Churrasco - meat grilled over coals

Ingredients:

Chimichurri sauce

• Half a bunch of parsley
• 1 bunch of fresh cilantro
• 6 cloves of garlic
• 0.5 cup freshly squeezed lime juice
• 1 cup olive oil
• 1 skirt steak weighing 0.9 kg.

Congri rice

• 1 cup dry black beans
• Half a large white onion, finely diced
• 2 cloves garlic, crushed
• Half a red bell pepper, diced
• Half a green bell pepper, diced
• 55 g pancetta, cut into small cubes
• 2 tsp ground cumin
• 1 cup long-grain white rice
• 1 bay leaf
• 4 quail eggs
• Guacamole for serving, see recipe below

Guacamole

• 2 ripe avocados, diced
• Half a bull's heart tomato, chopped
• Half a bunch of cilantro, chopped
• Juice of 3 limes
• 4 tbsp. l. olive oil

Preparation:

1. Chimichurri sauce:

   
   Add parsley, cilantro, garlic, lime juice and oil to a blender and blend until smooth.
2. Drizzle the skirt steak with chimichurri sauce and marinate in the refrigerator overnight.

3. Congri rice:

   
   Soak black beans in water overnight. Then drain the liquid, but don't discard it.
4. In a saucepan over medium heat, sauté the onion, garlic, bell pepper, pancetta, and cumin until the onion is translucent and the pancetta has rendered its fat. Add the rice and cook, making sure the rice is completely coated with fat. Add the beans and the soaking water and stir. Season with salt and pepper. Add the bay leaf and cook, covered, until the liquid is absorbed and the rice is cooked through.

5. To serve:

   
   Place a frying pan over medium heat or preheat a gas or charcoal grill. Grill the steak to your desired doneness. When it's almost done, fry the quail eggs.
6. Cut the steak into 4 portions and top with guacamole. Serve with rice and scrambled eggs.

7. Guacamole:

   
   Mash the avocado, add the tomatoes, cilantro, lime juice, and olive oil, and toss to combine. Season with salt and pepper.