A recipe from ‘Gaby’s Latin American Kitchen’: perfect for celebrating Hispanic Heritage Month with kids
Celebrity chef Gaby Melian invites kids to join her in cooking their way across Latin America in this new cookbook with 70 recipes. Melian has an inviting, fun style that kids will appreciate and this recipe from Gaby’s Latin American Kitchen is perfect for getting kids ages 8-12 into the kitchen in celebration of Hispanic Heritage Month and beyond.
(Oven-Baked Skirt Steak with Chimichurri Sauce)
Yield: Serves 4
Difficulty Level: Intermediate
Skirt steak, which is called “entraña” in Argentina, is an inexpensive cut of meat that’s prized for its flavor. It’s typically grilled, but as long as you cook entraña quickly at a high temperature (I use the oven in this recipe), it will turn out great—browned on the outside and medium-rare on the inside. Plus, you will have dinner in just about 30 minutes! I love to serve this with garlicky Chimichurri and an Ensalada Mixta.
1 recipe Chimichurri (see recipe below)
1½ pounds skirt steak
1 teaspoon kosher salt
1 tablespoon olive oil
2 cooling racks
Rimmed baking sheet
1. Adjust an oven rack to the middle position and heat the oven to 400 degrees. Set a cooling rack in a rimmed baking sheet.
2. Pat the steak dry with paper towels. Sprinkle the salt evenly over both sides of the steak. Place the steak on the rack set in the baking sheet. Drizzle the oil over both sides of the steak. Wash your hands.
3. Place the baking sheet in the oven and roast for 5 minutes. Use oven mitts to transfer the baking sheet to a second cooling rack (ask a grown-up for help).
4. Use tongs to flip the steak. Return the baking sheet to the oven and roast for 5 more minutes.
5. Turn on the broiler. Broil the steak until it’s browned on top and registers 125 degrees (for medium-rare) on an instant-read thermometer inserted into the thickest part of the steak, 2 to 5 minutes.
6. Use oven mitts to transfer the baking sheet to the cooling rack (ask a grown-up for help). Let the steak rest for 10 minutes. Transfer the steak to a cutting board. Use a chef’s knife to slice the steak across the grain.
7. Transfer the steak to a serving platter. Serve, passing the chimichurri separately.
Yield: Makes 2 cups
Difficulty Level: Beginner
You are very lucky: I am giving you the recipe for my mom’s chimichurri, the one that I grew up eating. It is the best chimichurri you will ever have! You MUST serve chimichurri when you have Argentinean asado, our barbecue (see Entraña al Horno con Chimichurri). You can present your meat drizzled with the chimichurri, but it’s most commonly served on the side, in a gravy boat or a jar, so that each person can add as much as they like to their plate. In Argentina, parsley is the main ingredient in chimichurri, but in some other countries they use cilantro as well. The food processor makes it easy to finely chop the parsley and garlic, but do not use it to mix the other ingredients into your sauce! That would give you an emulsified chimichurri when what you really want is to see the bits of herbs and spices floating in the oil.
3 cups fresh parsley leaves
4–5 garlic cloves, peeled
1 cup olive oil, plus extra as needed
2 tablespoons lemon juice, squeezed from 1 lemon
1 tablespoon red wine vinegar
1 teaspoon dried oregano
⅛–¼ teaspoon red pepper flakes
½ teaspoon kosher salt
⅛ teaspoon pepper
2-cup jar with a tight-fitting lid
1. Add the parsley and garlic to a food processor. Lock the lid into place. Hold down the pulse button for 1 second, then release. Repeat pulsing until the parsley and garlic are finely chopped, about fifteen 1-second pulses. Remove the lid and carefully remove the processor blade (ask a grown-up for help).
2. Use a rubber spatula to transfer the chopped parsley and garlic to a medium bowl. Add the oil, lemon juice, vinegar, oregano, red pepper flakes, salt, and pepper. Stir until the ingredients are well combined. Season with salt and pepper to taste.
3. Transfer the chimichurri to a 2-cup jar. Add the bay leaf. If all the ingredients are not covered in oil, add extra oil to cover. Cover the jar tightly with a lid. Give it a nice shake and refrigerate the chimichurri until ready to use. Bring to room temperature before serving. Just make sure you don’t eat the bay leaf! (Chimichurri can be refrigerated for up to 4 days.)
(How to Keep Your Chimichurri Fresh Longer)
Chimichurri adds lots of flavor to your asado, and it also adds lots of color! To keep your chimichurri as green as possible, make sure that all of the solids in your sauce are fully covered by a layer of olive oil. If you left the chopped parsley exposed to air, it would oxidize—the oxygen in the air would trigger a chemical reaction that turns it from bright green to dull, brownish-green pretty quickly. Covering the parsley with a layer of olive oil blocks a lot of the oxygen from reaching it, so it oxidizes more slowly and your chimichurri stays greener for longer.
Reproduced with permission from Gaby’s Latin American Kitchen, copyright @ 2022 by America’s Test Kitchen