Grilled Churrasco with the Cuban Marinated Mushroom From Guillermo Pernot, Chef Cuba Libre Restaurant & Rum Bar of Philadelphia. Great luxury elegant Hotel Restaurant Recipe.

Ingredients

Yield: 24 servings

For each serving:

8 oz. skirt steak

8 oz. Roasted Garlic Mashed Potatoes (recipe follows)

2 oz. Parsley/Lemon/Onion Sauce (recipe follows)

1 bunch watercress (small handful)

1 oz. Grilled Mushroom Escabèche (recipe follows)

Method

Per serving: Grill steak to appropriate temperature; rest. Plate roasted garlic mashed potatoes; arrange steak on top.

Sauce steak with parsley/lemon/onion sauce.

Arrange watercress and grilled mushroom escabèche on plate.