Posted: (6 days ago) 1. I wasn't sure if this was the same recipe she uses because she doesn't use beef stock she uses water instead. thank you so much for this recipe! This is my favorite meal that my grandmother makes. Lay a strip of skirt steak down on a flat surface and sprinkle the first amount of salt and pepper, the garlic powder, onion powder, paprika, and cumin over the top. Thanks for a great recipe!! Thank you thank you thank you for posting this. Preheat an oven to 375 degrees. https://www.washingtonpost.com/recipes/skirt-steak-pinwheels/14918 When I walked in the door after work I was drooling. 4 lbs Beef shoulder, steak. Stir in lemon juice and vinegar. I couldn’t get a fresh skirt steak so I chose to go with the scored flank steak. Heat an additional frying … Order online and track your order live. A charcoal grill gives the best flavor, but if you can’t grill year-around, a searing hot cast iron pan will do the trick. Serve with white rice and tostones. Spoon chimichurri on top or serve on the side. Light the grill or heat the broiler with the rack as close to the heat source as possible. Information is not currently available for this nutrient. Sometimes I also add a bay leaf in there while it is simmering. Prepare a grill for direct and indirect heat: For gas grills (with 3 or more burners), … I didn't have any beef stock so I used water & chicken bullion. She also uses cube steak because it "soaks" up the marinade better. In a large resealable bag, combine the steak, olive oil, garlic, oregano, sazon seasoning, onions, vinegar, beef stock, and salt. Dump all ingredients into a heavy pan and cook until boiling. Yes, I actually did the math on that. 1.75-2 lbs churrasco (skirt steak. I felt the marinade was not a enough so I added two cups of broths and 2/3 cup of vinegar. Add comma separated list of ingredients to exclude from recipe. It was delicious! Luckily, Puerto Rican sofrito is SO EASY to make, that 10 minutes of your time will yield you weeks, if not months, of flavor. 1 Water. And I got the "Que rico!" Produce. This was both... My family loveddddddddd it! Spread 1 cup of the sofrito over the flank steak, working it into the scored crevices of the meat with your fingers; allow the meat to marinate for at least 30 minutes but 2-3 hours is best. As far as the spices go… I plan to heavy up my number of Cuban/Puerto Rican recipes this year so to make it easy on yourself keep the following at the ready and you’ll be set – Cumin, Oregano, Sazon, and Adobo. Use a skirt steak if you can find it, or substitute a flank steak or a cut with good flavor and gutsy texture. Info. Then when it was time to make dinner I poured the entire meal into a pot & cooked for about an hour. Take the steaks out of the refrigerator and allow them to warm to room temperature. We also found the meat to be dry even though I used ribeye steaks instead of sirloin. I served it over rice. https://www.cookingchanneltv.com/recipes/skirt-steak-mofongo Make the steak: Pat the meat dry and sprinkle with salt, pepper and thyme, if using. The broth was the best part. There’s … Prepare all ingredients and place in a ziploc bag with the steak. I love garlic so I always add a bunch more than called for. Flip steak over a few times to coat. As I shared before, we often ate beef growing up in a Puerto Rican house. © Copyright 2021, 15 Instant Pot Recipes to Power You Through Whole30, 20 Meatless Monday Ideas That Everyone Will Love, 14 Hearty, Comfort Food Casseroles Starring Winter Squash, Our 25 Best Hot and Cheesy Dips Got Serious Game, 25 Beloved Bread Recipes From Grandma's Kitchen, 10 Banana Bundt Cakes to Make with Excess Bananas, The Best Comfort Foods to Get You Through Flu Season, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 12 Vegetable-Friendly Side Dishes for the Mediterranean Diet, 19 Hearty Meatless Soups and Stews To Keep You Warm This Winter, 10 Vegan Bowls Packed with Veggies and Grains, 20 Recipes for the Super Bowl for Two People, Nutrition Spoon 4 tablespoons of chimichurri sauce on top of steak and spread it around. Very authentic tasted like my mothers. Your email address will not be published. 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