Bite with Belkys: Skirt Steak

The Chef: Darren Lee
The Restaurant: Armillary Grill
The Dish: Skirt Steak with a Jamaican Chimichurri Sauce

Ingredients for Jamaican Chimichurri:

3 bunches of fresh parsley, roughly chopped

2 onion, finely diced

6 cloves of garlic, minced

3 cups of white vinegar

6 cups of extra virgin olive oil

1 bunch of green onion, roughly chopped

1 bunch of thyme, finely chopped

1 scotch bonnet pepper, pureed without seeds

3 Tbs of salt

3 Tbs of pepper

-In a large bowl combine parsley, onion, minced garlic, white vinegar, extra virgin olive oil, green onion, thyme and scotch bonnet pepper. Chef Darren likes to grind the pepper in a blender.

-Lastly, season the sauce with salt and pepper, mix and let it sit in the fridge overnight.

10 oz. skirt steak

1 garlic clove, minced

salt and pepper, to taste

1 Tbs of extra virgin olive oil

-First, season the steak with garlic, salt, pepper and a drizzle of olive oil. If you have extra time, its best to let it marinate for about 30 minutes.

-Then, grill the steak for about three minutes on each side, and finish cooking it in a 350 degree oven for three minutes.

1 1/2 oz of white rum (Bacardi O)

1 oz. of peach schnapps

7 oz. of orange juice

-Combine the rum with peach schnapps and orange juice in a shaker. Shake and pour over a glass of ice. You can garnish with an orange wedge, cherry and a dash of grenadine.

Chef Darren likes to serve the dish with jasmine rice. Then, he wraps the steak around the rice, and tops it with asparagus, carrots, sweet plantains and the chimichurri sauce.

Serving Suggestion: Fresh O

Serves: 1

2505 Northwest 87th Avenue

Doral, FL 33172-1610

(305) 468-8812

http://www.ichotelsgroup.com/