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.

Grilled Pineapple and Chorizo Pico de Gallo

  • 2 slices pineapple, grilled, cooled, small diced
  • 1/2 red onion, small dice
  • 12 roma tomatoes, seeded, diced
  • 3 jalapenos chilies, seeded, diced
  • 1/2 cup cilantro, chopped
  • 2 limes, zest and juice
  • 3 tbsp extra virgin olive oil
  • 2 spanish chorizo, small diced
  • salt and pepper, to taste

Procedure

1. Combine all ingredients in a bowl and allow to sit for 1 hour.

2. Adjust seasoning with salt and pepper.

Twitter Facebook Instagram

Johnny Williams
Executive Director
Phone: 305-748-6107
Email: jwilliams@gridirongrilloff.com

Tasha Yohan
Account Executive
Phone: 954-446-0815
Email: tasha@goodmanpr.com

© Copyright 2014 - 2017 Gridiron Grill-Off, All Rights Reserved / Website Design by Green Dot Advertising & Marketing