Latin American Summer Fiesta

1. FINAL MENU

• Name of the meal: Latin American Summer Fiesta
• Cuisine type: Latin American
• Serve time: 5:30 PM

This menu presents a summery Latin American delight, featuring expertly grilled skirt steak with a refreshingly vibrant chimichurri sauce. Accompanied by a lively corn and black bean salad bursting with color and flavor, this meal is perfect for the whole family. Complementing the feast are the sophisticated bubbles of a chilled Torresella Prosecco and the floral sweetness of agua de jamaica, ensuring a truly unforgettable dining experience.

• Grilled Skirt Steak with Chimichurri
• Corn and Black Bean Salad
• Torresella Prosecco
• Agua de Jamaica (Hibiscus Iced Tea)

2. FULLY EXECUTABLE RECIPES

Grilled Skirt Steak with Chimichurri

Equipment

• Grill or grill pan
• Mixing bowl
• Small bowl
• Cutting board
• Chef's knife

Ingredients

• 2 pounds skirt steak
• 1 cup fresh parsley, chopped⁺
• 1/4 cup fresh cilantro, chopped
• 1/4 cup olive oil⁺
• 1/4 cup red wine vinegar
• 4 cloves garlic, minced⁺
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional)
• 1/2 teaspoon salt⁺
• 1/2 teaspoon black pepper⁺

Cooking / Baking

• Grill temperature: High
• Internal temp for steak: Medium rare 130–135°F

Instructions

1. Prepare Chimichurri: In a small bowl, mix parsley, cilantro, olive oil, red wine vinegar, garlic, oregano, red pepper flakes (if using), salt, and black pepper. Set aside.
2. Preheat Grill: Heat the grill to high.
3. Season Steak: Pat the skirt steak dry. Season with salt and pepper on both sides.
4. Grill Steak: Grill each side of the steak for 3–4 minutes until medium-rare.
5. Rest Steak: Let the steak rest for 5 minutes, then slice thinly against the grain.
6. Serve with Chimichurri: Drizzle chimichurri over sliced steak right before serving.

Corn and Black Bean Salad

Equipment

• Large mixing bowl
• Medium saucepan
• Strainer

Ingredients

• 2 cups fresh corn kernels (or thawed frozen)
• 1 can (15 oz) black beans, drained and rinsed⁺
• 1 red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons olive oil⁺
• 2 tablespoons lime juice⁺
• 1 teaspoon salt⁺
• 1/2 teaspoon black pepper⁺

Cooking / Baking

• No baking required

Instructions

1. Cook Corn (if using fresh): Boil corn kernels in a medium saucepan for about 3 minutes until tender. Strain and cool.
2. Mix Salad: In a large bowl, combine corn, black beans, bell pepper, red onion, and cilantro.
3. Dress Salad: In a small bowl, whisk olive oil, lime juice, salt, and black pepper. Pour over salad and toss to combine.

Torresella Prosecco

Equipment

• Wine glasses

Ingredients

• 1 bottle Torresella Prosecco

Instructions

• Chill bottle in refrigerator for at least 1 hour before serving.
• Pour into wine glasses just before serving.

Agua de Jamaica (Hibiscus Iced Tea)

Equipment

• Large pitcher
• Saucepan
• Strainer
• Glasses

Ingredients

• 1 cup dried hibiscus flowers
• 8 cups water
• 1/2 cup sugar⁺
• Ice cubes

Instructions

1. Make Hibiscus Tea: Bring 4 cups of water to a boil. Add hibiscus flowers and remove from heat. Let steep for 10 minutes.
2. Strain and Sweeten: Strain into a pitcher. Add remaining water and sugar, stirring until sugar dissolves.
3. Chill: Chill in the refrigerator for at least 1 hour.
4. Serve: Pour over ice cubes in glasses.

3. LINEAR TIMELINE (3:50 PM–5:30 PM)

• 3:50 PM: Begin prepping chimichurri and salad ingredients for both Grilled Skirt Steak with Chimichurri and Corn and Black Bean Salad.
• 4:00 PM: Prepare chimichurri sauce; set aside.
• 4:10 PM: Marinate or season the steak and let it rest.
• 4:20 PM: Start chilling the aguas de jamaica and Torresella Prosecco.
• 4:25 PM: Begin boiling the corn (if using fresh) for the Corn and Black Bean Salad.
• 4:35 PM: Assemble Corn and Black Bean Salad.
• 4:45 PM: Preheat the grill.
• 5:00 PM: Begin grilling the skirt steak to desired doneness.
• 5:10 PM: Rest grilled steak; chill out chilled items.
• 5:15 PM: Slice the steak, finish dress salad, and pour drinks.
• 5:25 PM: Drizzle chimichurri over the steak.
• 5:30 PM: Serve meal.

4. CONSOLIDATED SHOPPING LIST

Produce

• 1 cup fresh parsley⁺
• 1/4 cup fresh cilantro⁺
• 4 cloves garlic⁺
• 2 cups fresh corn kernels (or frozen)
• 1 red bell pepper
• 1/4 cup red onion
• 1/4 cup fresh cilantro
• Lime for juice⁺

Meat / Seafood

• 2 pounds skirt steak

Dairy

• None

Dry Goods / Pantry

• 1 cup dried hibiscus flowers
• 1/4 cup olive oil⁺
• 1/4 cup red wine vinegar
• 1 can (15 oz) black beans⁺
• 1 tablespoon dried oregano
• 1/2 teaspoon red pepper flakes⁰
• 1 teaspoon salt⁺
• 1 teaspoon black pepper⁺

Drinks

• 1 bottle Torresella Prosecco
• 8 cups water
• 1/2 cup sugar⁺

5. NOTES & ASSUMPTIONS

• Optional table-side items: Extra red pepper flakes for adults
• Hibiscus flowers can be substituted with unsweetened hibiscus tea bags if unavailable.
• Tightest execution window: Grilling the steak to avoid overcooking while finishing it at 5:30 PM.
• Mitigation strategy: Keep an eye on the grill's temperature and use a meat thermometer to ensure the perfect medium-rare doneness.
• You can start as late as 3:50 PM for a 5:30 PM serve.