Churrasco Fantastico.

Our next Cuban meal this week was a Churrasco Cubano Cuban Skirt Steak, though I had a hard time finding in the grocery store so I settled for flank. I had 12 oz. of skirt steak in my freezer so I decided to make this meal all about comparing meat cuts. The flank won!  It has so much more flavor and denseness to it vs. the fattier cut of skirt. Both cuts of meat come from the same area of the cow between the ribs and hip. The skirt steak is the diaphragm muscle, long and flat with a tendency for toughness. The flank is the traditional cut used for London Broil. It too is long and thin and full of tough connective tissue. For this reason, marinading is mandatory if you wish to enjoy your steak.

I marinated the meat overnight and prepared a chimichurri sauce to accompany the finished meal. The flavor both with and without the sauce was so good. And we had plenty of meat left over to have our third Cuban meal a day or so later.

The day or so is funny, really. I had grand plans to come home and prepare Fajitas and Cuban corn. I stopped to say hello to our neighbors and finally was talked into having a beer. Well, lets just say we ate frozen pizza that night. Funny how life turns off road. Maybe it's really a sign to slow down in the path of the journey. I must remind myself that it's about the journey, not getting to the end of my checklist.

Last night we enjoyed our Cuban corn. We didn't however enjoy our kids going to Panda Express as Andy was prepping dinner. And actually asking for money? Really? We are having dinner!  I find that our kids have turned wicked on us this summer. Queens of the castle. Or should I say the Bed and Breakfast Inn that they've been camping out in. So I admit, I lost my bubble. I roared. I glared. They might be a little scared. Probably not. I closed down their laundry folding service and they will now be receiving their clean clothes, crumpled in a ball and thrown on their own beds to fold! I need to put the bridles back on them. For I am woman. I am invincible. I am strong. I am woman here me roar!

Churrasco Cubano Cuban Skirt Steak

1 1/2 pounds skirt steak (I used mostly flank)

Marinade
1/2 cup olive oil
15 garlic cloves
1 /2 large onion, minced
1 tsp oregano
1/2 cup orange juice
1 tsp salt an pepper
Mix together and pour in a zip lock freezer bag with the steak. Marinate in fridge overnight.

Chimichurri sauce
3/4 cup cilantro, chopped
6 garlic cloves, minced
1 1/2 tsp salt
1/4 cup vinegar (I used white wine vinegar, though would have used red if I had it)
1/4 cup fresh oregano, chopped (I used 2 Tbl dried)
1/3 cup olive oil
Whisk together and set aside. Pour over steak.

Grill steak to likeness. Slice and serve with rice and black beans.

Cuban Corn
Sweet Corn
Mayo
Chili powder
Chihuahua or Cotija  Cheese (I used a shredded mexican white blend)
Fresh lime

Directions:
De-silk the corn, leaving the husk on. Soak corn husks in water for 30 minutes. Prepare grill. Grill, turning for 15-20 minutes. Remove husks. Paint the mayo on corn. Sprinkle with chili powder and cover with cheese. Finish with fresh lime squeeze.

Cuba has been good. Hurried but a perfect country to enjoy in the summer. Enjoy-