Grilled Skirt Steak with Plantains & Pico de Gallo

Paired with: Don Miguel Gascon

Rey De La Osa Publix Cooking School

Grilled Flank Steak with Chimichurri

1 cup flat-leaf parsley, stems removed
t tbsp fresh oregano, stems removed
1/2 cup cilantro, stems removed
8 cloves garlic, peeled
1 shallot, peeled
1 cup extra-virgin olive oi
1/2 tsp red pepper flakes
1 tbsp complete seasoning
Sea salt and pepper to taste
3 tbsp red wine vinegar
16 ounces flank steak, trimmed

Procedure

1. Preheat grill to high.

2. Combine first 8 ingredients in a container and season with salt and pepper. Using an immersion blender puree.

3. Place the steaks on the grill, turning only once, grill to desired doneness.

4. Remove from the grill and let rest.

5. Slice the steaks thinly against the grain before serving. Drizzle some of the chimichurri over the steaks.

Mofongo (Mashed Plantains)

4 green plantains
oil for frying
salt
3 tbsp crushed garlic
2 sweet plantains
2 tbsp olive oil
1/2 lb chicharrón (pork rinds) or cooked bacon, crumbled

Procedure

1. Slice the peeled plantains diagonally into 1″ slices.

2. Fry the slices over medium heat until they soften.

3. Remove from oil and drain on paper towels.

4. Mix together the garlic olive oil and chicharron or bacon. Mash the plantains a few at a time a bowl using a potato masher (never use a food processor), adding a little bit of the garlic mixture. You will have to work a few slices at a time. When all done mix all the batches together for even distribution of seasoning. Add salt if needed. This is a side dish that needs to be served warm.