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Churrasco with Black Beans and Rice with Argentine Outside Skirt Steak & Ducal Whole Black Beans

 

 

INGREDIENTS:

For the Steak:

  • 2 lbs Argentine Outside Skirt Steak

  • 2 Tbsp olive oil

  • 2 Tbsp fresh lime juice

  • 1 Tbsp red wine vinegar

  • 1 tsp smoked paprika

  • 1 tsp onion powder

  • 1 tsp garlic powder

  • 1 tsp cumin

  • Salt and pepper to taste

For the Chimichurri:

  • ½ cup parsley, chopped

  • ½ Tbsp minced shallot

  • ½ Tbsp minced garlic

  • ¾ cup olive oil

  • 2 Tbsp red wine vinegar

  • 2 Tbsp lime juice

  • ½ tsp dried oregano

  • 1 Tbsp crushed red pepper flakes

  • Salt and pepper to taste

For serving:

  • 1 pouch Ducal Whole Black Beans

  • 1 cup cooked white rice

 


HOW TO:

STEP 1:
Make the marinade: Add olive oil, lime juice, red wine vinegar, paprika, onion powder, garlic powder, cumin, salt and pepper in a large mixing bowl. Whisk to combine.

STEP 2:
Pat Argentine Skirt Steak dry, then add to the marinade. Let sit at room temperature for 20 minutes to let flavors develop.

STEP 3:
Preheat a cast-iron grill pan over medium high-heat for 3-5 minutes. Add vegetable oil to the pan and sear the marinated Argentine Skirt Steak for 3-5 minutes on each side or until an instant-read thermometer inserted into the thickest part reads 125–130°F. Rest the steak for 5-8 minutes, then slice thinly against the grain.

STEP 4:
Make the Chimichurri: Add the parsley, minced shallot, minced garlic, olive oil, red wine vinegar, lime juice, oregano and red pepper flakes to a small bowl. Whisk to combine and season with salt and pepper to taste.

STEP 5:
Prepare Ducal Whole Black Beans according to package instructions. Add to a serving ramekin and keep warm.

STEP 6:
Plate the sliced Argentine Skirt Steak and top generously with chimichurri. Serve alongside cooked white rice, Ducal Whole Black Beans and extra chimichurri for dipping.