This recipe was published in a local newspaper and was created by Chef Wilo Benet, considered as the best chef in Puerto Rico. Mr. Benet had oppened a 4 star restaurant at the Puerto Rico's History Museum. The churrasco is a tender cut widely used in Argentina. It is excellent for stir-frys. For use in a picnic is excellent because after sauteeing it just cover a plastic container and carry the dish to the picnic site. It will be perfect either cold or hot.

Strir-Fry Churrasco with yellow plaintains with Curry
by Willo Bennet at Picayo

6 oz. of churrasco ("beef skirt steak")
1 oz. of green onions
1 oz. red and yellow peppers-pimentos ("Julienne")
1/2 tsp "curry"
1 yellow plantain
1/2 oz. of cilantro (1/4 cup)
1 oz. sliced almonds
1 oz.yellow or black raisins
1 oz. of "shallots"
1 oz. rum
salt and pepper to taste

Julienne the churrasco meat (like for fajitas). Sauté in olive oil. Add the vegetables, sliced almonds, and raisins. In another skillet fry the ripe plantain in small cubes, add curry. Sauté in olive oil and when ready, add to the meat mixture. Saute a little bit more and add rum on top and flambeé to give flavor. Season with salt and pepper and serve garnished with cilantro.

This is an easy dish perfect to prepare in an outside wok or even in the George Foreman Outside Grill. Omit the flambee if you are using the George Foreman Grill.