Cuban Skirt Steak
(Churrasco Cubano)

The Cuban version of the skirt steak has its origins from Argentina.
Serving Size: 4 - 6

3 lbs skirt steak
1 cup olive oil
30 garlic gloves (minced)
1 cup large onion (minced)
2 tspn oregano
1 cup sour orange juice
2 tspn salt and black pepper
chimichurri sauce

3/4 cup cilantro (chopped)
6 garlic cloves (minced)
1 1/2 tbsp salt
1/4 vinegar
1/4 cup oregano (chopped)
1/3 cup olive oil


The steak will be marinated with a mojo marinade (similar to that used for yucca). To prepare the marinade for the steaks, add the sour orange juice, garlic, salt, onion and oregano into a bowl and stir well. Pepper is optional if you want to add it in as well. Heat the olive oil in a pan for 3 minutes over medium-high heat, then pour oil into bowl and stir. Let cool for half an hour, then add the steaks into the bowl, covering the steaks with the marinade. Cover and let marinate overnight in the refrigerator.

In the mean time, you can also prepare the chimichurri sauce. In a blender, place the vinegar, cilantro, salt, oregano and garlic and pulse for a couple minutes until the ingredients are well blended. Pour the sauce into a large bowl, and add the olive oil, whisking it as you add it. You may also need to add lime juice to taste. Add additional salt and pepper to taste.

After the steaks are marinated, preheat the oven to 400 degrees Fahrenheit. Place the steaks on the grill in the oven and cook until medium to well done. The steaks can also be grilled on barbecue if preferred. Serve with chimichurri sauce and black beans with white rice. Enjoy!
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