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Categories:
garlic ground pepper salt white wine vinegar water olive oil skirt white beans bacon yellow onion scallions red teardrop tomatoes yellow teardrop tomatoes red pepper yellow pepper parsley mustard
Viewed: 87 - Published at: 7 years agoIngredients
- 4 cloves garlic
- 1 tablespoon aji molido (Argentine ground pepper)
- Pinch coarse sea salt
- 1/4 cup white wine vinegar
- 1/4 cup water
- Olive oil
- 2 (1 1/2 pound) skirt steaks, cleaned of silver skin
- 2 cups dry white beans, allow to soak in water 24 hours before cooking
- 1 strip smoked bacon
- 1 yellow onion, halved
- 1 bunch scallions, sliced thinly
- 1 cup red teardrop tomatoes, halved
- 1 cup yellow teardrop tomatoes, halved
- 1 red pepper, roasted, peeled, and cut into julienne
- 1 yellow pepper, roasted, peeled, and cut into julienne
- 1/4 cup chopped parsley
- 1 tablespoon Dijon mustard
Method
- Chimichurri: Combine garlic, aji, and salt in a mortar.
- Add vinegar, water, and drizzle in oil.
- Steak: Marinate steak in all but 1 tablespoon chimichurri for about 1 hour, covered and refrigerated.
- In a large pot, cover beans with water and cook with bacon and onion, without salt.
- Allow to simmer until tender, about 1 1/2 hours.
- Strain the beans, reserving the cooking liquid.
- Remove and discard the bacon and onion.
- Put back the cooking liquid on the stove, allow to boil until cooking liquid is starchy and thick.
- Reserve 1 cup.
- Grill steak until medium rare, about 2 to 3 minutes on each side.
- Slice steak into 2-inch pieces.
- Mix into the beans add all the other ingredients, including the reserved chimichurri and reduced cooking liquid.
- Season and serve at room temperature.
