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.
TENDER JUICY SKIRT STEAK (CHURRASCO)
Ever wondered how to get a well-cooked, juicy piece of meat, without butterflying it or cutting down the middle to see if it's done and has a good color? Here you go! Serve with steamed veggies, mashed potatoes, salad, rice, or whatever you fancy.
Provided by Sweetie_12
Categories World Cuisine Recipes Latin American South American Brazilian
Time 8h58m
Yield 4
Number Of Ingredients 10
Steps:
- Whisk garlic, balsamic vinegar, grill seasoning, oregano, salt, and pepper together in a large bowl. Add steak and toss to evenly coat. Cover bowl with plastic wrap and marinate in the refrigerator, 8 hours to overnight.
- Heat olive oil in a skillet over medium-high heat until sizzling; add meat. Cook uncovered until liquids have drained from the steak, 3 to 5 minutes. Reduce heat to medium; cover.
- Cook steak for 15 minutes; uncover and flip. Add water to the skillet as needed to keep steak moist. Continue cooking until slightly firm, hot, and lightly pink in the center, about 15 minutes. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Transfer meat to serving plate; reserve liquid in the skillet.
- Place onion in the skillet with reserved liquids; cook and stir until softened, about 5 minutes. Reduce heat to low; add mushrooms. Cook and stir until mushrooms are warmed through, about 5 minutes. Pour onion mixture over steak.
Nutrition Facts : Calories 203.8 calories, Carbohydrate 9.2 g, Cholesterol 25.2 mg, Fat 11.8 g, Fiber 2.5 g, Protein 15.5 g, SaturatedFat 2.9 g, Sodium 1039.1 mg, Sugar 3.4 g
CHURRASCO (ARGENTINE GRILLED MEAT MARINADE )
This is a marinade for the churrasco dish. In Argentina, where this style of cooking developed, "churrasco" actually refers to many types of meats prepared on the grill. It's also popular with Nicaraguans. The churrasco cut steak is a long flat cut of skirt steak, cut from the "plate" of the cow. You might find it sold at some butcher shops as a "plate" steak. Don't confuse it with the flank steak, a similar cut, but NOT the same! The churrasco steak is typically marinated to make it tender and full of flavour. Serve topped with Recipe #456210. I did not include marinating time. Enjoy!
Provided by Nif_H
Categories South American
Time 10m
Yield 3 cups
Number Of Ingredients 10
Steps:
- Mash garlic, salt, and peppercorns into a paste, using a mortar and pestle. Stir in orange juice, lime juice, lemon juice, onion, and oregano. Let sit at room temperature for 30 minutes or longer. Whisk the garlic-orange juice mixture with the olive oil until well blended.
- Preparing the Meat: Preparing the meat is very easy. Place the meat in a large bowl or pan. Add enough marinade to cover the meat. Place a cover over the bowl or pan and place in the refrigerator a minimum of five hours, but preferably overnight.
- Grill the marinated meat outdoors on the barbecue. (Make sure your coals are hot and white!). For the steak - you can cook them however you like your it -- from rare to well done. However, the rarer the meat, the more tender and flavorful!
- Serve the meat with the Recipe #456210.
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.
GRILLED SKIRT STEAK (CHURRASCO)
Provided by Daisy Martinez
Categories main-dish
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Rub a generous amount of salt and pepper into both sides of the steaks. Rub the onion powder into the steaks, dividing it evenly. Put the steaks into a baking dish or container that holds them comfortably. Sprinkle the vinegar over the steaks and brush them with the olive oil. Marinate the steaks at room temperature for up to 30 minutes or refrigerate for up to 2 days. Heat a gas grill to medium-high or heat a large grill pan over medium-high heat. Grill the steaks, turning only once, to desired doneness. Remove from the grill and let rest 5 minutes. If desired, slice the steaks thinly against the grain before serving. Drizzle some of the chimichurri over the steaks and pass the rest separately. ;
- In a food processor, pulse the parsley and garlic until finely chopped. Scrape into a bowl and stir in the olive oil and vinegar. Season with salt and pepper, to taste. Add the red pepper flakes, if using, for a spicy chimichurri.
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.
GRILLED CHURRASCO
Provided by Food Network
Number Of Ingredients 16
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.
FRANGO CHURRASCO (GRILLED LEMON & GARLIC CHICKEN)
Light up the grill and throw on this Brazilian-inspired barbecued chicken with a piri-piri, paprika and coriander marinade
Provided by Jennifer Joyce
Categories Main course
Time 30m
Number Of Ingredients 8
Steps:
- Place the chicken in a shallow, non-metallic dish and cover with all the other ingredients and mix everything together. Cover and chill for at least 2 hrs, or overnight if possible. Bring to room temperature 1 hr before grilling.
- Thread half the thighs onto 2 large metal skewers, or wooden ones soaked in water for 10 mins. Repeat with the remaining thighs and another 2 skewers. Heat an outdoor barbecue until very hot, or use an oven grill. Place on the grill for 6 mins on one side, then turn over and cook for 4 mins. Cook for a few mins more on each side if they are large - keep the heat on medium so they don't burn. Remove and keep warm under foil.
Nutrition Facts : Calories 337 calories, Fat 23 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Protein 26 grams protein, Sodium 1.1 milligram of sodium
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