Today’s post is a Churrasco recipe dedicated to the honorary, freshly appointed Supreme Court Justice of The United States, Sonia Sotomayor. An article written by Sandra Guzman was featured in the Dec/Jan issue of Latina Magazine, where Her Honor graced the front cover. Sandra captures all of Sonia Sotomayor’s academic achievements and career milestones and introduces the woman behind the robe in this exclusive intimate portrait.
The article also mentions that Sotomayor is a great party host and can cook up a mean Churrasco. Sonia Sotomayor is a woman of thorough excellence, and she can cook too? How sexy! People think I am partial to her because my mom’s name is also Sonia Sotomayor. (Mami’s married name is Sonia Sotomayor- Allende.)
I am in awe of Sonia Sotomayor because she is a representation of a Latina woman from humble beginnings who rose the ranks of her profession due to the power of her mind, which makes her sexy as a woman. Her kindness, intelligence, perseverance and courage are to be admired. The barriers of race and gender have finally been shattered once and for all.
Churrasco is one of my favorite dishes. The wonderful aromas that waft from my kitchen as I cook it causes mouths to salivate, we can barely wait until dinner time. I usually accompany this sumptuous dish with a luscious bottle of a full-bodied Bordeaux or a Cabernet Sauvignon. But any high quality, deep red wine will bring out the hearty flavor of this mouth-watering meal.
- 2 skirt steaks (about 1 pound each), trimmed of fat and cut in 1/2 crosswise
- Sea salt and fresh ground black pepper
- 1 teaspoon onion powder
- 1 tablespoon white wine vinegar
- 1 tablespoon extra-virgin olive oil
- Vegetable oil cooking spray
- Chimichurri, recipe follows
Rub a generous amount of salt and pepper into both sides of the steaks. Rub the onion powder into the steaks, dividing it evenly. Put the steaks into a baking dish or container that holds them comfortably. Sprinkle the vinegar over the steaks and brush them with the olive oil. Marinate the steaks at room temperature for up to 30 minutes or refrigerate for up to 2 days.
Heat a gas grill to medium-high or heat a large grill pan over medium-high heat. Grill the steaks, turning only once, to desired doneness. Remove from the grill and let rest 5 minutes. If desired, slice the steaks thinly against the grain before serving. Drizzle some of the chimichurri over the steaks and pass the rest separately.
- 4 cups flat-leaf parsley (from about 1 large bunch)
- 6 cloves garlic
- 1/2 to 3/4 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- Salt and freshly ground black pepper
- 1 heaping teaspoon red pepper flakes, optional
In a food processor, pulse the parsley and garlic until finely chopped. Scrape into a bowl and stir in the olive oil and vinegar. Season with salt and pepper, to taste. Add the red pepper flakes, if using, for a spicy chimichurri.
Yield: about 1 cup