06 June

Chimichurri Steak

June: National Steak Month

We only indulge in a steak dinner very few times during the year because it is quite pricey. But with June being National Steak Month, we had a great excuse to buy beef on sale and try a new recipe. We made chimichurri steak, an Argentinian specialty, because of the unique sauce. Almost like a pesto (perhaps because of the country’s Italian influences), chimichurri gets its vibrant green color from herbs (parsley, cilantro, oregano and scallions) and its flavor from spices (garlic, red pepper flakes, salt and pepper). It is a popular condiment for any grilled meat in Argentina and neighboring South American countries.

While steak is still the star in this recipe, the chimichurri marinade and sauce elevate this dish to another level and make our dining experience even more special. Try chimichurri on steak during National Steak Month.


(Adapted from Diabetes Forecast)


  • ¾ cup parsley leaves (flat leaf Italian)
  • ¼ cup cilantro leaves
  • 3-4 stems of oregano, leaves removed
  • 1 stalk scallion (green onion)
  • 3-4 cloves garlic
  • ¼ teaspoon red pepper flakes
  • ½ – 1 teaspoon salt
  • ¼ teaspoon ground black pepper
  • 2 tablespoon red wine vinegar
  • 1/3 cup extra virgin olive oil
  • 1 – 2 pounds steak (skirt, flank, sirloin, strip or ribeye)


Chop up the parsley, cilantro, oregano and scallions into smaller pieces. Place in a food processor.

Peel the garlic cloves and place in the food processor with red pepper flakes, salt and pepper. Add the red wine vinegar and olive oil.

Turn on the food processor and mix until it becomes a paste-like consistency. Use 2-3 tablespoons to rub on the front and back of the steak. Marinate in the refrigerator for 4 hours or overnight. Before cooking, let the steak come to room temperature.

Fire up the grill. Lightly oil the grates. Cook the steak to desired doneness. Remove from the grill and transfer to a cutting board to rest for 10-15 minutes. Slice diagonally across the grain. Arrange the steak pieces on a platter. Pour the chimichurri on top. Serve immediately.


  • Since we prefer cilantro over parsley, we switched the amount in this recipe. Feel free to adjust the ingredients to your preferred tastes like we did. Cover and refrigerate any leftover chimichurri. Let it come to room temperature before using.

  • Cheap date night! We bought one steak on sale and split a big baked potato for our portion and budget conscious but delicious dinner.

Omelet Muffins

June 3: National Egg Day

Rise and shine! Whenever we stay overnight at our Hawaii ex-pat friends Pat and Phyllis S.’s house in San Antonio, Texas, we get a good breakfast or brunch to tide us over before we hit the road for a 3 ½ hour drive back home to the Gulf Coast. Sometimes they would cook fried rice or pancakes and other times they would make toast and eggs. One of their omelets was in muffin form and it was a hit with us that we asked for the recipe. Now we feed omelet muffins to our own overnight guests (except to Pat and Phyllis because they introduced us to this recipe) for a different breakfast or brunch offering. Omelet muffins are delightful for a hearty morning meal and anytime on National Egg Day.


(From Pat and Phyllis S.)

For the omelet

  • 4 eggs
  • ½ teaspoon baking powder
  • ½ teaspoon oil
  • ¼ cup milk
  • salt and pepper to taste

For the fillings

  • Meat options: cooked crumbled bacon or pork sausage, diced cooked Spam or ham, chopped char siu, etc.
  • Vegetable options: diced onions, tomatoes, bell peppers, mushrooms, etc.
  • Cheese options: cheddar or swiss


In a bowl, beat the eggs with the baking powder, oil, milk and salt and pepper.

Lightly grease the six wells of a small muffin tin. Place meat and/or vegetable fillings in the wells. Top with cheese of choice. Fill with the egg mixture. Bake in a preheated oven at 375 degrees F for 20-25 minutes. Remove from the oven and cool for approximately 5 minutes before taking them out of the pan. Serve hot.


  • Phyllis S. likes to add a teaspoon or two of shoyu (soy sauce) and a teaspoon or two of sugar as a nod to her Japanese-American husband’s tastes.
  • National Egg Month is in May.


(Czech Fruit Bubble Sponge Cake)

June: National Fruit and Veggies Month

During the coronavirus quarantine, Islander and two of her foodie friends, Karen B. and Yukiko H., tried a Zoom session and baked a cake “together apart” (even though they live within 30 minutes of each other). Since Karen is a Czech-Texan, they decided to bake bublanina, a type of sponge cake with summer fruit “bubbling” on top (hence, the name). Not having all the same ingredients on hand at the time, they made do with what they each had in their pantry. From one recipe, they got three different yet interesting results! They are noted below. Bake a bublanina during National Fruit and Veggies Month—the fun is in seeing how your results might be different from theirs, too! Dobrou chuť!


(Adapted from Tres Bohemes-Everything Czech)


  • 2-3 cups fruit (such as pitted cherries, strawberries, blueberries)
  • 2 cups flour (or 1 cup cake flour plus 1 cup all-purpose flour=pastry flour)
  • 1 teaspoon baking powder
  • 6 tablespoons butter, melted
  • 1 teaspoon vanilla
  • 1 cup powdered sugar, plus more for sprinkling on top
  • 3 eggs
  • ¾ cup plus 3 tablespoons plain kefir, sour cream or yogurt


Wash and dry fruit; if using cherries, pit them, and toss in a little bit of flour right before using in the recipe (optional). In a small bowl, combine the flour(s) with the baking powder. Set aside.

Melt and lightly cool the butter. Mix in vanilla. Combine the butter-vanilla mix into a large bowl of powdered sugar. Stir until smooth.

Add the eggs and kefir/sour cream/yogurt and stir until smooth. Gradually fold in the flour mixture with a rubber spatula until the batter is well combined and moist (there may be lumps but do not overmix or the dense cake will not bake up as light). Pour into a greased baking pan.

Sprinkle fruit on top of the pan. Bake in a preheated oven at 350 degrees F for 30-35 minutes, testing for doneness (the cake bakes up pale and not really brown on top). Remove from the oven and let cool completely. Slice and sprinkle powdered sugar on top before serving.


  • On using and choosing the fruit for this recipe: Islander used canned tart cherries in water (dull colored, soft and mushy and too sour); Karen used frozen defrosted dark sweet cherries and tossed them in a little bit of powdered sugar and flour; and Yukiko used fresh whole strawberries. Verdict: fresh fruit is best to enjoy the natural sweetness and flavor. At the time we all made this bublanina in May, fresh cherries were just starting to be in season; they were overpriced and not as sweet. But Islander bought one small bag and used a few cherries for the final photograph above.
  • On using flour: Islander and Karen used equal parts cake and all-purpose flour and Yukiko used only all-purpose flour because she did not have cake flour. Verdict: Mix cake flour and all-purpose flour to make this dense cake lighter. But it is still fine to use all all-purpose flour.
  • On using eggs: Islander and Karen used regular large eggs while Yukiko used organic eggs. Verdict: Yukiko’s cake turned out more naturally yellow in color.
  • On using kefir, sour cream or yogurt: Islander used kefir, Karen used sour cream and liquefied ¾ cup of it with three tablespoons of milk and Yukiko used yogurt. Verdict: it was easier to stir the batter with kefir while sour cream and yogurt were thicker to mix.
  • On using different pans: Islander used a 10×10 inch square pan; Karen used a 10×10 inch round pan; and Yukiko used an 8×8 inch round pan. Verdict: use larger baking pans so the fruit is not so concentrated. A 9×13 inch pan also may be used.
  • Islander’s bublanina final food photo was shot on top of a 100% wool vintage Czechoslovakian scarf.
  • Here are what Karen and Yukiko’s cakes looked like after our Zoom baking session.

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