300 grams chopped parsley
150 grams, basil (stems removed)
35 grams, capers
200 grams sourdough-crust removed & broken into small pieces
60 grams cabernet vinegar
2 cloves raw garlic
Soak bread with vinegar for 10 minutes in a blender in 2-3 batches on the highest speed, blend bread and rest of ingredients with enough EVOO to get it moving. Add salt if needed.
3 red onions, thinly sliced
5 shallots, thinly sliced
8 oz sherry vinegar
2 T sugar
1 stick butter
Sweat onions and shallots until soft. Add sherry, sugar and salt. Reduce until almost dry. Add butter and let melt.
8oz arepa cornmeal
Water (warm) enough to make cornmeal soft and hold its shape.
Mix in a bowl. Roll the mix between sheets of parchment paper until 1/2 an inch thick. Punch out circles and fry in a pan on both sides until golden brown. Top with shredded mozzarella cheese and bake until cheese melts.
Skirt steak, pounded to ¾ - 1 inch thick. Season with oil, salt and pepper. Grill on a hot grill on both sides until medium well. Let sit for 5 minutes. Slice against the grain and top with verde.