El Churrasco Del Superior Recipe
12oz marinated butterfly skirt steak served with arroz and black beans, topped with Chimichurri Sauce
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Ingredients
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Steak
Chimichurri Sauce
Rice and Beans
Method
Steak Preparation
- 1
Marinate the Steak
In a bowl, whisk together olive oil, soy sauce, lime juice, minced garlic, cumin, salt, and black pepper. Place the butterfly skirt steak in a resealable plastic bag and pour the marinade over it. Seal the bag, ensuring all the steak is covered, and refrigerate for at least 1 hour, or overnight for best results.
- 2
Chimichurri Sauce Preparation
- 3
Prepare the Chimichurri Sauce
In a bowl, combine the finely chopped parsley, minced garlic, red wine vinegar, olive oil, red pepper flakes, and salt. Mix well and let sit for at least 15 minutes to allow the flavors to meld.
Rice and Beans Preparation
- 4
Cook the Rice
In a pot, bring water to a boil. Add the long-grain white rice and salt. Stir, cover, and reduce heat to low. Cook for about 18-20 minutes or until rice is tender and water is absorbed. Remove from heat and let it sit, covered, for 5 minutes.
- 5
Prepare the Black Beans
In a small saucepan, heat the canned black beans over medium heat until warmed through. Stir occasionally. Season with salt to taste.
