Green sauces to keep on repeat

It should surprise no one that while Christine and I love green sauces. Our favorite, however, differs. I am a fan of Fork the People's short, visual breakdowns of foods. Check them out on Insta, YouTube, or Tik Tok.

For Christine, Peruvian style roast chicken and potato wedges are inseparable from the spicy, slightly creamy sauce. She says it makes a simple, delicious meal.

Chimichurri is my favorite. I love the sharp herbaceous flavors of this recipe with a variety of foods. At home, it is most frequently served on steak which I often tenderize with papaya with the method noted below. Enjoy!

HOW TO USE PAPAYA TO TENDERIZE STEAK

I generally use this method for flank or skirt steak as the enzymes in papaya tenderize the meat. Don't let the steps deter you! A few minutes of effort will provide puree for multiple meals.

SUPPLIES

Ice cube trays, 2"

Silicon Stash Bag

Glass storage container with locking lid

Blender or food processor

INGREDIENTS

Fresh whole papaya

DIRECTIONS

Cut fresh papaya in half so that you are left with two long pieces. Seed, peel, and cut into chunks. Blend until it is roughly pureed. Pour into large ice cube trays, I like the 2" cubes. Freeze with lid on and then move to your stash bag in freezer.

You can thaw by placing a cube or two into a small bowl. Set bowl in warm water, not hot. Once thawed, brush a thin layer on both sides of steak and let it rest in the storage container for an hour. Season with avocado oil, salt and pepper. Ready to cook!

Note: Do not marinate for more than an hour as it can yield a slightly mushy texture. The papaya can be used fresh, I simply freeze the remainder to use later.