- 1/2 bunch fresh parsley
- 1 bunch fresh cilantro
- 6 cloves garlic
- 1/2 cup freshly squeezed lime juice
- 1 cup olive oil
- 2 pounds skirt steak
Arroz con Gris:
- 1 cup dried black beans
- 1/2 large white onion, cut into small dice
- 2 cloves garlic, minced
- 1/2 red bell pepper, diced
- 1/2 green bell pepper, diced
- 2 ounces pancetta, cut into small dice
- 2 teaspoons ground cumin
- 1 cup long-grain white rice
- Salt and freshly ground black pepper
- 1 bay leaf
- 4 quail eggs
- Guacamole, for serving, recipe follows
For the chimichurri sauce: In a blender, add the parsley, cilantro, garlic, lime juice and oil and blend until almost smooth.
Cover the skirt steak with the chimichurri sauce and marinate overnight in the refrigerator.
For the arroz con gris: Soak the black beans in water overnight. Strain the beans, reserving the liquid.
In a saucepot, saute the onions, garlic, peppers, pancetta and cumin over medium heat until the onions are translucent and the pancetta has rendered all its fat. Add the rice and toast, making sure to coat all the rice with the fat. Add the reserved black bean water and black beans and stir to combine. Season with salt and pepper. Add the bay leaf and cook, covered, until the liquid has evaporated and the rice is cooked.
To serve: Place a grill pan over medium heat or preheat a gas or charcoal grill. Grill the steak to desired doneness. When the steak is almost done, fry the quail eggs sunny-side up.
Cut the steak into 4 servings and top with the Guacamole. Serve the arroz con gris topped with the fried eggs alongside.
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.