Elite Chimichurri Skirt Steak and Tostones by Kayla Nasara

Ingredients

• 1 lb skirt steak
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 0.5 shallot, diced
• 4 garlic cloves, minced
• 0.25 cup fresh parsley, chopped
• 0.25 cup fresh cilantro, chopped
• 1 tsp red pepper flakes
• 1 tsp dried oregano
• 0.5 cup extra virgin olive oil
• 2 tbsp red wine vinegar
• 2 green plantains
• 1 cup vegetable oil for frying

Instructions

1. Season steaks with salt, pepper, and garlic powder, then let sit at room temperature for 15 minutes.
2. In a medium bowl, combine diced shallot, minced garlic, parsley, cilantro, red pepper flakes, oregano, 1 tsp salt, olive oil, and red wine vinegar; stir well.
3. Heat a heavy skillet over high heat; sear steaks for 5-6 minutes per side until a deep brown crust forms.
4. Peel and cut plantains into 1-inch thick rounds.
5. Shallow fry plantain rounds in hot oil until lightly golden (about 2-3 minutes per side).
6. Remove plantains, smash flat using a heavy bottomed glass or press, then fry a second time until deep golden brown and crispy.
7. Remove tostones from oil, drain briefly, and sprinkle immediately with salt
8. Slice steak against the grain, top with fresh chimichurri, and serve alongside the hot tostones.