I love cooking for my fiancé and me, but most of the time, cooking for two proves to be difficult. If I don't make a plan, I end up running around in circles at the grocery store and wasting half the ingredient's I've bought (and I hate wasting food). Enter What's Cooking This Week - my weekly meal plan and grocery guide. This way, I can make the most of my ingredients and my leftovers.
Last week, balsamic-marinated chicken was topped with asparagus and mozzarella and used in a chopped chicken salad. This week, a chimichurri tops grilled skirt steak and is tossed with cheese tortellini.
Here's the rest of the plan:
Grocery List based on servings for 2 w/ leftovers
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Day 1: Skirt Steak & Yucca Frites with Chimichurri Sauce *Makes leftover Grilled Steak for Fajitas and leftover Chimichurri for Antipasti and Tortellini
In a small bowl or food processor, combine 1/3 cup red wine vinegar, 1 cup extra-virgin olive oil, 3-4 cloves minced garlic, 1 minced shallot, 1 cup minced parsley, 4 tbsp chopped fresh basil, 1 tbsp chopped oregano, and ¼ tsp crushed red pepper. Season with salt (about 2 tsp) and black pepper to taste.
If you have time, place steak in a shallow bowl and pour ½ cup mixture over. Let marinate for 2 hours in the fridge. Let steak come to room temperature before cooking. If cooking right away, place ¼ cup mixture in a small bowl and brush onto steak before grilling. *Reserve 1 cup for use in days 2 and 4.
Meanwhile, wash and peel bark from yucca root and slice into 4 inch long, ¼ inch wide strips. Heat 1- to 2 cups canola oil in a medium dutch oven to about 350 degrees. Add yucca and fry until golden brown. Drain on paper towels and toss with salt, paprika and cayenne pepper. Finish with a squeeze of fresh lime.
Preheat grill pan to high. Season chimichurri-covered steak with salt and pepper and grill, flipping once, until browned on both sides, about 4- to 5 minutes per side for medium rare.
Let rest for 10 minutes before slicing. *Reserve half the steak for use in day 3.
Serve steak topped with chimichurri sauce with a side of yucca frites.
Day 2: Antipasto Salad *Uses leftover Chimichurri
Top mixed greens with antipasto mix, sliced prosciutto, 2 sliced tomatoes, and a few boccanini tossed in leftover chimichurri. Serve with red wine vinegar and extra virgin olive oil. *Reserve ½ prosciutto for use in day 5.
Day 3: Easy Steak Fajitas w/ Grilled Onions & Peppers *Uses leftover Grilled Steak
Heat grill pan to high and coat lightly with oil. Add sliced onion and bell pepper, cooking until charred and tender. Season with 1 tsp cumin, ½ tsp cayenne pepper, and salt to taste. Add in 2 cloves minced garlic and leftover sliced steak, tossing to warm through. Add spice as desired.
Warm tortillas and serve with steak, salsa, fresh lime, and sour cream.
Day 4: Cheese Tortellini w/ Argentinean Pesto *Uses leftover Chimichurri
Cook tortellini according to package instructions.
Toss pasta with leftover chimichurri (can warm first if desired) and parmesan cheese. Serve topped with freshly ground black pepper.
Day 5: Mushroom & Prosciutto Quesadillas w/ Bruschetta Dipping Sauce
Heat saucepan to medium-high heat and coat lightly with butter. Add 1 minced shallot and 4 oz chopped mushrooms, cooking until browned and tender. Add in 1 clove minced garlic and season with salt and pepper. Cook for another minute before removing from heat and mixing in chopped prosciutto.
Add mixture and sliced boccanini into flour tortillas and top each with a second tortilla. If the wraps are large, just fill half of each tortilla and fold over other half to form a quesadilla.
Heat a grill pan to medium-high and coat with cooking spray. Add quesadillas and cook, pressing down and flipping once, until golden brown and crisp on both sides.
Meanwhile, mix together 2 chopped tomatoes, 1 clove minced garlic, chopped fresh basil, extra virgin olive oil, salt and pepper.
Slice and serve with bruschetta dipping sauce.