From: Chef Peter Brinckerhoff, Caliente Restaurant, Kings Beach, CA. Yield: 24 servings. Chimichurri-marinated skirt steak: 1 quart vegetable-olive oil blend 1 cup lime juice 8 oz. yellow onion, roughly chopped 2 bunches cilantro leaves 1 bunch basil leaves 1 bunch parsley leaves 2 oz. garlic 2 oz. serrano peppers, stemmed as needed, kosher salt 24 beef skirt steaks, 6-oz. portions Avocado-Mescal Vinaigrette (yields 1½ quarts): ¼ cup liquid egg yolks 1 oz. chopped garlic 1 ...

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