Venezuelan-Style Grilled Skirt Steak

You'll need to grab a few things at the store. This list is pretty long, but the price you'll pay for the beef is well worth it. Start with a skirt steak. You can grab a large one, a few small ones, it's up to you. Next, we'll need 3 mangoes, white vinegar (small), a red onion, golden raisins, garlic, red pepper flakes, cumin, chili powder, and kitchen essentials salt, black pepper, olive oil (or any type you like, IE, vegetable, corn, etc), and sugar.

Marinade and Steak                                                   

1  lime                                                                     
1  tablespoon  hot sauce                                 
2  garlic cloves, pressed                                 
1  tablespoon  olive oil                                              
1  pound skirt steak                                        

Arepas

1 1/4  cups warm water

1  teaspoon olive oil

1/8  teaspoon salt

1 cup harina pan (corn flour)

1/2  cup (2 ounces) cotija cheese, grated                                                

Olive Topping

1/2  small red onion, finely chopped

2  plum tomatoes, seeded and diced

1/2  cup thinly sliced green olives

1/4  cup finely chopped fresh cilantro

2  tablespoons lime juice

1  tablespoon  hot sauce

For marinade and steak, press lime into Pinch Bowl using Citrus Press. Add hot sauce, garlic and oil; whisk together with Stainless Mini Whisk. Using Boning Knife, trim any visible fat from steak and cut crosswise into 4-inch pieces. Place steak and marinade into resealable plastic bag; refrigerate 20 minutes or up to 2 hours.

For arepas, combine water, oil and salt in Classic Batter Bowl. Add harina pan; mix well until dough starts to form. Add cheese and mix well. Divide dough into 4 pieces; roll into 4-inch disks.

Heat Grill Pan over medium heat 5 minutes. Spray pan with oil using Kitchen Spritzer. Grill arepas 15-20 minutes or until golden brown, turning every 5 minutes using Small Slotted Turner; set aside and keep warm.

Meanwhile, for olive topping, combine ingredients in Small Batter Bowl using Mix 'N Scraper(R).

Heat Grill Pan over medium heat 5 minutes. Remove steak from marinade; discard marinade. Cook steak 4-6 minutes or until Pocket Thermometer registers 145°F, turning once. Carve steak across the grain into thin slices. Top arepas with steak and olive topping.   

Yield: 4 servings

Check out here for Ready cooked food.