I remember a few months ago when we were still exploring our new town, we passed a store and I remarked "What do you think they sell there?" The name of the store was Smart & Final. Was it a closeout store - your final chance to buy an item? Was it an auction place - all sales were final?
Of course, then that lead to a bigger discussion of how, when you move to a new place, you really have no idea what stores are just by their names. Many times they're named after original owners and not very intuitive. You really have to go in and check it out to figure it out - or ask a local who knows. After that tangent, I pretty much forgot about Smart & Final.... until I got an email asking me if I'd be interested in checking out an area grocery store chain called Smart & Final. Ah ha! A grocery store! How could I have missed that? Well, not to worry, I was about to get my chance to check it out as I shopped the store to create a beef recipe.
Turns out, Smart & Final is kind a warehouse club/restaurant depot hybrid. It offers larger packages of food for a better price - as well as restaurant/catering goods like chafing dishes, sterno and paper goods. Their Extra stores, like the one I visited, combine the warehouse/restaurant items along with typical household sized offerings of produce, meat, dairy and frozen foods. It's really quite a varied collection of things. What I was most pleased with was that I was able to find everything I needed for the recipe I decided to make all under one roof. That rarely happens. I usually find myself heading to at least 1 other store for some elusive item - the right herb or spice or something. But not this time. And everything was well-priced to boot.
You can check out a photo diary of my experience here.
And, of course, here's the recipe I was inspired to create:
Grilled Chili-Lime Steaks with Chimichurri and Roasted Fall Veggies
2 Cattleman’s Finest Beef Loin New York Steaks*
2 Tbsp. lime juice
1/4 tsp. cayenne pepper
3/4 cup olive oil, divided
2 large garlic cloves
1/2 c. fresh parsley
1/3 c. fresh cilantro
1 Tbsp. lemon juice
1 Tbsp. red wine vinegar
2 large Russet potatoes*, peeled
1 sweet potato, peeled
2 cups Brussels sprouts
1 Tbsp. grated Parmesan cheese
salt & pepper
Mix lime juice, cayenne pepper, ¼ tsp. salt and 1 Tbsp. olive oil in a freezer bag. Add steaks and mix to coat. Refrigerate for 4-8 hours.
When ready to cook, preheat grill to 400°F. Preheat oven to 425°F.
Cut russet and sweet potatoes into bite-sized pieces. Cut Brussels sprouts in half. Add to a bowl and toss with 2 Tbsp. olive oil. Sprinkle lightly with salt and pepper. Spread on a baking sheet and bake 25 minutes, turning half-way through.
To make chimichurri sauce, combine remaining ½ c. olive oil, garlic, parsley, cilantro, lemon juice and red wine vinegar in a blender. Puree until smooth. Add salt to taste.
Place steaks on preheated grill. Grill for 5 minutes on each side. Remove from heat and let rest 5 minutes.
To serve, top steaks with chimichurri sauce and veggies with grated Parmesan cheese.
*Live out West like me? Then visit your local Smart & Final store next week to get these items on sale for a great deal!
Note: This shop has been compensated as part of a social shopper insights study for #collectivebias. All opinions are my own.