In May, my Dad came to visit to see our new townhouse and help us make our little green space/backyard more visually appealing. Given the summer heat here in Washington, DC, we haven’t been hanging out there as much as I’d hoped but I imagine there will be a fair amount of dining al fresco come Fall.

In honor of his visit we had Matt’s parents join us for dinner. The occasion called for steak and my dad is quite the master at the grill. I’ve made a chimichurri sauce before, so I revisited that recipe for this meal.

We served the steak along with grilled vegetables. Seriously the grill basket tool gets the most use at our place on any given week. And for dessert? As I mentioned earlier I’m bit of an addict when it comes to caramel and have developed more of a sweet tooth in recent years. These alfajores may not have been the neatest, but they sure were the tastiest. I found it a bit tricky to get the dough as thin as I wanted without breaking. And I think I need to get a proper rounded edge cookie cutter as opposed to the small biscuit cutter I was using. All in all this recipe made about a dozen less than it was supposed to (but seriously…I didn’t need 3 dozen cookies sitting around anyway!) I decided to roll these in coconut since I had some on hand. Highly addictive, a batch of these were eaten in record time.

Chimichurri recipe: https://www.bonappetit.com/recipe/chimichurri-sauce-2

Alfajores recipe: https://cooking.nytimes.com/recipes/1018002-alfajores

Overall Level of Effort: 3

Skill Level: Intermediate

Would Make It Again? Yes

Additional Notes: I took a pretty big shortcut when it came to the cookies. Instead of making my own dulce de leche, I bought a jar of it from Whole Foods. I didn’t have the time to devote to making the caramel from scratch (especially given how long the process seemed to be from several recipes). Now I have a partial jar of dulce de leche in the fridge so I should probably make these again ASAP.