Try something New in the Kitchen For Your Baller-Cuban Skirt Steak with Chimichurri.

Ladies I am always trying something new in the kitchen. If I go out to eat somewhere and I try something and Love it I try an figure out a way to duplicate the recipe in my kitchen. A few years ago I fell in love with Cuban food and one of my favorite Cuban dishes is “Churrasco Cubano” (Marinated Grilled Skirt Steak) which is served with a Chimichurri sauce to dip the meat in. This dish gets rave reviews and is fairly simple to make. You can serve this with many different sides some I have tried are: Yuca Frite (Fried Yuca), Black Beans and Rice, and Garlic Mashed Potatoes. Bon Appetite Ladies!

Ingredients
Beef skirt steak cut in long steaks (about 3/4 pound per person or more)

Cuban Mojo Marinade

3 heads garlic — about 30 to 40 cloves
2 teaspoons salt
1 teaspoon black peppercorns
1 and 1/2 cups sour orange juice
(If you can’t get sour orange juice in your area, use two parts orange to one part lemon and one part lime)
1 cup minced onion
2 teaspoons oregano (i prefer to use fresh herbs for this but you can use dried if you wish)
1 cup Spanish olive oil (I prefer Extra Virgin olive Oil although the Spanish olive oil has a stronger taste)

Cuban Chimichurri Sauce

1 large bunch of cilantro leaves
8 cloves garlic
1/4 cup vinegar
Juice of one lime
2/3 cup olive oil
1/2 cup onion
Dash or two of red pepper flakes
Salt and Pepper to taste

Mojo Marinade
To make the marinade:

Mash garlic, salt, and peppercorns into a paste, using a mortar and pestle. Stir in sour orange juice, onion, and oregano. Let sit at room temperature for 30 minutes or longer. Whisk the garlic-orange juice mixture with the olive oil until well blended.

Preparing the Meat

Preparing the meat is very easy. Place the meat in a large bowl or pan. Add enough mojo marinade to cover the meat. Place a cover over the bowl or pan and place in the refrigerator a minimum of five hours, but preferably overnight.

Chimichurri Sauce

While your meat is marinating, make the sauce. We like to make it the easy way. Put everything except the olive oil in a blender and using the “chop” setting, click on and off until you have a thick mixture. Do not over process! This is the kind of dish you need to taste and adjust so that you get just the right flavor! So taste it! (The best way to taste it is with a piece of bread.) Whisk in the olive oil. (If you use the blender to incorporate the oil, the oil and liquids will emulsify, giving your chimichurri a white, paste-like texture.)

Add salt, pepper, more vinegar and lime juice as needed. The flavor should be very intense with garlic and cilantro. Don’t be stingy with the salt either!

Grilling the Meat

*****If you do not have access to a grill ( like me :-(!! ) You can cook on the stovetop in a grill pan!********
Grill the marinated steaks outdoors on the barbecue. (Make sure your coals are hot and white!) You can cook them however you like your steak — from rare to well done. However, the rarer the meat, the more tender and flavorful!

Serve the meat with the chimichurri sauce

About Siren

I'm a trini girl living in New York.

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