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.