WEEKDAYS 1e|12c|p

Sal's Skirt Steak with Chimichurri Sauce and Black Beans

Sal Paola
|
Servings:
|
easy
|
1 to 2 hr

A delectable barbecue dish!


  • Ingredients
  • step-by-step directions
Ingredients
Sal's Skirt Steak with Chimichurri Sauce and Black Beans
  • For the Skirt Steak and Veggies with Chimichurri Sauce:
  • 1 pound Skirt steak
  • 1/2 cup Olive oil
  • 1/2 cup Red Wine Vinegar
  • 1 Bunch cilantro
  • 1 Bunch parsley
  • 1/2 Bulb garlic
  • 2 Limes
  • 1 tablespoon Crushed red pepper
  • Salt and Pepper to taste
  • 1 Squash
  • 1 Bunch scallions
  • 1 Onion
  • 1 Red bell pepper
  • 1 Zucchini
For the Black Beans:
  • 2 cans black beans
  • 1/2 Small onion (diced)
  • 1/4 Red bell pepper (diced small)
  • 6 Cloves garlic (cut 3 in half and mince other 3)
  • 2 tablespoons Olive oil
  • 1 package of Sazon
  • Salt and Pepper to taste
Directions
  • For the Skirt Steak and Veggies with Chimichurri Sauce: Cook steaks about medium rare to medium and veggies until nicely grilled.
  • Finely chop parsley and cilantro. Mince the entire half bulb of garlic and add to fresh herbs. Add oil, red wine vinegar, juice of 2 limes and crushed red pepper. Salt and pepper mixture to taste. Use half mixture to marinate steak and veggies. Cover the other half and refrigerate for about an hour.
  • For the Black Beans: Saute onions, pepper and garlic in olive oil in a small pot for about 3 to 4 minutes. Add black beans and Sazon. Let simmer for 30 to 40 minutes, stirring occasionally. 
  • Plate warm black beans on platter and top with skirt steak. Pour refrigerated chimichurri sauce on top to serve.

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