Column & Photos by Ali Carter, Vice President, WPGA
Grilled Steak and Potato Tostadas with Chimichurri Sauce
I had the opportunity to spend an evening with Jeremie and Alicia Pavelski of Heartland Farms this summer. While relaxing on the deck watching the storms roll in, my husband, Mike, and I enjoyed an appetizer Alicia served that included thinly sliced steak and chimichurri sauce. It was delicious!
I think I have experienced chimichurri sauce only one other time in my life. Why I limited myself all these years, I have no idea. The sauce was so, so good. I am now slightly obsessed with it and making up for lost time by repeatedly mixing up batches of a variety of herb flavors and using them to spice up breakfasts, lunches and dinners here at the Carter house.
Enjoying that little appetizer this summer, the chimichurri sauce in particular, and having an abundance of new potatoes inspired this month’s feature recipe. Thanks for the inspiration, Alicia!
The tostadas consist of tasty flavors and roasted potatoes piled high on a corn tortilla and drizzled with a fresh herb sauce.
