Grilled Churrasco with Chimichurri, bean and corn salad with onion, avocado, tomatoes and Korean Bean sprouts

Grilled Churrasco with Green and Red Chimichurri

Posted by denisse oller on June 26, 2012 at 5:00pm

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Yields 4 servings

Ingredients:

Grilled Churrasco

2 pounds skirt steak, trimmed of excess fat

Ground black pepper, to taste

1 tablespoon kosher salt

2 tablespoons canola oil

Directions:

Heat grill to 375ºF. Season meat with salt and pepper on both sides. Grease the grill with a paper towel before turning up the heat. Once the grill reaches 375°F, cook the meat 3 minutes per side for medium rare, 5 minutes per side for well done. Remove from grill to a plate. Slice on a bias. Serve with chimichurri sauce.

Classic Green Chimichurri Sauce:

1 cup fresh parsley leaves, finely chopped, packed

½ cup cilantro, finely chopped

1 tablespoon fresh oregano leaves, finely chopped

3 garlic cloves, minced

4 scallions, finely chopped

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

Korean-Style Bean Sprouts

1 lb Mung bean sprouts

1 1/2 Tbls salt

1 Tbls Sesame oil

1 tsp Shoyu

1 tsp (or more to taste) Rice vinegar

Couple drops Chili oil (optional)

1/8 C Chopped green onions (optional)

Cooking Instructions:

In a medium pot, add 1.5 Tbls salt to water. Bring to a boil. Add sprouts and boil for 2-3 minutes. Do not overcook! Drain sprouts. Toss will sesame oil, shoyu, rice vinegar, chili oil, and chopped green onions. Chill and serve.