out of the fridge 30 mintues before cooking to come up to room temperature. Remove steak from the marinade and pat dry. (If you think the steak is too big for your skillet, just cut it in half).
- Heat a large cast iron skillet over medium-high heat. Add a drizzle of olive oil and cook the steak 4 to 5 minutes. Turn the steaks over and continue to cook for 3 to 5 minutes for medium-rare, 5 to 7 minutes for medium, and 8 to 10 minutes for medium-well.
- Remove the steak and let it rest for about 10 minutes.
- Mix together avocado, tomato, and 1 tbsp chimichurri (from the jar, not the used marinade!). Top your steak with some avocado chimichurri salsa!
- Pour yourself a glass of wine and enjoy your Steak Night Date Night!