I'm so sleepy, meester or: mexican rice, black refried beans, and chimmichurri marinated skirt steak

I think I might have been Mexican or some kind of Latino in a previous life. You should hear me roll my Rs.

Chimichurri Marinated Skirt Steak



1 bunch parsley (cut off stems)
3 large cloves of garlic (roughly chopped)
1/3 to 1/2 cup of red wine vinegar
1/3 to 1/2 cup of olive oil
salt to taste

1. Blend all ingredients together in a food processor. (It's that easy!)

** The supermarket was out of mint and cilantro, which can also be used in addition to/instead of parsley. You'll just need to adjust the amount of olive oil and red wine vinegar. This was delicious with just parsley.

Marinade your steak in this godly sauce for a half hour, but set aside some of the it to slop on top of your steak. You'll be glad you did. I want to bathe in this stuff.


MY Mexican Rice

2 c. white rice
one 16 oz. can of diced tomatoes
1 jalapeno, minced
2 cloves minced garlic
1/2 white onion diced
1 1/2 c. chicken broth (or 2 cubes chicken bullion dissolved in 1 cup of water)
1/2 tsp dried oregano
2 tb cooking oil

1. Heat cooking oil (I used olive) in a large pan over medium heat.
2. Add onions, jalapeno, garlic, and oregano and sauté until onions are translucent.
4. Add rice and coat with the oil, almost toasting the rice.
5. Add diced tomatoes, and chicken broth. Mix well.
6. Increase heat to high. Bring to a boil.
7. Reduce heat to low and cover.
8. Cook for about 25 minutes or until rice is done.

* The quantities for the liquid I used are approximate. I'm Asian, so cooking rice is second nature for me, kind of like squatting. The rice to water ratio when cooking white rice is usually about 1:2.

Black Refried Beans

2 cans whole black beans
1 jalapeno diced
1/4 white onion diced
1 clove garlic diced
pinch of cayenne powder (optional)

1. Sauté onion, jalapeno, and garlic over medium heat until onions are translucent.
2. Add beans and cayenne.
3. Increase heat and bring beans to a boil.
4. Reduce heat to low.
5. Allow beans to simmer for approximately 10 minutes.
6. Use a potato masher to mash beans to desired consistency.