White Bean And Churrasco Salad

Recipe Ingredients

		Chimichurri
4		Garlic cloves
1 tablespoon	15ml	Aji molido
		= (Argentine ground pepper)
1		Coarse sea salt
1/4 cup	59ml	White wine vinegar
1/4 cup	59ml	Water
		Olive oil
		= For The Dish
2		Skirt steaks - (1 1/2 lbs ea) - cleaned of
		Silver skin
2 cups	320g / 11oz	Dry white beans - allow to soak in
		Water 24 hours before cooking
1		Strip smoked bacon
1		Yellow onion - halved
1		Scallions - sliced thinly
1 cup	62g / 2.2oz	Red teardrop tomatoes - halved
1 cup	62g / 2.2oz	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	36g / 1.3oz	Chopped parsley
1 tablespoon	15ml	Dijon mustard

Recipe Instructions

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.

This recipe yields 4 servings.

Source:
MELTING POT with Michelle Bernstein - (Show # MP-1C30) - from the TV FOOD NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.