I can't wait for the weather to warm up so I can use the grill without getting soaking wet! I was very fortunate to have a couple hours of sunshine the other day and used it appropriately to make some grilled skirt steak. The steak is enhanced by the tangy chimichurri and pairs perfectly with the Cuban Rice, a nice, fresh salad and Brazilian Lemonade.
If you happen to have any leftover chimichurri, mix it with a couple tablespoons of sour cream and it makes a fabulous salad dressing (perhaps with leftover pieces of steak?). Or use the leftover rice and steak with chimichurri to make burritos with cheese, guacamole and fresh Pico de Gallo.
Get out and celebrate Spring with this tasty meal!
The recipe is adapted from Rafael Palomino and Arlen Gargagliano's "Latin Grill" cookbook.
One year ago: Wild Rice and Broccoli Casserole