Churrasco Skirt Steak w/ Chimichurri & Yellow Rice & Mojitos

Ever since my husband and I went to Key West and ate at a Cuban restaurant I have been obsessed with finding and trying a churrasco steak recipe with chimichurri. I finally found a recipe and paired it with my yellow rice and it was a fun and delicious meal!!

**On a side note:
It has been made to my attention that some people reading my blog do not know what "EVOO" stands for so to clarify..."EVOO" means Extra Virgin Olive Oil...I hope that helps Aunt Karen... :)

Churrasco Skirt Steak w/ Chimicurri

Churrasco Skirt Steak
1 1/2 - 2 pound Skirt Steak
1 Cup Orange Juice
1/2 Cup Lime & Lemon Juice
4 Garlic Cloves Crushed
1 Onion Cut Up
1 Teaspoon Black Peppercorns
2 Teaspoons Salt

Combine all ingredients and marinate skirt steak up to 24 hours.

Once you have marinated the skirt steak, dry steak off with paper towels and grill 5 minutes a side for Medium to Medium Well steak.

Let steak sit for 10 minutes so juices can redistribute. Once steak is set slice on an angle and serve with chimichurri on top.

Chimichurri

1 bunch parsley, finely chopped
6 Pepperoncini Peppers, finely chopped
4 Garlic cloves, finely chopped
1 teaspoon dried oregano
3 tablespoons EVOO
Salt & Pepper

Combine all ingredients and refrigerate till ready.

Yellow Rice

1 Cup Rice
2 1/2 Cups Water
1 Tablespoon Butter

1 Teaspoon Salt
2 Sazon Seasoning Packets

Bring a pot of water to a boil. Add salt, butter, and adobo seasoning packets. Once butter is melted add rice. Cook till water is evaporated and rice is tender. Fluff with a fork and serve.

Mojito

Ice
6 ounces white rum
8-12 mint sprigs, broken apart
6 tablespoons lime juice
4 tablespoons sugar
Club soda
4 slices of lime

Place ice in beverage shaker then add rum, 8-12 broken up mint leaves, lime juice, and sugar. Shake well and serve over ice. Top off each glass with club soda. Garnish with lime slices and sprig of mint.

*Recipes adapted from:
www.publix.com/aprons
http://www.icuban.com/
http://www.foodnetwork.com/