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In this episode of Emerald Coast Chefs, sponsored by DCS by Fisher & Paykel, Tim Kinderman from Schooners prepares churrasco cut steak with andouille potatoes and sunset sail cocktails.

The Sunset Sail

1oz Rasberry Rum
1oz peach Vodka
1oz citrus gin
1oz sweet and sour
3oz mango juice
Splash cherry juice

Mix first 5 and strain over ice.
Finish with splash of cherry juice.
Garnish with star fruit and cherry.

Steak Churrasco
6-8 oz. Beef or pork fillet at least 2 inches thick
White onion sliced thin
1 bunch cilantro
4 oz. Olive oil
1 jalapeno diced
Skewer

Lay beef on side and “unroll” or spiral cut starting ¼ inch against the grain of filet continuing to slice around outside of fillet until center is reached.
In shallow bowl add oil, jalapeno, ½ of the onion and cilantro.
Add remaining ½ onion to length of fillet and “re-roll” skewer to hold in place
Marinate fillet in oil for half an hour.
Grill.

Andouille Mashed Potatoes
1 1/2lb. Potatoes
2 tbs butter
¼ cup milk
8 oz cooked andouille sausage, diced
Salt and pepper to taste

Tomato and Onion Salad
Toss all ingredients in bowl.
Chill and Serve.