CHURRASCO STEAK WITH CHIMICHURRI
Provided by Robert Irvine : Food Network
Time P1DT35m
Yield 4 servings
Number Of Ingredients 18
Steps:
- For the marinade: In a large resealable plastic bag, combine the grapeseed oil, garlic, onions, oregano and orange juice. Add the steaks and marinate for 24 hours in the refrigerator to flavor and tenderize the meat.
- For the chimichurri: In a bowl, combine the garlic, lime zest and juice, cilantro, parsley, oregano, vinegar, chile flakes, olive oil and some salt and pepper. Mix well, then cover and refrigerate overnight to allow the flavors to bloom.
- Lightly sprinkle the steaks with salt and pepper and place them on a very hot grill for 3 minutes on each side. Remove the steaks to a plate to rest. Top with butter and lime juice to build flavor.
- Plate each steak with 1 cup of the white rice; spoon some chimichurri over the steaks. Serve with the remaining chimichurri on the side.
CHURRASCO WITH CHIMICHURRI
Steps:
- Prepare the chimichurri. Combine the herbs and garlic in a food processor and finely chop. Add the oil, vinegar, water, salt, pepper and hot pepper flakes and process to make a thick sauce. Correct the seasoning, adding salt or vinegar, to taste. The chimichurri should be highly seasoned. Pour a 1/4 of the chimichurri into a baking dish just large enough to hold the tenderloin.
- Holding the knife parallel to the cutting board, cut the tenderloin lengthwise into 4 flat even slices. Place each slice between 2 sheets of plastic wrap and pound with the side of a cleaver (or a scaloppini pounder) to a thickness of 1/4-inch. Arrange the steaks on top of the chimichurri in the baking dish. Pour another 1/4 of the chimichurri on top. Marinate the beef for 30 minutes to 1 hour.
- Set up the grill for direct grilling and preheat to high. If using charcoal, toss the chips directly on the coals. If using gas, place them in the smoker box and preheat until you see smoke. If your grill lacks a smoker box, use a foil smoking pouch. Arrange the beef slices on the grate on the diagonal and grill until cooked to taste, about 2 minutes a side for medium-rare, rotating the slices 90 degrees after 1 minute to create an attractive crosshatch of grill marks. Transfer the churrasco to plates or a platter and serve with the remaining chimichurri sauce on the side.
CHURRASCO STEAK BURGER
Steps:
- For the chimichurri: Combine blended oil, olive oil, garlic, lime juice, oregano, vinegar, salt, pepper flakes and black pepper in a large bowl and let the mixture stand for 30 minutes.
- Whisk in parsley and cilantro and let the mixture stand for 1 hour.
- For the chimichurri aioli: Add mayonnaise to a mixing bowl and slowly whisk in 1/2 cup chimichurri until combined well.
- For the caramelized onions: Heat a large skillet over medium heat. Add blended oil and the onions. Cook until translucent, then add the brown sugar. Add the salt and pepper and cook until desired color is achieved.
- For the skirt steak burger: Add the meats and 2 cups chimichurri to a large mixing bowl and mix until well incorporated. Form into 8-ounce patties.
- Preheat a grill for cooking at high heat.
- Grill patties until they have crosshatch marks, 3 to 4 minutes per side. Add patties to buns and drizzle the bun tops with caramelized onions and chimichurri aioli.
GRILLED TENDERLOIN CHURRASCO WITH 3-HERB CHIMICHURRI
Provided by Food Network
Time 1h40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- For the beef: Put the tenderloin in a medium bowl and add the thyme, salt, garlic, and pepper. Let marinate in the refrigerator for 1 hour.
- Preheat the grill (gas or charcoal is fine) to 500 degrees F.
- Once hot, put the tenderloin on the grill and cook for 5 to 8 minutes per side. Stick in a Dutch oven and add the veggie stock. Let simmer for 15 minutes.
- For the chimichurri sauce: Add the tarragon, oregano, sage, olive oil, lemon juice, roasted garlic, and sea salt into a blender and blend until completely mixed. Spoon sauce over the tenderloin and serve.
CHURRASCO (GRILLED MARINATED SKIRT STEAK)
Like so many of the best Puerto Rican dishes, churrasco - garlicky wood-fire-grilled steak served with chimichurri - starts by tenderizing a tougher cut of meat (skirt steak) with a flavorful marinade. Although its origins are Argentinian and Brazilian (the word churrasco encompassing grilled meats in both Spanish and Portuguese), variations on the dish are Latin American staples. This recipe kicks up a classic Puerto Rican marinade with a bit of adobo seasoning, and then served with wasakaka, an herbaceous sauce from the Dominican Republic using lime juice. The steak should be grilled over an open fire (the smoke is key), but a gas grill will do, as will a cast-iron skillet. Serve with adobo roasted potatoes, maduros, white rice or arroz mamposteao, plus fresh tomato and avocado slices.
Provided by Von Diaz
Categories dinner, meat, steaks and chops, main course
Time 45m
Yield 4 servings
Number Of Ingredients 15
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.
CHURRASCO'S CHIMICHURRI SAUCE
This is a sauce from Churasco's, a local restaurant here in Houston that serves South American fare. At the restaurant this is served at the table with plantain chips as an appetizer and is also used to marinade their signature steaks with. It's good with other grilled meats, salmon,poultry, hot pasta, and to dress green salads. It's such a popular item that the Cordu'a brothers bottle it to sell in grocery stores.
Provided by Leslie in Texas
Categories Sauces
Time 15m
Yield 4 cups
Number Of Ingredients 5
Steps:
- In a medium bowl, combine all ingredients, whisking to mix well.
- Let stand for 2 hours before using, to blend flavors.
- Refrigerate leftovers.
Nutrition Facts : Calories 1018, Fat 108.7, SaturatedFat 15, Sodium 55.1, Carbohydrate 10.4, Fiber 3.1, Sugar 1.1, Protein 3.4
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- In a food processor, combine the parsley and garlic with the 3/4 cup of olive oil and the vinegar and pulse until smooth. Refrigerate the chimichurri for at least 2 hours or up to 8 hours.
- Using a sharp chef’s knife, make a 1/4-inch, lengthwise cut in the top of the tenderloin. Turning the tenderloin and rolling it out as you go, spiral-cut the meat until you have a long, rectangular piece about 1/4 inch thick.
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- Meanwhile, in a bowl, mix the remaining chimichurri and olive oil. Season with salt and pepper and serve with the steak.
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