The first time I ever tried skirt steak was at one of my favorite restaurants in Philadelphia, Alma de Cuba. What a flavorful piece of meat! They serve a fabulous Vaca Frita; pan seared skirt steak with a side of black beans, white rice and tomato escabeche. Delicious! Since we recently had our nephew-in-law Aquilino visiting for the evening, I decided to recreate this meal for my husband and our guest. My recipe is a mixture of Cuban and Argentinean flavors since I topped it off with caramelized red onions and a delightful chimichurri sauce. Loving the flavors of the chimichurri, I decided to make a rice that combined those ingredients. Alongside the Skirt Steak and Chimichurri Rice, I served red beans and maduros. It was a big hit with the guys!
Skirt Steak with Caramelized Red Onions & Chimichurri
4 strips of skirt steak (1/4 – 1/2 lb each)
McCormick’s Montreal Steak seasoning
salt & fresh ground pepper
3 tablespoons fresh chopped oregano
3 tablespoons fresh chopped sage
3 tablespoons fresh chopped thyme
1/4 cup fresh chopped parsley
3 garlic cloves, minced
1 lemon, zest & juice
1/2 red onion, finely chopped
1/4 cup red wine vinegar
1/2 cup extra virgin olive oil
1/2 red onion, finely sliced
Season the meat with a drizzle of olive oil, salt, fresh ground pepper and about 2 tablespoons steak seasoning. Allow to marinate while caramelizing the onions and making the chimichurri and rice.
Toss the finely sliced red onions in a sauté pan and drizzle with some extra virgin olive oil. Heat on high until you can hear the onions begin to sizzle. Lower the heat and allow the onions to caramelize slowly (takes about 20 minutes), stirring occasionally.
Now prep the chimichurri sauce. On a cutting board, place the oregano, sage, thyme, parsley, 2 minced garlic cloves, and 3/4 of the finely chopped red onion. Using a very sharp knife, chop even finer and combine well. Set aside 1 1/2 tablespoons of herb mixture for the rice. Place remaining chopped herb mixture in a bowl. Zest the lemon; placing 3/4 of the lemon zest in the bowl. Pour in the red wine vinegar, 1 tablespoon water and the extra virgin olive oil. Stir and set aside.
1/4 of the finely chopped red onion
1 garlic clove, minced
1 1/2 cups jasmine rice
1 1/2 tablespoons chimichurri herb mixture
1/4 remaining lemon zest
3 cups chicken broth
15 oz Goya Pink Beans in Sauce
11 oz Goya Maduros
In a sauté pan, heat a tablespoon of olive oil and add the 1/4 remaining chopped red onion and one minced garlic clove. Sauté 5-8 minutes until tender. Add the rice, chimichurri herb mixture and remaining lemon zest. Sauté a few minutes.
Squeeze in the lemon juice and pour in the chicken broth. Bring to a boil, reduce the heat and simmer until rice is tender 12-15 minutes. Heat the pink beans until warmed through.
Heat your grill (or grill pan) on high. Grill steaks 2-4 minutes on each side depending on your preference.
To serve: layer the caramelized red onions across the top of each grilled steak. Drizzle chimichurri sauce on top. Serve with the Chimichurri Rice, warmed pink beans and maduros.