-
1
For the chimichurri sauce: In a blender, add the parsley, cilantro, garlic, lime juice and oil and blend until almost smooth.
-
2
Cover the skirt steak with the chimichurri sauce and marinate overnight in the refrigerator.
-
3
For the arroz con gris: Soak the black beans in water overnight.
-
4
Strain the beans, reserving the liquid.
-
5
In a saucepot, saute the onions, garlic, peppers, pancetta and cumin over medium heat until the onions are translucent and the pancetta has rendered all its fat.
-
6
Add the rice and toast, making sure to coat all the rice with the fat.
-
7
Add the reserved black bean water and black beans and stir to combine.
-
8
Season with salt and pepper.
-
9
Add the bay leaf and cook, covered, until the liquid has evaporated and the rice is cooked.
-
10
To serve: Place a grill pan over medium heat or preheat a gas or charcoal grill.
-
11
Grill the steak to desired doneness.
-
12
When the steak is almost done, fry the quail eggs sunny-side up.
-
13
Cut the steak into 4 servings and top with the Guacamole.
-
14
Serve the arroz con gris topped with the fried eggs alongside.
-
15
A viewer, who may not be a professional cook, provided this recipe.
-
16
The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
-
17
Mash the avocados, add the tomatoes, cilantro, lime juice and oil and stir to combine.
-
18
Season with salt and pepper.
