Chimichurri Skirt Steak & Tostones Tutorial & Ninja Foodi Product Review

You can WATCH our chimichurri skirt steak and tostones tutorial/Ninja Foodi review video HERE.

We’ve mastered this super flavorful FAST dish using traditional cooking methods but wanted to see whether we could simplify things by using our newest mini kitchen appliance, the Ninja Foodi 5-in-1. Watch our video to see the process and learn our opinion! Also stay tuned for future Ninja Foodi videos!

Your Shopping List For This Meal:

• (1) 1-pound beef skirt steak

• 1.5 to 2 teaspoons of pink Himalayan sea salt (for the steak)

• 1 to 1.5 teaspoons of crushed rainbow peppercorns (for the steak)

• 2 heaping cups of Italian/flat leaf parsley (remove most, but not all, of the stems)

• 1 cup of extra virgin olive oil

• 1/4 cup of red wine vinegar

• 1 medium head of garlic

• 3 tablespoons of dried oregano

• 1 tablespoon of crushed red pepper flakes

• 1 teaspoon of table salt (for the chimichurri sauce, place more for sprinkling on the cooked plantains/tostones)

• 1 teaspoon of black pepper

• 5 to 6 large large green plantains

• enough corn or vegetable oil for pan frying the plantains

SERVINGS: 2 to 3