Grilled Sirloin Steak Colombian Churrasco Recipes

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.

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.

Steps:

• In a shallow dish, combine the first seven ingredients; add beef and turn to coat. Cover and refrigerate for at least 3 hours or overnight., Drain and discard the marinade. Prepare grill for indirect heat. Grill, covered, over indirect medium heat or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).

Steps:

• In a large resealable plastic bag, combine the first seven ingredients; add beef.
• Seal bag and turn to coat; refrigerate for at least 3 hours or overnight.
• Drain and discard the marinade.
• Grill steak, covered, over indirect medium heat for 1-1/2 to 2 hours, turning once, or until meat reaches desired doneness.

Steps:

• Place steaks between wax paper and pound with a mallet to 1/4 inch thickness; set aside.
• In a large resealable plastic bag, combine oil, mustard, cumin, garlic, cilantro, and salt and pepper; add steaks, seal (squeezing out as much air as possible), and work marinade over all sides of the meat.
• Refrigerate to marinate at least one hour, up to overnight.
• Meanwhile, prepare the hogao; heat oil in a skillet over medium low heat, add tomatoes, green onions, garlic, ground cumin and cook until tomatoes soften, about 15 or 20 minutes.
• Reduce heat to low and add in salt and pepper to taste and cilantro, cook until tomatoes break down, about 10 minutes more; remove from heat.
• Heat a large skillet, over medium heat; add 1 tablespoon vegetable oil.
• Place steaks into skillet and cook 3 minutes per side.
• Add 1 1/2 cups hogao, cover and cook for 7 minutes more; serve.

Steps:

• Combine mustard and pepper; rub over both sides of steaks. Grill, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., In a small bowl, combine the butter, parsley, garlic and cumin. Serve with steaks.

Steps:

• In a shallow dish, combine the first six ingredients. Add steak and turn to coat. Cover and refrigerate 8 hours or overnight, turning occasionally., Drain and discard marinade. Grill steaks, covered, over medium-hot heat for 3-5 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).