Skirt steak marinated with Mexican spices, served with white rice and black beans. Topped with a red wine reduction sauce & chimichurri.
Step 1 Bring chimichurri to room temperature Heat large pan over medium high heat for 3-5 min (until pan is very hot); add 1 tbsp oil Sear steak for 3-4 min on one side
Step 2 Flip and cook other side for 2-3 min Pour reduction over steak; cook for 1 more min (Directions for medium rare, adjust to preference) Remove steak from pan and let rest on plate Set aside reduction to use later
Step 3 Place rice in microwaveable bowl Dampen paper towel with water; place over rice Microwave on high for 2 min
Step 4 Heat pan over medium heat Add beans and splash of water Cook and lightly stir for 3-5 min
Step 5 If desired, slice steak into pieces Plate; pour chimichurriover steak If desired, use leftover reduction on steak Serve and enjoy!