Adobo Marinade

Ingredients Weight Measure
A.1. Original Steak Sauce 2 lbs. + 8 oz. 1 qt.
Orange juice 2 lbs. 1 qt.
Ground ancho pepper 8 oz. 2 cups
Cajun seasoning 8 oz. 1 1/2 cups
Green onions, chopped 2 oz. 1 cup
Vegetable oil 4 oz. 1/2 cup
Red wine vinegar 4 oz. 1/2 cup
Lime juice 4 oz. 1/2 cup
Garlic 2 1/2 Tbsp.
TABASCO® brand Green Jalapeño Pepper Sauce 2 1/2 Tbsp.
Salt 4 tsp.
Beef skirt steaks 16 lb.

Green Onion Chimichurri

Ingredients Weight Measure
Olive oil 3 qt. 6 lbs.
Fresh parsley, chopped 3 qt. 1 lb.
Cilantro, chopped 2 qt. 8 oz.
Green onions, chopped 1 qt. + 1 1/2 cups 1 lb.
Lime juice 1 cup 8 oz.
Garlic, minced 1/3 cup 3 oz.
Salt 4 tsp.
Black pepper, ground, coarse 4 tsp.


  1. For adobo marinade, puree all ingredients except steak in blender or food processor. Pour over steaks in non-metal dishes; turn steaks over until evenly coated on both sides. Cover and refrigerate at least 2 hours or up to 24 hours to marinate.
  2. For green onion chimichurri, place all ingredients in a blender or food processor; cover. Blend until smooth. Pour into bowl; cover. Refrigerate until ready to use.
  3. Remove meat from marinade; discard marinade. Grill steak on medium-high heat 10 min. or to medium doneness (160°F), turning occasionally. Remove from grill; cut into thin slices.

Yield: 48 servings