Visit your local Acme Fresh Market today through September 24 and donate to our Food Drive benefiting Good Neighbors – Local Food Pantry.
What is Good Neighbors? Good Neighbors is a Local Food Pantry helping thousands of our neighbors in need; operating 7 food pantries in Cuyahoga Falls, Green, Tallmadge, Ellet, Goodyear Heights, Superior and Spicer! Run by Volunteers, so your donations go straight to helping those in need.
How do I donate? When checking out – you’ll see coupons for $1 – $5 – $10 at the register. Just take one down and hand it to the cashier. The value of the coupon will be added to your grocery total.
Acme Fresh Market has been Feeding the Families of our Community for over 120 Years . . . a responsibility that we believe means more than selling groceries. So join us today in the fight against hunger!
Thank you to our customers for helping Acme Fresh Market Pack the Pantry!
It’s amazing how time flies – it’s already time for this year’s Acme Fresh Market’s Community Cash Back program to begin!
If you have participated in this program in the past – then you already know how awesome it is!
If you don’t know what the Acme Fresh Market Community Cash Back program is then read on . . .
Registered Non-Profit Organizations who purchase store brand products from August 20, 2015 through January 6, 2016 will receive 5% CASH BACK from those purchases to use towards whatever best benefits their group’s needs.
How does your Non-Profit Organization become an Acme Fresh Market Community Cash Back Member?
Serves 4 Chimichurri is a classic steakhouse accompaniment. With more vinegar than a vinaigrette, it marries perfectly with a nicely charred steak. This recipe is generous: half is used as a marinade, and half as a sauce after the steak cooks. Have a more tender steak on hand like a strip, ribeye or filet, or don’t have time to wait for an overnight marinade? Then get the grill rocking and just use the chimichurri as a flavorful finishing sauce.
1 (1 1/2-2 pound) Certified Angus Beef ® top sirloin or flank steak
1/2 cup (1-ounce) chopped flat leaf Italian parsley
1/2 cup (1-ounce) chopped cilantro
1/2 onion (4-ounces), finely diced
3-4 cloves garlic (3/4-ounce), minced
1 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon kosher salt
1/2 cup red wine vinegar
2 teaspoons agave nectar or honey
1/2 cup olive oil
In a food processor or blender combine parsley, cilantro, onion, garlic, oregano, red pepper and salt by pulsing to a finely chopped consistency.
Add vinegar and agave nectar. With processor running, add oil in a slow stream until well combined. Set aside half of sauce in an air-tight container and refrigerate. Put steak in a casserole pan, coat evenly with remaining chimichurri, cover with plastic wrap and marinate in the refrigerator at least four hours, or overnight for deeper flavor and tenderness.
Preheat grill. Remove steak from chimichurri marinade and wipe clean, discarding marinade. Grill steaks to desired doneness over medium high heat. Allow to rest 5 minutes and serve, topping with reserved chimichurri sauce.
Yields approximately 2 cups sauce
Recipe provided by the Certified Angus Beef® brand