Menu: Gazpacho, Grilled Steak with Chimichurri, Taco with Potato-Egg-Chevre-Salse Verde
We served a light meal for Fourth of July this year–we had only a single dinner guest, and Benjamin is still at camp. The gazpacho and steak recipes were based on those in this month’s Cook’s Illustrated, while the taco filling comes from Bayless’s Authentic Mexican. (The filling is becoming a regular offering at our house.)
Red Stripe and Pacifico served during the preparation phase; a Malbec with dinner. Sorbet for dessert.