Chimichurri Skirt Steak
Serves: 6 to 8
Ingredients
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
