Cuban style chuck eye steak with rice, chimichurri sauce and Latin salad

Dinner tonight, Feb 21, 2011 Cuban Style Beef Chuck Eye Steak 4 lbs chuck eye steak, 1-inch thick, beef 2 tablespoons garlic-flavored olive oil ( or mix some olive oil with garlic powder or fresh minced garlic) 1 tablespoon cajun seasoning 2 tablespoons adobo seasoning ( with or without pepper) 1 teaspoon salt 1/2 teaspoon black pepper Preheat broiler (or grill). Place in oven safe baking dish (I have a special glass one). Pour garlic oil over top of steak, coating the top. Sprinkle on the spices, any order. Broil about 20-25 minutes, depending on the thickness of your steak. about 25 minutes. Chimichurri Sauce yield: Makes about 1 cup This garlicky sauce from Argentina is great spooned over beef or chicken. 1 cup (packed) fresh Italian parsley 1/2 cup olive oil 1/3 cup red wine vinegar 1/4 cup (packed) fresh cilantro 2 garlic cloves, peeled 3/4 teaspoon dried crushed red pepper 1/2 teaspoon ground cumin 1/2 teaspoon salt Puree all ingredients in processor. Transfer to bowl. (Can be made 2 hours ahead. Cover and let stand at room temperature.) Salad dressing 1/4 C. fresh squeezed orange juice 1/4C. fresh squeezed lime juice 1/3 C. olive oil 1/4 C. red wine vinegar 1 tsp minced garlic 2 tsp. sugar 1/3 C finely chopped fresh oregano Salt and pepper to taste Salad 2 ears corn, or equal frozen, thawed 2 avocados peeled, pitted and dice large 8 or 9 cherry tomatoes 1 red onion, large dice 1 C. cooked, drained red beans and a handful of mixed herbs greens rice: cooked in rice cooker with Sazon Goya Con Azfran seasoning.