Meat

Churrasco with chimichurri

Skirt steak, hot pan, parsley-garlic sauce from the produce aisle.

40 minServes 4

How to make it

1. 1

   Peel the yuca. Cut into 3-inch chunks. Cover with cold salted water, bring to a boil, and cook 20–25 minutes until a knife slides through. Drain. Pull out the woody core. Keep warm.

2. 2

   Chop the parsley leaves (discard thick stems). Peel the garlic. Pulse parsley, garlic, olive oil, vinegar, and salt in a blender or chop by hand until saucy, not a paste. Taste. That’s chimichurri. Set aside.

3. 3

   Pat the skirt steak dry. Salt both sides. Heat a cast-iron skillet or grill until very hot. Sear 3–4 minutes a side for medium-rare. Do not move it while it sears.

4. 4

   Rest the steak on a board 5 minutes. Slice thin against the grain (look at the lines in the meat and cut across them).

5. 5

   Spoon chimichurri over the slices. Serve with the yuca.