Learn to make entraña a la parilla (grilled Argentinian skirt steak) with chimichurri, papas al horno con hierbas (roasted potatoes with herbs), and a bright and tangy salad made from beets, carrots, and onions!
|$60 per device (laptop/tablet/etc)|
Since Mirta can’t physically welcome you into her home, she wants to do so virtually!
Our online classes are designed to be special, meaningful opportunities to share cooking, culture, and connection--just like our real life experiences. We want you to cook along, and we promise there will be plenty of time for questions, conversation, and stories. It will all end with a virtual dinner party where you'll get to share in the fruits of your labor, apart, but together!
In this 2.5 hour interactive online experience Mirta will guide you through making four of her family recipes. First you'll learn Mirta’s secrets to making perfectly grilled skirt steak with the best chimichurri sauce you'll ever taste. Then you will learn to make two incredible accompaniments- papas al horno con hierbas (savory roasted potatoes with fresh herbs), and a refreshing and tangy salad made from beets, carrots, and onions..
Here’s how it works:
After registration you’ll receive an email with the Zoom link, shopping list, equipment list, and recipe packet.
At the scheduled time of your class, you’ll click on the Zoom link and join your class live! Afterwards, you will receive a link to a video recording of your class that you can revisit at your leisure.
Shopping List for This Class
1 skirt steak (about 2 pounds each), with membrane (see Cook's Note)
2 pounds russet potatoes (about 3 large)
1 large yellow onion
1 medium onion
1 large bunch flat-leaf parsley
4 cloves garlic
¾ pound carrots (about 6 small)
1 pound red beets (about 1 large or 3 small)
2 large scallions
4 fresh rosemary branches
6 fresh thyme sprigs
3 tablespoons dried oregano
1 tablespoon crushed red pepper flakes
1 teaspoon paprika
1 teaspoon freshly ground black pepper
1 cup + 3 tablespoons extra virgin olive oil
5 tablespoons vegetable oil
¼ cup balsamic vinegar
1 ½ teaspoons fine salt
Cook's Note: In Argentina, this cut of meat always comes with the membrane attached; it grills up super crispy. If you are lucky enough to live near an Argentinian butcher, they will happily prepare the steak for you this way. Otherwise, most good stand-alone butchers might carry steaks with the membrane but you'll need to ask. If you can only get skirt steak in the supermarket, it's unlikely the membrane will be attached. The steaks will still taste fabulous, so not to worry.
It was nothing short of exceptional - Mirta was the most amazing, genuine host, and the food and cultural sharing made the experience. It was one of my favorite, most memorable days in the past six months. I cannot rave enough about how extraordinary the experience was, in large part due to Mirta.”