Churrasco Sandwich Recipes

Steps:

• For the chimichurri sauce: In a blender, add the parsley, cilantro, garlic, lime juice and oil and blend until almost smooth.
• Cover the skirt steak with the chimichurri sauce and marinate overnight in the refrigerator.
• For the arroz con gris: Soak the black beans in water overnight. Strain the beans, reserving the liquid.
• In a saucepot, saute the onions, garlic, peppers, pancetta and cumin over medium heat until the onions are translucent and the pancetta has rendered all its fat. Add the rice and toast, making sure to coat all the rice with the fat. Add the reserved black bean water and black beans and stir to combine. Season with salt and pepper. Add the bay leaf and cook, covered, until the liquid has evaporated and the rice is cooked.
• To serve: Place a grill pan over medium heat or preheat a gas or charcoal grill. Grill the steak to desired doneness. When the steak is almost done, fry the quail eggs sunny-side up.
• Cut the steak into 4 servings and top with the Guacamole. Serve the arroz con gris topped with the fried eggs alongside.
• Mash the avocados, add the tomatoes, cilantro, lime juice and oil and stir to combine. Season with salt and pepper.

Steps:

• To make the chimichurri, combine the garlic, bay leaves, jalapenos, and salt in a mortar and mash with a pestle until a smooth paste is formed (or you can puree with a small amount of vinegar in a blender). Transfer to a mixing bowl and add the parsleys and oregano. Whisk in the vinegar and olive oil until well combined. Set aside.
• Prepare a medium-hot fire in the grill.
• Trim the meat and remove any silverskin. Cut into 2 1/2-inch-thick rounds. Take the boning knife and cut in a circular motion so each round becomes one flat, long strip. Then, with a butcher's mallet, pound the meat lightly. Season each strip generously with salt and pepper on each side.
• Lightly oil the grate and place meat on the grate. Grill for 3 minutes on each side for medium-rare.
• Transfer the meat to a serving plate. Serve with the chimichurri on the side.

Steps:

• Pat steaks dry and sprinkle both sides with rub. After rub is applied, let steaks sit on counter for the chill to leave the meat. Prepare grill for cooking steaks - will be grilled on high heat. Grill steaks on lightly oiled grill rack turning over once and moving around to avoid flare-ups if necessary. Cook time will be 6 to 8 minutes total for medium-rare, for steaks that are 1/4 inch thick. Transfer steaks to a cutting board and let stand, loosely covered with foil, 3 to 5 minutes. Thinly slice steaks diagonally. Plate and serve steak with chimichurri sauce.
• In a large mixing bowl, combine all ingredients except oil. Add oil and blend with food processor until thoroughly mixed.
• Place all ingredients in blender. Turn blender on low 15 seconds until fennel seed is broken down. Store in airtight container and use when needed.

Steps:

• Cut the fillet, jelly-roll fashion, into a wide, flat steak. Separate into serving portions (how many pieces will depend on how the steak "unfolds"). Place the parsley, garlic, olive oil and oregano in a food processor. Puree. Season with salt and pepper. Combine the parsley marinade and the steaks in a wide, shallow bowl. Cover and marinate at room temperature for 30 minutes. Grill steaks. Serve rare.;

Steps:

• Marinate steak with 1/2 cup Chimichurri sauce and refrigerate until cooking, 5 to 7 minutes. Pan-fry or grill steak to your desired degree of doneness. Place steak in the baguette and top with lettuce, tomato, onions, if using, and remaining Chimichurri Sauce.
• In a blender, add olive oil, vinegar, basil, crushed red pepper, garlic and parsley, and blend for approximately 15 seconds. Repeat for another 15 seconds. Taste and add salt and pepper as needed.

Steps:

• Pound filet mignons with mallet to 1/8-inch thickness. Season with salt and pepper and quickly grill on both sides. Serve with Green Chimichurri Sauce and Argentinean Fries.
• Add salmuera, oregano, parsley, garlic, and olive oil to food processor and pulse about 20 seconds. Add spices and white vinegar and pulse again. Transfer to bowl. Stir in red wine vinegar and fold in roasted peppers.
• Cut the potatoes into sticks 1/4 inch wide and about 3 inches long. Dry with paper towels.
• Heat oil in saucepan to 350 degrees F. Fry the potatoes in batches until lightly colored but not brown, about 4 to 5 minutes. Remove to a plate lined with paper towels. Repeat with remaining potatoes.
• Into a large bowl, put the parsley and garlic. Transfer to a jar and cover with olive oil.
• Increase oil temperature to 375 degrees F. Fry the potatoes in batches until they are golden brown and crisp, 1 to 2 minutes. Drain on fresh paper towels. Sprinkle with salt and toss with some parsley-garlic mixture. Toss and serve immediately.

Steps:

• Pat the steaks dry and place in a large zip-top bag.
• Combine the garlic, oregano, vinegar, olive oil, adobo seasoning and salt in the bowl of a pilón or mortar and pestle, or a small food processor. Grind into a thin paste, then pour the marinade over the steak. Zip the bag then shake well to coat the meat, rubbing in gently as needed. Let rest on the counter for 10 to 20 minutes, or refrigerate overnight if you have time. Be sure to let the steak come to room temperature before grilling.
• If using a charcoal grill, start by building a fire with hardwood and kindling, then adding lump hardwood charcoal once the fire is kicking. Allow the fire to mellow. If using a gas grill, set the temperature to 500 degrees.
• Meanwhile, make the wasakaka: Combine the lime juice, parsley, cilantro, oregano, olive oil, garlic, salt and pepper in a small bowl and whisk to incorporate. If you'd like a creamier sauce, blend in a small food processor or blender. (Wasakaka will keep for 3 or 4 days in a sealed jar in the refrigerator.)
• Once the grill is ready, remove skirt steak from the bag and shake off excess marinade. Place on the grill and sear for 1 to 3 minutes. Using tongs, pull up the corner to ensure the steak has a good dark char, bordering on burned in places, before flipping, then cook for 1 more minute for rare, 2 minutes for medium-rare. Be careful not to overcook or steak will be tough.
• Remove steak from grill and let rest for 5 to 7 minutes. Slice into strips and pour over wasakaka, or serve sauce on the side. Taste and sprinkle with additional salt, if desired.