What Im Cooking Today? Skirt Steak ,Roasted potatoes Steam plantains

skirt steak

🥗Healthier: flank steak

💰Cheaper: chuck steak

Flank steak is leaner, while chuck is budget-friendly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers a similar flavor with higher smoke point.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: creme fraiche

Greek yogurt is lower in fat and adds creaminess.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice provides acidity with a different flavor profile.

Open the skirt steak package and remove excess fat and membrane.

Season both sides of the steak with salt.

Place the steak in a plastic zip bag, cut the sides of the bag, and tenderize the steak using a heavy object like a kitchen hammer.

Add black pepper and leftover chimichurri to the steak in the bag.

Optionally add olive oil and other seasonings to the steak, then seal the bag and let it marinate.

Cut the potatoes into small cubes and wash them thoroughly.

In a bowl, combine the potatoes with two envelopes of seasoning mix, half a cup of olive oil, and 1 to 2 tablespoons of paprika for color.

Spread the seasoned potatoes on a baking sheet and roast them in the oven at 425°F for approximately 1 hour or until cooked, sprinkling sea salt on top afterward.

Cut the yellow plantains, peel them, and wash them.

Steam the plantains in a saucepan with water using a steamer until soft and tender, adding olive oil and garlic paste on top if desired.

After the potatoes and plantains are done, prepare the gas grill for cooking the skirt steak.

Place the skirt steak on the grill without moving it, then lower the heat and cover the grill.

Cook the steak to your desired doneness, then let it rest before slicing.

Serve the potatoes, plantains, and skirt steak.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens