Andean Asado Supper

1. FINAL MENU

• Name of the meal: Andean Asado Supper
• Cuisine type: Latin American
• Serve time: 5:00 PM

This meal is worth sitting down for because a single, well-executed charred skirt steak—cut thin for quick grilling—carries bold, herbal chimichurri while the accompanying rice and beans provide comforting starch and savory depth; roasted sweet potatoes add caramelized sweetness and the sharp, dressed Ensalada Criolla refreshes the palate so every bite feels balanced and urgent.

• Grilled Chimichurri Skirt Steak
• Cilantro-Lime Rice
• Cuban-Style Black Beans (from canned black beans)
• Roasted Sweet Potatoes with Cumin & Lime
• Ensalada Criolla (tomato & red onion salad) — finish-to-order
• Mango Agua Fresca (kid-friendly drink)
• Argentinian Malbec, 1 bottle (adult beverage)

2. FULLY EXECUTABLE RECIPES

Grilled Chimichurri Skirt Steak

Equipment

• 10" cast-iron grill pan or 12" heavy cast-iron skillet
• Instant-read thermometer
• Cutting board, chef’s knife
• Tongs
• Small bowl for resting steak

Ingredients (2 servings)

• Skirt steak, trimmed: 1.0 lb
• Kosher salt: 1.5 teaspoons
• Freshly ground black pepper: 3/4 teaspoon
• Olive oil: 1 tablespoon (for pan)
• Fresh flat-leaf parsley: 3/4 cup packed (about 22 g)
• Fresh oregano leaves: 1 tablespoon packed OR dried oregano: 1 tsp (substitution)
• Garlic: 2 cloves
• Red wine vinegar: 2 tablespoons
• Extra-virgin olive oil: 3 tablespoons
• Lemon or lime juice: 1 teaspoon (optional; use lime if preferred)⁺
• Finely chopped shallot (optional): 1 tablespoon (omit if unavailable)
• Salt (for chimichurri): 1/4 teaspoon
• Freshly ground black pepper (for chimichurri): 1/8 teaspoon
• OPTIONAL table hot: red pepper flakes or a hot sauce passed at table (do not add to shared base) Practical substitutions:
• If fresh oregano is unavailable, use 1 teaspoon dried oregano. If parsley is not available, mix 1/2 cup cilantro + 1/4 cup chopped scallion as a bright substitute.

Cooking / Baking

• Target internal doneness: 130–135°F for medium-rare to medium (remove from heat at ~125–130°F to account for carryover, or target 135°F for medium).
• Total cook time: 15 minutes active (plus 5 minutes chimichurri prep done during other work) — plan active steak steps in the last ~15 minutes before serve.

Instructions

1. Remove steak from refrigerator 10 minutes before cooking; pat dry and season both sides with 1.5 tsp kosher salt and 3/4 tsp black pepper.
2. Make chimichurri: finely chop parsley and oregano, mince garlic, and (if using) shallot. In a small bowl combine parsley, oregano, garlic, 2 Tbsp red wine vinegar, 3 Tbsp extra-virgin olive oil, 1 tsp lime juice, 1/4 tsp salt and 1/8 tsp pepper. Taste and set aside at room temperature. (Total chimichurri time: ~5–10 min.)
3. Heat the 10" cast-iron grill pan over medium-high until smoking lightly, about 4–5 minutes (pan must be hot).
4. Add 1 Tbsp olive oil to pan and spread with tongs. Lay the skirt steak flat in the pan and press to ensure contact. Cook 3–4 minutes without moving, flip and cook another 3–4 minutes for medium-rare; if steak is thicker, add 1–2 minutes per side. Monitor internal temp with an instant-read thermometer.
5. Remove steak to a cutting board and loosely tent with foil. Let rest 4–6 minutes (do not rest >10 minutes).
6. Slice steak across the grain into 1/4"–1/2" slices. Spoon chimichurri over the sliced steak at service, passing extra at the table.

Cilantro-Lime Rice

Not dairy-free: butter.

Not low-carb: rice.

Not paleo: rice.

Equipment

• 2-quart saucepan with tight-fitting lid
• Measuring cups/spoons
• Fine-mesh sieve (optional, for rinsing)

Ingredients (2 servings)

• Long-grain white rice: 1.00 cup (dry)
• Water: 1 3/4 cups
• Olive oil: 1 tablespoon⁺
• Garlic: 1 clove, minced⁺
• Kosher salt: 3/4 teaspoon⁺
• Unsalted butter: 1 tablespoon (optional) — Dairy
• Fresh cilantro leaves: 1/3 cup chopped (about 5 g)⁺
• Fresh lime juice: 1 tablespoon (from ~1/2 lime)⁺ Practical substitutions:
• If long-grain rice unavailable, use jasmine rice with same water ratio and identical timing.

Cooking / Baking

• Stove: medium-to-low simmer.
• Total cook time: 25 minutes (5 minutes active prep/bring-to-boil + 18 minutes simmer + 2-minute finishing).

Instructions

1. Rinse 1 cup rice in a fine-mesh sieve until water runs mostly clear; drain.
2. In the 2-quart saucepan, heat 1 Tbsp olive oil over medium heat, add 1 minced garlic clove and cook 30 seconds until fragrant (no browning).
3. Add drained rice and toast, stirring, 1–2 minutes so grains look translucent at edges.
4. Add 1 3/4 cups water and 3/4 tsp kosher salt; bring to a boil uncovered. Once boiling, reduce heat to low, cover tightly and simmer 18 minutes without lifting lid.
5. At 18 minutes, remove from heat and keep covered 2 minutes; then fluff with fork, stir in 1 Tbsp butter (optional), 1 Tbsp lime juice and 1/3 cup chopped cilantro. Keep covered and warm until serving (do not finish more than ~15 minutes before serve).

Cuban-Style Black Beans (from canned)

Not low-carb: beans.

Not paleo: black beans.

Equipment

• 10" skillet or 2-quart saucepan
• Wooden spoon

Ingredients (2 servings)

• Canned black beans (15 oz): 1 can (drained and rinsed)
• Olive oil: 1 tablespoon⁺
• Yellow or white onion: 1/2 medium, finely diced⁺
• Garlic: 2 cloves, minced⁺
• Ground cumin: 1/2 teaspoon⁺
• Dried oregano: 1/2 teaspoon⁺
• Low-sodium chicken or vegetable stock (or water): 1/2 cup — Dry Goods / Pantry
• Kosher salt: 1/2 teaspoon⁺
• Freshly ground black pepper: 1/4 teaspoon
• Optional: 1 bay leaf (remove before serving) Practical substitutions:
• If canned black beans not available, use 1 1/4 cups cooked black beans (weight after cooking ≈). Using dried beans requires long soak/cook and is not suitable within this window.

Cooking / Baking

• Simmer on low.
• Total cook time: 20 minutes active.

Instructions

1. Heat 1 Tbsp olive oil in a 10" skillet over medium heat. Add 1/2 diced onion and sauté 3–4 minutes until translucent.
2. Add 2 minced garlic cloves and cook 30 seconds.
3. Stir in 1/2 tsp ground cumin and 1/2 tsp dried oregano; toast 15 seconds.
4. Add the drained and rinsed black beans and 1/2 cup stock (or water). Add 1/2 tsp salt and 1/4 tsp pepper and a bay leaf if using.
5. Bring to a gentle simmer, reduce heat to low, and simmer uncovered 10–12 minutes, stirring occasionally to thicken slightly. Remove bay leaf. Taste and adjust seasoning.

Roasted Sweet Potatoes with Cumin & Lime

Not low-carb: sweet potato.

Not paleo: potatoes.

Equipment

• 9x13" rimmed baking sheet
• Mixing bowl

Ingredients (2 servings)

• Sweet potato (medium-large): 1.0 lb total (about 1 large or 2 small) — produce
• Olive oil: 1 tablespoon⁺
• Ground cumin: 1/2 teaspoon⁺
• Smoked paprika: 1/4 teaspoon⁺
• Kosher salt: 1/2 teaspoon⁺
• Fresh lime juice: 1 tablespoon (from the same limes used elsewhere)⁺
• Freshly ground black pepper: 1/4 teaspoon Practical substitutions:
• If sweet potato unavailable, use 1 lb regular potatoes tossed with 1/2 tsp ground cumin and 1 tsp paprika (longer roast may be needed).

Cooking / Baking

• Oven: 425°F.
• Total cook time: 30 minutes (5 min prep + 25 min roast).

Instructions

1. Preheat oven to 425°F.
2. Peel (optional) and cut sweet potato into 3/4" wedges or 1" cubes. Toss in a mixing bowl with 1 Tbsp olive oil, 1/2 tsp ground cumin, 1/4 tsp smoked paprika, 1/2 tsp kosher salt and 1/4 tsp pepper.
3. Spread in a single layer on a 9x13" rimmed baking sheet. Roast on center rack 22–25 minutes, turning once at 12 minutes, until edges caramelize and potatoes are tender.
4. Remove from oven and toss with 1 Tbsp fresh lime juice. Keep warm until service.

Ensalada Criolla (Tomato & Red Onion Salad) — finish-to-order

Equipment

• Small mixing bowl
• Chef’s knife

Ingredients (2 servings)

• Roma or ripe tomatoes: 2 medium (about 10–12 oz) — Produce
• Red onion: 1/2 small — Produce⁺
• Fresh cilantro: 2 tablespoons chopped — Produce⁺
• Fresh lime juice: 1 tablespoon (about 1/2 lime)⁺
• Extra-virgin olive oil: 1 tablespoon⁺
• Kosher salt: 1/4 teaspoon⁺
• Freshly ground black pepper: 1/8 teaspoon Practical substitutions:
• If cilantro unavailable, use 2 Tbsp chopped flat-leaf parsley.

Cooking / Baking

• No cook.
• Total cook/prep time: 5 minutes; dress immediately before serving.

Instructions

1. Quarter tomatoes and slice into 1/2" pieces; thinly slice 1/2 small red onion and rinse briefly under cold water if a milder bite is desired; drain well.
2. In a small bowl combine tomatoes, onion, 2 Tbsp chopped cilantro, 1 Tbsp lime juice, 1 Tbsp olive oil, 1/4 tsp salt and 1/8 tsp pepper. Toss gently and hold until plating; assemble and dress within ~5 minutes of serve.

Mango Agua Fresca (kid-friendly drink)

Not low-carb: mango.

Not paleo: sugar.

Equipment

• Blender
• Fine-mesh sieve (optional)
• 2 glasses with ice

Ingredients (serves 2 children/2 small servings)

• Ripe mango: 1 medium (about 10–12 oz), peeled and diced — Produce
• Water: 2 cups — Dry Goods / Pantry
• Granulated sugar: 1 tablespoon — Dry Goods / Pantry
• Fresh lime juice: 1 teaspoon (from lime)⁺
• Ice: as desired Practical substitutions:
• If fresh mango unavailable, use 8 oz frozen mango chunks thawed or 1 cup canned mango in juice (drain and add 1–2 Tbsp water).

Cooking / Baking

• No heat.
• Total prep time: 8 minutes.

Instructions

1. Combine 1 medium peeled/diced mango, 2 cups cold water, 1 Tbsp sugar, and 1 tsp lime juice in a blender. Puree until smooth, taste and add up to 1 Tbsp more sugar if needed.
2. Strain through a fine-mesh sieve if you prefer a smoother drink. Serve over ice in two glasses.

Argentinian Malbec — adult beverage

Not no pork, no alcohol: malbec.

Equipment

• Wine glasses

Ingredients (serves 2 adults)

• Argentinian Malbec, one 750 mL bottle (red wine, medium-bodied) Notes:
• Purchase one bottle; chill briefly if desired (15–30 minutes in refrigerator) or serve at cellar temperature (~60–65°F). No cooking steps required.

3. LINEAR TIMELINE (4:20 PM–5:00 PM)

• 4:20 PM: (Roasted Sweet Potatoes) Preheat oven to 425°F. Peel/cut 1 lb sweet potato, toss with 1 Tbsp olive oil, 1/2 tsp cumin, 1/4 tsp smoked paprika, 1/2 tsp salt and 1/4 tsp pepper; spread on a 9x13" rimmed baking sheet and place in oven; set timer for 22 minutes.
• 4:22 PM: (Cilantro-Lime Rice) Rinse 1 cup rice. Heat 1 Tbsp olive oil in 2-qt saucepan over medium, sauté 1 minced garlic clove 30s, add rice and toast 1–2 minutes. Add 1 3/4 cups water and 3/4 tsp salt; bring to boil, reduce to low, cover and simmer 18 minutes.
• 4:25 PM: (Black Beans) While rice simmers, heat 1 Tbsp olive oil in 10" skillet over medium. Dice 1/2 onion and sauté 3–4 minutes. Add 2 minced garlic cloves, 1/2 tsp ground cumin and 1/2 tsp oregano; stir 15 seconds. Add drained 15-oz can black beans and 1/2 cup stock, 1/2 tsp salt and 1/4 tsp pepper. Bring to gentle simmer and reduce heat to low. Simmer uncovered ~12 minutes, stirring occasionally.
• 4:30 PM: (Chimichurri) Finely chop 3/4 cup parsley and 1 Tbsp oregano, mince 2 garlic cloves; combine with 2 Tbsp red wine vinegar, 3 Tbsp extra-virgin olive oil, 1 tsp lime juice, 1/4 tsp salt and 1/8 tsp pepper in a small bowl; set aside at room temperature.
• 4:35 PM: (Check Sweet Potatoes) Turn roasted sweet potatoes once if pieces are big; continue roasting until 4:42–4:45 (watch for caramelization); keep oven set to 425°F.
• 4:40 PM: (Rice finish) At rice 18-minute simmer mark, remove from heat, keep covered 2 minutes; then fluff and stir in 1 Tbsp butter (optional), 1 Tbsp lime juice and 1/3 cup chopped cilantro. Keep covered and warm.
• 4:42 PM: (Roasted Sweet Potatoes) Remove sheet from oven (about 22–25 minutes total depending on pieces). Toss potatoes with 1 Tbsp lime juice; transfer to warm dish and hold (will be warm at serve).
• 4:43 PM: (Black Beans finish) Taste beans, adjust salt/pepper and maintain on very low heat to keep warm; turn heat off by 4:45 if simmering down — beans should finish by 4:45.
• 4:45 PM: (Prep for steak) Remove steak from fridge if not already. Pat dry and season both sides with 1.5 tsp kosher salt and 3/4 tsp black pepper. Preheat 10" cast-iron grill pan over medium-high.
• 4:46 PM: (Steak — heat pan) Add 1 Tbsp olive oil to hot pan and swirl. Put steak in pan; press for good contact.
• 4:47 PM: (Steak — first side) Cook steak undisturbed 3–5 minutes until good char forms.
• 4:51 PM: (Steak — flip) Flip steak and cook second side 3–5 minutes; monitor with instant-read thermometer aiming to remove at 125–130°F for medium-rare (or 130–135°F for medium). Continue stove work and manage any low-simmering pans (beans/rice) as needed.
• 4:55 PM: (Steak — remove & rest) Remove steak to cutting board, tent loosely with foil; rest 4–6 minutes. While steak rests, wipe pan if desired and transfer any finishing touches for plating.
• 4:55 PM: (Ensalada Criolla — finish-to-order) Slice tomatoes and thinly slice 1/2 red onion; combine with 2 Tbsp chopped cilantro, 1 Tbsp lime juice, 1 Tbsp olive oil, 1/4 tsp salt and 1/8 tsp pepper; toss and hold for immediate plating (do not dress earlier than this).
• 4:57 PM: (Plating) Slice rested steak across the grain 1/4"–1/2" thick; plate rice, spoon beans alongside, arrange roasted sweet potatoes, place steak slices and spoon chimichurri over steak; add Ensalada Criolla to plate or side bowl.
• 5:00 PM: (Serve) Pour mango agua fresca over ice for the child servings, open and pour Malbec for adults; serve all plates and pass additional chimichurri at table. Service complete at 5:00 PM.

4. CONSOLIDATED SHOPPING LIST

Produce

• Fresh flat-leaf parsley: 3/4 cup packed (about 22 g) ⁺
• Fresh oregano leaves: 1 tablespoon packed OR dried oregano: 1 tsp (if fresh not found)
• Garlic: 5 cloves total (2 for chimichurri, 1 for rice, 2 for beans) ⁺
• Fresh cilantro: 2/3 cup packed chopped total (about 1/2 cup for rice + 2 Tbsp for salad) ⁺
• Limes: 2 whole (for cilantro-lime rice, chimichurri lime touch, sweet potatoes, salad, and agua fresca) ⁺
• Roma or ripe tomatoes: 2 medium
• Red onion: 1/2 small ⁺
• Yellow or white onion: 1/2 medium ⁺
• Sweet potato: 1.0 lb total (about 1 large)
• Ripe mango: 1 medium (or substitute frozen mango)

Meat / Seafood

• Skirt steak, trimmed: 1.00 lb

Dairy

• Unsalted butter: 1 tablespoon
• (No other dairy)

Dry Goods / Pantry

• Long-grain white rice: 1.00 cup
• Canned black beans (15 oz): 1 can
• Olive oil: 6 tablespoons total (3 Tbsp chimichurri + ~1 Tbsp for steak + 1 Tbsp rice + 1 Tbsp beans + 1 Tbsp sweet potatoes) ⁺
• Red wine vinegar: 2 tablespoons
• Granulated sugar: 1 tablespoon (for agua fresca)
• Kosher salt: 3.5 teaspoons total (1.5 tsp steak + 3/4 tsp rice + 1/2 tsp beans + 1/4 tsp salad/sweet potato adjustments) ⁺
• Freshly ground black pepper: 1.5 teaspoons total (steak + chimichurri + others) ⁺
• Ground cumin: 1.0 teaspoon total (1/2 tsp beans + 1/2 tsp sweet potato) ⁺
• Smoked paprika: 1/4 teaspoon
• Dried oregano: 1/2 teaspoon (or fresh used above) ⁺
• Bay leaf: 1 (optional)
• Low-sodium chicken or vegetable stock (or bouillon/water): 1/2 cup
• Instant-read thermometer (if you do not own one) — optional but strongly recommended

Drinks

• Argentinian Malbec (red wine), 1 bottle (750 mL)
• (Kid) Mango Agua Fresca: mango (listed in Produce) + sugar (listed) + water (household supply)

5. NOTES & ASSUMPTIONS

• Optional table-side items: chili flakes or hot sauce for adults; extra chimichurri is provided and recommended to pass.
• Global substitutions: if fresh oregano is unavailable, use 1 tsp dried oregano (listed as alternative in ingredients). If fresh mango unavailable, use 8 oz frozen mango or 1 cup canned mango in juice drained.
• Child-safety notes: keep children away from the hot cast-iron pan and roasting sheet; hot oil and a hot pan are used during the last 20 minutes.
• Timeline risks:
  • Tightest execution window: the final 20 minutes (4:40–5:00 PM) are the riskiest because steak grilling, final dressing of the salad, and plating occur in quick succession. If you are interrupted during this window, the steak’s timing and the salad’s freshness will both suffer.
  • Mitigation mindset: read the timeline once through before starting, stage mise en place (bowls for chimichurri and salad ingredients chopped), keep the pan, tongs and thermometer at hand, and use the oven to hold roasted sweet potatoes and keep beans warm on the lowest heat. Prioritize finishing the steak over fiddling with small garnishes.
• Latest safe start time: You can start as late as 4:20 PM for a 5:00 PM serve.