Skirt Steak in Adobo with Chimichurri

Kachina Cantina, located in downtown Denver’s Dairy Block, provides a flavorful grilled skirt steak recipe with an herb-forward chimichurri sauce. Paired with New Belgium Citradelic, this scintillating combo is perfect for anytime of year.

Ingredients

Steak

1 lb skirt steak
Cotija cheese crumbled (optional)

Adobo Marinade

Makes two quarts. Will hold in fridge for up to a week. Freeze for up to three months.

1 ½ qts blended oil
5 tbsp garlic
½ cup green onion
½ cup lime juice
½ cup chili powder
2 tsp black pepper
2 tsp dry thyme
1 tsp dry oregano
4 tbsp cilantro
3 tbsp kosher salt

Chimichurri Sauce

Makes one pint. Will hold in fridge for five days before discoloring. Bring to room temperature before serving.

3 tbsp parsley
½ tsp oregano
2 tbsp garlic, minced
2 tbsp lime juice
¾ cup blended oil
1 tsp chili flakes
2 tbsp shallots, minced
2 tsp kosher salt
2 tbsp pepper
6 tbsp red wine vinegar

Directions
Adobo Marinade

Mix all of the ingredients in blender.

Chimichurri Sauce

Finely hand chop parsley, oregano, garlic and shallot. Add the rest of the ingredients and mix thoroughly.

Skirt Steak

Trim excess fat from skirt steak and marinate in adobo for a minimum of two hours, preferably overnight.

Season the skirt steak liberally with salt and pepper and grill on medium to medium-high heat, depending on the thickness of the steak.

Allow steak to rest. A good rule of thumb is to let it rest as long as it cooked.

Slice steak against the grain.

Top with chimichurri, and optionally, with crumbled cotija, right before serving.

Pair with

New Belgium Brewing’s Citradelic

A delightful summertime IPA offering from New Belgium, Citradelic starts smooth on the palate with a somewhat dry and clean finish and pairs well with this dish. A blend of citrus, tropical fruit and pine aromas hit your nose up front, followed with herbal and caramel notes. Citra hops and tangerine peel are showcased in this refreshing, yet substantial summertime IPA.

Chef Denis Zvekic celebrated a decade of service with Sage Restaurant Group (SRG) by joining Kachina Cantina in Denver as its executive chef. With a propensity for fiery cooking and local ingredients, he guides the kitchen that explores Baja Mexico and America’s Southwestern cuisine with fresh, authentic flavors. “Food should be approachable, simple, and showcase the quality of the ingredients as well as a chef’s skill in working with those elements,” Zvekic says. “And, cooking should not be ego-driven—we find balance in what our guests are looking for and present the product without pretension.”