Churrasco with Skinny Latina Chimichurri & Roasted Potatoes
- Churrasco or Skirt Steak
- Small Potatoes (red or yellow)
- Skinny Latina Marinade & Cooking Sauce
- Skinny Latina Chimichurri
- Olive Oil
- Salt and Black Pepper
- Cilantro or parsley for garnish
1️⃣ Place the skirt steak flat on a cutting board and trim excess fat. Season both sides generously with salt and pepper. Leave at room temperature for up to 30 minutes. (In the meantime, you can start preparing the roasted potatoes. See step 2)
You can use a grill or heat up a large grill pan over medium-high heat. Grill the steaks, turning only once, to desired doneness. Remove from the grill and let rest for 5 minutes. If desired, slice the steaks thinly against the grain before serving. Drizzle Skinny Latina Chimichurri over the steaks and serve with more on the side because it’s that good!
2️⃣ For the potatoes, cut them in half. Season with salt, pepper, Skinny Latina Marinade and olive oil. Place them flat on a baking tray and bake at 400F for 30-40 minutes until golden brown. Make sure to toss them every 10-15 minutes. Garnish with chopped cilantro or parsley. Buen Apetito!