Grilled Meat With Guasacaca Sauce
Grilled Meat With Guasacaca Sauce
Here’s the plan: Take all of your leftover Christmas meats and make a batch of my guasacaca and tell everyone to drizzle it over everything — meat, chicken, fish — even vegetables and potatoes! Bask in their immediate adulation as you become a neighborhood hero. (Then tell everyone to buy my book.)
Servings
1
Ingredients
- 1 medium onion, coarsely chopped
- 2 green sweet peppers, seeded and coarsely chopped
- 2 ripe avocados, peeled and seeded
- 2 cloves garlic
- 1/2 bunch fresh parsley
- 1/2 bunch fresh cilantro
- 1/3 cup red wine vinegar
- 1 tablespoon kosher salt or 2 teaspoons table salt, or to taste
- 1/4 teaspoon freshly ground black pepper
- 1 cup olive oil
- desired grilled meat (such as skirt steak, ribs, and/or sausage)
Directions
- Put everything except the olive oil into a food processor and process until mostly smooth. Add the olive oil in a stream with the processor running and process until smooth. Let stand at room temperature for at least 1 hour for the flavors to blend. Taste and adjust seasoning.
- Meanwhile, heat grill to high. Generously sprinkle flank steak with salt and ground black pepper. Place steak on grill and cook for 5 minutes on each side for medium-rare doneness.
- Serve sauce at room temperature with skirt steak. Cover leftover sauce and store in the refrigerator (bring to room temperature before serving).