Want to enjoy an Argentinian delicacy without leaving this paradise to do it? Michaell’s On East's Executive Chef Jamil Pineda this month shares a recipe off the special Argentine Epicurean Adventure lunch menu.

Churrasco de Entraña con Chimichurri

Ingredients (for skirt steak): 4 6-oz. skirt steaks; 3 Tbsp. olive oil; Salt and fresh ground black pepper

Coat each skirt steak with salt and pepper, then brush with olive oil. Over high heat, grill steaks to desired temperature. Immediately upon removing from grill, slice and then allow to rest.

Ingredients: (for crispy red bliss Potatoes): 12 Red Bliss Potatoe;
1 tsp. of Dried Thyme; 2 oz. olive oil;pSalt and black pepper to taste

Preheat the oven to 350 degrees. Slice red bliss potatoes in half lengthwise, then into thirds. Place in bowl, season with salt and pepper, dried thyme and olive oil.  Lay the potatoes out on a roasting pan and cook in oven until golden brown, approximately 12 minutes.

Igredients (for Chimichurri): ½ Yellow onion, finely diced; ½ bunch flat parsley, chopped finely; ½ bunch curly parsley, chopped finely; ½ bunch cilantro, chopped finely; ¾ cup extra virgin olive oil; 1 tomato, crushed; ½ jalapeno, seeded; 4 cloves garlic; 2 bay leaves; 2 limes, juiced; ¼ cup rice wine vinegar; ¼ cup distilled vinegar

Place the first six ingredients (Onion, Flat Parsley, Curly Parsley, Cilantro, Extra Virgin Olive Oil and Tomato) in a bowl and mix well. In a blender, place all remaining ingredients and blend until smooth.  Add blended ingredients to the ingredients in bowl and mix well.

Ingredients (for roasted tomatoes): 6 plum tomatoes, halved; 2 oz. olive oil; ½ Teaspoon chopped garlic; salt and fresh ground black pepper

Preheat the oven to 350 degrees. In a mixing bowl, add the tomatoes halves, oil and the garlic season with salt and pepper. Place on a sheet pan and roast for approximately 6 minutes.

Ingredients (for grilled onions): 2 medium red onions, peeled and cut in 4 slices; 2 Tbsp. olive oil; Salt and fresh ground black pepper

In a small bowl, mix the onions with oil and salt and pepper. Over high heat, grill the onions on both sides. 

In a small mixing bowl, add the onions, tomato, potatoes and 1 tablespoon of Chimichurri and mix well. Place a spoonful of the mixture in the middle of dinner plate, slice the skirt steak against the grain and place on top of the mixture. Top the steak with a generous portion of Chimichurri and serve.