1 pound Skirt steak 1 Squash 1 Bunch scallions 1 Onion 1 Red bell pepper 1 Zucchini
For the Skirt Steak and Veggies with Chimichurri Sauce: Cook steaks about medium rare to medium and veggies until nicely grilled.
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
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.
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
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.