Servings:
Serves 4 Servings
Ingredients
For the semi-sweet chimichurri sauce:
- 1/4 cup candy peppers
- 1 tablespoon candy liquid
- 3 tablespoon capers, chopped
- 1/2 cup parsley, chopped leaf only no stems
- 1 tablespoon shallots, minced
- 1 tablespoon garlic, minced
- 3 tablespoon extra virgin olive oil
For the steak and salad:
- 1/4 cup candy peppers
- 1 tablespoon candy liquid
- 3 tablespoon capers, chopped
- 1/2 cup parsley, chopped leaf only no stems
- 1 tablespoon shallots, minced
- 1 tablespoon garlic, minced
- 3 tablespoon extra virgin olive oil
- 4 8-ounce churrasco (skirt steak)
- 1 bunch baby arugula
- 1 cup cherry tomatoes, cut in half
- 1 tablespoon resh lemon juice
- 3 tablespoon extra virgin olive oil
- 1 bunch rosemary
Preparation
Baking Directions:
Make sure you have the following equipment: cutting board; mixing bowl; whisk; knife; grill; stove-top.
For semi-sweet chimichurri sauce:Dice all ingredients very small, and add olive oil, creating a vinaigrette.
For steak and salad:Place churrasco seasoned with salt and pepper on the grill, to desired temperature.
Add sauce over the steak after the steak is cooked.
In a mixing bowl place all ingredients for the salad, set aside.
Serving Directions:
Serve this classic Latin steak with traditional sweet plantains, black beans and white rice.
