Filet mignon & guacamole sandwich on whole grain bread

We had gone to a French restaurant the night before, and being famished from my Pilates class as always, I took the five-course tasting menu. I was full after half of the appetizer which was the size of a main course! So obviously, when my filet mignon came along, I took two bites and had to settle for taking it home.

You know what? No regret!!! My BF actually said he wish he'd done the same because the next day, we had amazing sandwiches for lunch.

And the best part about making lunch when you just want to sit & enjoy the sun in the backyard, is not having to make it. Left-overs make the best meals sometimes!

Having that abundance of avocado, I made guacamole for the sandwiches. Great combo! It made me think of a Chilean Chacarero.

Quick guacamole

• 1 ripe avocado
• juice of half a lime
• 1 Italian tomato, diced, without the seeds
• a few branches of coriander, chopped
• sea salt to taste

Roughly mash the flesh of the avocado in a medium bowl. Squeeze in the lime juice. Mix around for even coverage. Toss in the tomato and the coriander. Add salt to your liking.

Spread guacamole over toasted whole grain bread, or baguette, and top with sliced meat. What? Oh come on, don't tell me you don't have a left-over grilled steak somewhere in the fridge with this BBQ season!!!!!!

Now take a bite and "Hhhhhmmmmmmm...." Oh! And if you like it hot, squeeze some Sriracha in your sandwich.

Serve with tortilla chips to scoop up whatever guacamole left over or fallen out.

Piri-piri spiced steak with chimichurri sauce

Last summer we went to a friend's BBQ, and there were sausages, steak, fishes, etc, you know, the usual. And then there was chimichurri, which my bf fell head over heels for, and smeared it on everything he ate.

Then he kept talking about it for days.

So, since one of his favorite food is steak (i can almost hear him agreeing with me: "hmmm... ya... steak...") me stumbling onto this over at the awesome Chef Gone Wild (who now has a new blog at Zen Can Cook) was way too much of a sign.

Piri-piri spice mix
recipe by Chef Gone Wild

• 1 1/2 tsp smoked paprika
• 1 tsp dried oregano
• 1 tsp ground coriander
• 1 tsp ground ginger
• 1 tsp ground cardamom
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/2 - 1 tsp cayenne pepper

Mix it all together and rub the steak really well with it.
Then while the steak and the spice are getting to know each other, make the sauce

Chimichurri
recipe by Chef Gone Wild

• 1 large bunch of fresh flat leaf parsley, washed, stemmed and dried.
• 6 cloves of garlic, peeled
• 2 Tbsp minced onion
• 1 small carrot, grated (my bf asked that I omit this next time)
• 5 Tbsp water
• 1 tsp sea salt
• 1/2 tsp dried oregano
• 1/4 tsp chili flakes
• 1/2 tsp ground pepper
• 1 cup extra virgin olive oil

In a food processor, whiz the parsley & garlic. Then add everything else except the olive oil & continue. Drizzle the oil through the top in a thin stream.

Done! Now, grill your steak and spread some sauce & the I'm-ignoring-my-better-half-because-I-love-steak scene begins from there.