Chimichurri Skirt Steak

Chimichurri Skirt Steak

Serves: 6 to 8


Creamy Risotto Style Rice

1 cup Los Altos Crema Centroamericana

½ cup Los Altos Queso Quesadilla, grated

¼ cup Los Altos Queso Cotija Molido

2 T Unsalted Butter

4 cups Cooked long grain white rice

2 Ears of grilled corn, cut from cob

1 Poblano Chile, fire roasted, peeled and deseeded, ½ inch dice

Salt to taste

Chimichurri Marinade, (Yield 2 Cups)

1 ½  cups Olive oil

2 cups Parsley & Cilantro, firmly pack

½ cup Oregano   leaves

10 Cloves of garlic

½ Onion, roughly chopped

Juice from a lime

2 T Agave nectar

1 T Salt

4 t Fresh ground pepper

3 lb Skirt Steak