Picnics & Parties

Summer is a time to bring family, friends, and colleagues together and to share great food outside.

Let’s make this season something even more memorable than ever before!

A Cut Above Catering is here to help you or your business out in making sure your guests will be left merry and impressed by the end of the night.

We have several picnic menus to choose from.

 

Grilled Flank Steak w/ Chimichurri

  *As seen on Indy Style, June 9, 2015. Segment: Sunmer Themed Gatherings 

Serves 4
Prep time: 10 minutes
Cook Time: 20 min

For the Steak:

  • 2 lbs of flank, skirt, or flat iron steak
  • 1/2 tbsp salt
  • 1 tsp granulated garlic
  • 1/2 tbsp black pepper
  • 1 tsp cumin
  • 2 tsp chile powder
  • 2 tbsp olive oil (not extra virgin)

Mix all seasonings in a smal bowl. Preheat a charcoal or gas grill to approximately 400°F. Rub steak with olive oil, and then apply spice rub. Once grill is nice and hot, grill steak for 3-5 minutes on each side, until desired temperature. Tent with foil, and let rest for at least 15 minutes. 


For the Chimichurri

  • 1 cup fresh parsley (large handful)
  • 1/3 cup fresh cilantro (medium handful)
  • 2-3 stems of oregano leaves, stems removed
  • 3 tbsp red wine vinegar
  • 1/2 cup good extra virgin olive oil
  • Juice of one lime
  • 2-3 cloves of garlic
  • A Pinch of Salt
  • Black Pepper and Crushed Red Pepper to taste

In a food processor or blender, combine vinegar, lime juice, cilantro, parsley, oregano, garlic, salt and pepper. Pulse several times and then add the olive oil in a steady stream while the machine is running. This is even better made a couple of days ahead of time. Use it to marinate meats or as a basting or finishing sauce for chicken and fish.