Monday, May 16, 2016

my delicious good bye post

For the Chimichurri Sauce:
½ cup packed fresh cilantro, finely chopped
½ cup packed fresh parsley, finely chopped
2 tbsp. packed fresh oregano, finely chopped
¼ red onion, finely chopped (about 3 tbsp.)
1 tbsp. Minced Garlic
2 tbsp. Lemon Juice
2 tbsp. Red Wine Vinegar

For the Skirt Steak
1 lbs. skirt steak, cut into four 4-oz. pieces
2 packets Sazón without Annatto

Since this is my las blog, im gonna tell you about one of my favorite dishes, Churrasko with chimmichurri sauce. Its not as difficult as you think, its quite simple actually. You start off by with a small bowl, combine cilantro, parsley, oregano, onion, and garlic. Stir in lemon juice and vinegar, then slowly drizzle it in olive oil, stirring constantly until they are combined. Now, my favorite part, season with adobo. And finally, cover and refrigerate until ready to use. once you are ready to eat it, prepare the grill to medium high heat, or heat grill pan over medium to high heat. sprinkle steal on both sides with sazon and adobo. cook steak, flipping, until golden brown, about 6 minuets for medium rare. 
then transfer the steaks to the serving plates and we left the best for last, top with chimmichurri sauce and enjoy!

1 comment:

  1. DOPE. This is what I asked for and you delivered. I love skirt steak