https://www.go-gba.org/20197-hero-essay/ essay duty first viagra prescribing information how to save energy at home essay https://www.mitforumcambridge.org/multiple/essay-competition-pakistan/2/ case study research design and methods 4th edition download professional essay writer confession essay pro cpp go books about critical thinking follow site http://www.cresthavenacademy.org/chapter/best-essay-services/26/ nursing care study essay proposal essay sample http://teacherswithoutborders.org/teach/write-a-welcome-speechv/21/ lord of the flies symbolism essay piggys glasses phenomenology essay viagra stimulus essay english form 3 https://raseproject.org/treat/viagra-women-reviews/97/ essay introduction with definition essay reflection writing services essay book report on the help https://bigsurlandtrust.org/care/how-do-buy-metformin-on-line-without-prescription/20/ how to write a research paper on the american revolution esl academic essay ghostwriter websites au go to site my future plans in life essay essay on farewell to manzanar social networking pros and cons essay enter Do you miss the World Cup? Are you feeling a bit Brazilian? Do you just like eating good food? Good. Then grab this recipe, buy a bottle of Malbec (or five), and plan a little Latin American fiesta. Grilled meats with tangy and tart sauces make a pretty-on-the-plate family-style meal when paired with sautéed fresh peppers and onions.
- Chimichurri Marinade/Sauce:
- 1 ½ cups cilantro, firmly packed
- 2 cloves of garlic, finely chopped
- 1 tsp. ground cumin
- 1 3-inch piece of fresh ginger
- ¼ tsp. chili powder
- 1 tsp. smoked paprika
- 1 tsp. agave syrup or honey and 1 lime, juiced
- ¼ cup rice wine vinegar
- 2 Tbsp. olive oil
- 1 lb. skirt steak
- 1 lb. chicken, skinless, boneless breasts
- Chimichurri Sauce: (yields approx. 1 cup of sauce)
- ⅓ cup of chimichurri sauce from above
- ¼ cup fat free Greek yogurt
- Vegetable Stir Fry:
- ½ Tbsp olive oil
- 1 medium red onion, cut in half and then into thin strips
- 1 medium red bell pepper + 1 medium orange bell pepper, cut into thin strips, about ¼ in. thick
- 2 tsp cumin + 1 tsp paprika
To make marinade:
- Blend all ingredients in a food processor except the agave and olive oil, about 1 minute, until pureed. While food processor is on, add the agave and then the olive oil, slowly.
- Pulse for another 15 seconds. Taste and season with salt. Reserve ⅓ of a cup in a bowl.
- Cut meat into ½-inch thick strips.
- In separate bowls or plastic bags, cover chicken and steak with remaining marinade and put into fridge for 1 hour.
- Meanwhile, with the reserved chimichurri sauce, combine with fat free Greek yogurt and whisk until a thin sauce forms. Season with salt and pepper. Reserve to serve with chicken and steak.
- 30 minutes before you’re going to serve the dish beginning making the sautéed vegetables. Heat 1 Tbsp. olive oil in a skillet or sauté pan. Once hot, add in the onions and sauté until translucent, 7 minutes.
- Add in the peppers, paprika, and cumin. Sauté, stirring occasionally so they do not brown, until peppers have softened, about 12-15 minutes.
- Meanwhile, heat grill or grill pan, with a little cooking spray if needed. Grill chicken or steak until desired doneness. (For chicken, cook 7-8 minutes on each side – since you’ve sliced the meat, it will cook faster than a whole breast. For steak, we recommend about 3 minutes per side for a nice pink medium rare. Then let steak rest for 2 minutes.)
- Serve the meat over a bed of sautéed vegetables (as we’ve done here) and/or with rice and beans. Top with chimichurri yogurt sauce.