Recipe courtesy of Andres Barrientos

Churrasco

Save Recipe
  • Level: Intermediate
  • Total: 9 hr 15 min
  • Prep: 15 min
  • Inactive: 8 hr
  • Cook: 1 hr
  • Yield: 4 servings
Share This Recipe

Ingredients

Chimichurri Sauce:

Arroz con Gris:

Guacamole:

Directions

  1. For the chimichurri sauce: In a blender, add the parsley, cilantro, garlic, lime juice and oil and blend until almost smooth.
  2. Cover the skirt steak with the chimichurri sauce and marinate overnight in the refrigerator.
  3. For the arroz con gris: Soak the black beans in water overnight. Strain the beans, reserving the liquid.
  4. 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.
  5. 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.
  6. Cut the steak into 4 servings and top with the Guacamole. Serve the arroz con gris topped with the fried eggs alongside.

Guacamole:

  1. Mash the avocados, add the tomatoes, cilantro, lime juice and oil and stir to combine. Season with salt and pepper.
Refried Black Beans
PREMIUM
Gabriela Cámara

Refried Black Beans

7m Easy 97%
CLASS
Black Bean Burger with Mushroom Bun
PREMIUM
13m Easy 98%
CLASS
Chinese Wok-Tossed Mussels in Black Bean Sauce
PREMIUM
15m Easy 100%
CLASS
Black Bean Glazed Salmon
PREMIUM
17m Intermediate 97%
CLASS