Order the companion RECIPE BOOK in out online shop


  • 1 to 2 tablespoons olive oil
  • 2 pounds skirt steak, trimmed of excess fat and cut into 4 servings
  • Kosher salt and freshly ground black pepper
  • Citrus Chimichurri (recipe follows)
  • Tostones (recipe follows)
  • Heart of Palm Salad (recipe follows)


  • 1 cup coarsely chopped fresh cilantro
  • 1 cup coarsely chopped fresh mint
  • 3 tablespoons rice wine vinegar or white wine vinegar
  • 2 garlic cloves, coarsely chopped
  • Kosher salt and freshly ground black pepper
  • 1/2 cup extra-virgin olive oil
  • 6 mandarin segments
  • 6 orange segments
  • 3 lime segments
  • 3 lemon segments


  • 2 large unripe (green) plantains
  • 1/2 cup canola oil, for frying
  • Kosher salt


  • 2 cups peeled and very thinly sliced fresh hearts of palm
  • 6 orange segments, juice reserved
  • 3 lemon segments, juice reserved
  • 1/4 cup thinly sliced red onions
  • 2 tablespoons coarsely chopped cilantro
  • 1 tablespoon seeded and minced habanero chile
  • 1 teaspoon sugar
  • 3 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
Grilled Skirt Steak with Citrus Chimichurri, Tostones, and Heart of Palm Salad
Recipe by Chef Michelle Bernstein

One of the country's most prominent female chefs and restaurateurs, Chef Michelle Bernstein is articulate, detail-oriented, and passionate about her cuisine. A Miami native, Michelle has created signature culinary delights that feature the Latin flavors of her childhood, blended with Asian, new Caribbean, and classic French influences. Named one of South Florida's top chefs by Ocean Drive, Florida International, and Boca Raton magazines, Chef Bernstein is a graduate of Johnson & Wales University and was given an Honorary Doctorate in Culinary Arts in 2003. Michelle Bernstein is the chef and owner of MB restaurant in Cancun, Mexico, and Miami, Florida.

Serves 4

Grilled Skirt Steak
  1. To make the grilled skirt steak, place a grill pan over medium-high heat or preheat an outdoor gas or charcoal grill and get it very hot. Rub the oil on both sides of the steak and season with a generous amount of salt and pepper; you should see the seasoning on the meat. Grill the steaks for 4 minutes per side, until well-charred on the outside and medium-rare inside. Transfer the steak to a cutting board and let stand for 5 minutes to allow the juices to recirculate. Cut the steak across the grain on the diagonal and fan the slices out on a platter.
Citrus Chimichurri
  1. To make the chimichurri, in a blender, combine the herbs, vinegar, garlic, salt, and pepper. Puree until just smooth. Pour the herb mixture into a bowl and all the oil and citrus segments; stir to combine. The citrus chimichurri keeps for about 4 to 5 days and is also great on seafood and chicken.
Tostones — Twice-Fried Plantains
  1. To make the tostones, peel the plantains and cut into 1-inch thick slices. In a deep frying pan, heat the oil over medium flame. Fry the plantains until golden brown and tender, about 2 minutes on each side. Using tongs, transfer the fried plantains to paper towels to drain
  2. Place a plantain slice on a flat work surface, and press down on it firmly with the bottom of a skillet until flattened to about 1/4-inch thick. Repeat with the remaining slices. Fry the plantains again for 30 seconds on each side. Remove the tostones to paper towels to drain and season with salt to taste. Serve tostones immediately.

Heart of Palm Salad
  1. To make the heart of palm salad, in a large bowl, combine the hearts of palm with the fruit segments, onions, cilantro, and habanero. Add the sugar, oil, and the reserved juice from the citrus segments; season well with salt and pepper. Toss the salad gently with your hands and serve. Keeps covered in the refrigerator for up to 3 days.
  2. To serve
    1. To complete the meal, spoon some Citrus Chimichurri over the meat and pass the remaining sauce at the table. Serve with Tostones and Heart of Palm Salad.