LOW Carb: Cuban Styled Steak.....entertain your mouth...love your tongue...

I just got back from a little vacation in Puerto Rico when i stopped into a little cafe and enjoyed myself by choosing this wonderful meal with friends of mine. 
I wanted to share this light and nearly carb-free recipe with people who want something fun and easy to prepare during the new spring season...

Cuban Styled Steak- Churrasco w/ Chimichurri sauce(Caribbean Recipe)

Ingredients:

Beef skirt steak cut in long steaks (about 3/4 pound per person or more)

 
Churrasco Marinade

2 heads garlic -- about 15-20 cloves

2 teaspoons salt

1 teaspoon black peppercorns

1 and 1/2 cups sour orange juice

(If you can't get sour orange juice in your area, use two parts orange to one part lemon and one part lime)

1 cup minced onion

2 teaspoons oregano

1 cup Spanish olive oil

 

Cuban Chimichurri Sauce

1 large bunch of cilantro leaves

8 cloves garlic

1/4 cup vinegar

Juice of one lime

2/3 cup olive oil

1/2 cup onion

Dash or two of red pepper flakes

Salt and Pepper to taste

 

Preparation:

Mojo Marinade

To make the marinade:

 Mash garlic, salt, and peppercorns into a paste, using a mortar and pestle. Stir in sour orange juice, onion, and oregano. Let sit at room temperature for 30 minutes or longer. Whisk the garlic-orange juice mixture with the olive oil until well blended.

 

Preparing the Meat

Preparing the meat is very easy. Place the meat in a large bowl or pan. Add enough mojo marinade to cover the meat. Place a cover over the bowl or pan and place in the refrigerator a minimum of five hours, but preferably overnight.

 

Chimichurri Sauce

While your meat is marinating, make the sauce. I like to make it the easy way. Put everything except the olive oil in a blender and using the "chop" setting, click on and off until you have a thick mixture. Do not over process! This is the kind of dish you need to taste and adjust so that you get just the right flavor! So taste it! (The best way to taste it is with a piece of bread.) Whisk in the olive oil. (If you use the blender to incorporate the oil, the oil and liquids will emulsify, giving your chimichurri a white, paste-like texture.)

 

Add salt, pepper, more vinegar and lime juice as needed. The flavor should be very intense with garlic and cilantro. Don't be stingy with the salt either!

 

Grilling the Meat

Grill the marinated steaks outdoors on the barbecue. (Make sure your coals are hot and white!) You can cook them however you like your steak -- from rare to well done. However, the rarer the meat, the more tender and flavorful!

Serve the meat with the chimichurri sauce -- it tastes great!

I think you should bottle up your chimichurri sauce and send it to me, because for the life of me, I can never get chimichurri sauce right - it's either too thin from over processing or too chunky from under processing!