How to Cook a Skirt Steak with Chimichurri Sauce Recipe

This is a must try Mexican Dish! Learn How to Cook a Skirt Steak with Chimichurri Sauce Recipe with plantains and roasted vegetables.  I am such a huge fan trying new techniques on food I’ve cooked before.  I’ve always shaved plantains and then fried them, I’ve never cooked them and brown sugar and butter until now and man are they dang delicious!  If you’ve never grilled skirt steak before, wow is it easy and such an under the radar type of meat.  It is not overly expensive and is extremely flavorful by itself, but even  better with the Chimichurri sauce all over it.  To finish the dish off, the roasted vegetables of corn, beans, rice and tomatoes just finish off everything perfectly in this grilled skirt steak recipe.  As soon as  you are ready, fire up the grill and make this recipe!


How to Cook a Skirt Steak with Chimichurri Sauce Recipe
Serves: 4
A must try Mexican Dish! Learn How to Cook a Skirt Steak with Chimichurri Sauce Recipe withplantains and roasted vegetables.
Chimichurri and Steak:
  • 1 small shallot
  • 1 garlic clove
  • 1 cup of fresh parsley leaves
  • ½ cup of fresh oregano leaves
  • ½ cup of fresh basil leaves
  • 2 tablespoons of sherry vinegar
  • juice of 2 lemons
  • 3 tablespoons of olive oil
  • 1 pound of skirt steak
  • Kosher salt and fresh cracked black pepper
  • 1 plantain peeled and cut into ½? thick slices
  • 1 ounce of unsalted butter
  • 2 tablespoons of brown sugar
Spanish Seasonings:
  • 2 tablespoons of Kosher salt
  • 1 teaspoon of dry oregano
  • 1 teaspoon of chili powder
  • 1 teaspoon of cumin
  • 1 teaspoon of crushed red pepper flakes
  • 1 tablespoon of onion powder
  • 1 tablespoon of granulated garlic
  • 2 tablespoons of olive oil
  • 2 small diced vine ripe tomatoes
  • 2 ears of corn trimmed, cob discarded
  • 2 cups of cooked jasmine rice
  • 1 15 ounce can of black beans, strained and rinsed
  • juice of 2 limes
  • Spanish seasonings to taste
  • ½ cup of sliced green onions
  1. Chimichurri: In a food processor, chop together shallot, garlic, herbs, vinegar and the juice of 1 lemon. Continue processing while slowly drizzling in olive oil and finish with salt and pepper. Set aside.
  2. Steak: Season all sides with salt and pepper and cook on a very hot grill (450° to 550°) for 3 minutes on each side to achieve a medium-rare internal temperature. Once cooked, remove from the heat and let rest. Squeeze the juice of 1 lemon on the cooked steak while it rests. After resting, slice thin and against the grain.
  3. Plantain: In a large hot saute pan with melted butter caramelize the plantains. Cook for 3 to 4 minutes on each side or until golden brown. Once you flip each plantain for the first time, sprinkle brown sugar all over the pan and mix in with the hot butter. Next, remove from the pan and pour the excess brown sugar butter over the plantains.
  4. Seasonings: Mix together all ingredients until well combined and set aside. Reserve extra in an air tight jar.
  5. Vegetables: In a large hot saute pan with 2 tablespoons of olive oil, caramelize the tomatoes and corn. Once brown add in the rice and beans and saute for 2 to 3 minutes. Finish the mixture with lime juice, seasonings and green onions.
  6. To Plate: Lay down the beans and rice with the plantains alongside and the sliced beef opposite the rice and beans. Drizzle the chimichurri sauce all over the steak. Serve with the Bodega Elena de Mendoza Malbec.

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