Steak with Chimichurri Sauce and Millet with Swiss Chard, Pine Nuts and Feta

The last time I made millet I overcooked it and it was mushy. This time I really paid attention to the cooking time and took it off the heat so it didn't continue to cook until we were ready to eat it. It had a much better texture this time and tasted great heated up the next day for lunch! The chimichurri sauce was a nice addition to the steak.

Steak

1 flat iron steak

1 1/2 tsp kosher salt

1/2 tsp ground cumin

1/2 tsp ground coriander

1/4 tsp ground pepper

1 large garlic clove

1 1/2 cups fresh cilantro

1 1/2 cups fresh flat-leaf parsley

1 /4 cups distilled white vinegar

1/3 cup olive oil

1/4 tsp cayenne

Preheat broiler. Stir together salt, cumin, coriander, and pepper in a small bowl. Rub mixture on both sides of steak. Broil steak about 4 inches from heat about 4-6 minutes per side. Transfer to cutting board and let rest 5 minutes.

Meanwhile, add garlic to food processor and finely chop. Add cilantro, parsley, vinegar, oil, cayenne and remaining 1/2 tsp salt, then pulse until herbs are finely chopped.

Slice steak and serve with sauce. (this recipes comes from epicurious.com)

Millet with Swiss Chard

1 cup millet (cooked according to package- I used chicken broth instead of just water)- can buy this at Whole Foods in grain section

1 tbsp extra virgin olive oil 1 small yellow onion, sliced 2 cloves garlic, finely chopped 1 bunch Swiss chard, stems and leaves chopped separately, divided kosher salt and ground black pepper 2 tbsp chicken broth, vegetable broth or water 1 cup halved cherry tomatoes or 1 tomato, cored and chopped 2 ounces feta cheese, crumbled 2 tbsp pine nuts, toasted

Heat oil in a large skillet over medium heat. Add onion, garlic and chard stems and cook, stirring occasionally, until softened, about 5 minutes. Cover and cook 5 minutes more. Uncover, add chard leaves, salt, pepper and broth and cook, covered, until chard leaves are bright green and tender, about 5 minutes more. Remove from heat and gently stir in tomatoes. Put millet on plates and put swiss chard mixture on top. Then scatter cheese and pine nuts over the top. (adapted from Whole Foods recipe)