Eat With the Reagans! Blue Bloods' & Wahlburgers Share Recipe for Tonight’s Family Dinner

As previously revealed, for the final season of Blue Bloods, Donnie Wahlberg’s brother Chef Paul Wahlberg will be presenting eight recipes—one each week the series airs— in conjunction with the family meals presented on Blue Bloods, sharing not only cooking tips but also the stories and inspiration behind his recipes. Each new episode will be released on Sunday to give home chefs the opportunity to gather the necessary ingredients for the Friday night dinner.

“As a chef and someone who values the importance of family traditions, it’s an incredible honor to celebrate the legacy of Blue Bloods with some Wahlburgers magic,” Chef Paul said. “The Reagan family’s dinners have always been about more than just the food—they’re about the connections we make around the dinner table in the same way my own family did. I’m thrilled to share these recipes with our fans, and I hope they inspire families and friends to come together, just like the Reagans do every week.”

Related: Donnie Wahlberg Teases a 'Very Sad Scene' in the Blue Bloods Series Finale: 'There'll Be a Lot of Tears'

This week’s entrée, which will appear in the Nov. 8 episode, will feature Chef Paul demonstrating how to prepare seared flank steak with mushroom chimichurri  (see recipe below).

Related: Tom Selleck Makes a Bold Statement About Blue Bloods Cancellation

To join in the celebration of cooking at home, follow Blue Bloods’ Instagram (@bluebloods_cbs) and YouTube channels (@bluebloods) – or follow Wahlburgers on Instagram and join the WahlClub to access exclusive recipes that link directly to weekly YouTube episodes. Each episode features Chef Paul guiding viewers through the preparation of each dish, sharing not only cooking tips but also the stories and inspiration behind his recipes.

Blue Bloods airs Friday nights at 10 p.m. ET/PT on CBS.

Next, Everything to Know About the Reagan Family Return for the Second Half of Season 14 of Blue Bloods

Seared Flank Steak with Mushroom Chimichurri

1/12 lbs. trimmed flank steak

Marinade:
1 tablespoon chopped parsley
1 teaspoon red wine vinegar
2 tablespoons extra virgin olive oil
1 teaspoon minced garlic
1 teaspoon kosher salt
1⁄2 teaspoon crushed black pepper

Place all the ingredients in a large zip lock bag, mix and add the flank steak and marinate for 2-4 hours or overnight.

Mushroom chimichurri:
1 cup of shiitake mushrooms sliced thin
1 tablespoon olive oil
1 small shallot thinly sliced
1 red jalapeno seed removed, finely diced
2 garlic cloves thinly sliced
3 tablespoons red wine vinegar
1 teaspoon kosher salt
1 teaspoon crushed pink peppercorn
1/2 cup chopped fresh cilantro
1/3 cup chopped flat leaf parsley
1 tablespoon chopped fresh oregano
1 cup extra virgin olive oil

Heat a small sauté pan over medium to high heat, add the olive oil and heat.

Add the shitake mushrooms and sauté́ for 2 minutes. Remove from the heat and place in a small bowl.
Add the shallots, garlic, extra virgin olive oil, jalapeno and vinegar and let sit for 5 minutes.
In another small bowl mix the parley, cilantro, peppercorn and oregano and gently mix.
Pour the oil mixture over the herbs, add salt and mix gently with a spoon. Reserve.

Steak:

Place a large cast iron skillet over a medium high heat, add 2 tbsp. canola oil.
Clean most of the marinade from the flank steak.
Season with salt and pepper.
Sear one side of the steak for 4 minutes, reduce the heat to medium, flip the steak and cook for another 3-4 minutes depending on the thickness of the steak.
Remove from the pan and rest on a sheet pan with a wire rack for 5-7 minutes.
Slice against the grain and on a bias. Drizzle with the chimichurri and enjoy.

Garlic Mashed Potatoes

5 lbs. peeled and quartered russet potatoes
6 garlic cloves peeled
1 stick butter
2 cups heavy cream
Salt and pepper to taste
1 tablespoon extra-virgin olive oil

In a large pot place potatoes and garlic and top with cold water.
Place on high heat and bring to a boil. Cook until fork tender, about 15-20 minutes, drain potatoes.
While potatoes are cooking, place the heavy cream and butter in a small saucepan and heat until the butter is fully melted.
Place potatoes back in its original cooking pot and begin mashing with a potato masher or ricer.
Add the cream mixture to the potatoes until they reach the right consistency and have no lumps. (you may need a bit heavier cream, depending on the starch level of the potatoes).
Season with salt pepper to taste, place in a serving bowl and top with olive oil.

Carrots and Green Beans with Bacon and Onion

1 lb. peeled baby carrots no tops
1 lb. picked and washed green beans
5 strips of Wahlburgers at home bacon- thinly sliced crosswise
1 Vidalia onion julienned
1 tablespoon olive oil
1 teaspoon chopped fresh thyme
2 tablespoons whole butter
Salt and pepper to taste

Blanching the carrots and green beans

Fill a large pot of water and add salt, bring to a boil
Add the green beans and cook for 2-3 minutes
Remove the green beans with a slotted spoon and place them in ice water until they are chilled.
Remove them from the ice water and reserve.

Add the carrots to the boiling water and cook for 3-4 minutes or until tender
Remove from the boiling water with a slotted spoon and place in ice water to stop the cooking.
Remove from the ice water and reserve.
In a large skillet add the olive oil and bacon, place over medium heat and slowly render the bacon, after 2-3 minutes, add the shallots and cook until golden in color. Drain off half of the rendered bacon fat and add the carrots, green beans, butter and fresh thyme.
Cook to warm up the carrots and green beans, about 4-5 minutes.
Season to taste.