One of the things I miss the most about living in South Florida (and believe me it’s not the humidity!) is the Cuban food. As I keep moving farther north, it’s harder to find this particular fare. The lack of Cuban restaurants combined with the fact that I don’t eat out very much inspired me to make one of my favorite dishes myself at home.
For the steak:
- 1 pound skirt steak
- 3 tbsp extra-virgin olive oil
- 1/2 of the chimichurri
For the chimichurri:
- 1 cup fresh parsley, packed
- 1/3 cup extra-virgin olive oil
- 1 tbsp red wine vinegar
- 3 cloves garlic
- 2 dried Bay leaves
- 1 tbsp dried oregano
- 1 tsp paprika
- 1 tsp kosher/sea salt
- 1/4 tsp cayenne pepper
Start by making the chimichurri first, as it will be a marinade for the steak as well as a sauce. Whir the garlic and parsley in a food processor until roughly chopped. Don’t chop it up too much; you want to see big pieces of parsley. (p.s. I got a baby food processor with some Christmas money! It makes my life that much easier.)
When you’re ready to cook the steak, heat about 3 tbsp of olive oil in a large pan over medium-high heat. Usually skirt steak comes in one long piece, so I cut it up into about 6 smaller pieces. Sear for about 2 minutes on each side (it’s very thin steak.) I seared all the meat in two batches. If you like your meat medium-rare, you’re all done. For medium or more, put the steak in a pan or casserole dish and put in the oven at 350 degrees. I left it in the oven for about 8-10 minutes for medium. (I put the meat in the oven instead of searing it longer because the steak is so thin it would get too black on the outside.)
And I definitely thought I got some shots of the meat after searing and coming out of the oven, but apparently I didn’t. Oops.
Cut the steak into 1-inch slices and top with more sauce.
To complete the meal and make it authentic, serve with black beans and rice. I normally stay away from white rice, but for this dish I had to make the rare exception.