Day 60: Churrasco

As I've stated previously, my husband is Cuban and anytime we go out to a Cuban restaurant, I'm always ordering the Churrasco. There is just something about a delicious cut of skirt steak seasoned and cooked perfectly with a big side of chimmichuri to top it all of. So, for my husband's birthday, I attempted to make a churrasco dinner for him and try something from his roots. Let me just tell you, this recipe was everything and more and I'm definitely making it again!!

*Ingredients
2 lbs skirt steak (fed 4 people)
1 mojo marinade
chimmichuri (optional, as topping)

*Instructions
Clean excess fat off of steak, add stead to a large ziplock bag filled with mojo marinade. Place ziplock bag in dish overnight to marinate. Flip bag over morning after so the juices can easily distribute on the steak. When you're ready to cook the steak, place cast iron skillet in preheated 500 degree oven, let sit in oven for 10 minutes. CAREFULLY take out the skillet with oven mit and put burner on medium-medium high. Using tongs, take steaks out of ziplock bag and put on skillet. Let the steak cook on each side for about 3 min per side, then finish off in a pan in the oven until done to your liking, about 10 or so more minutes. Searing them first on the skillet will allow a nice crust to form on your steak without having to use the grill. If you have a grill and want to use it, feel free to just use that instead but I liked using this as an alternative since we don't have a grill right now. Enjoy!