Churrasco Daisy Recipes

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BRAZILIAN CHURRASCO (MIXED GRILL)



Brazilian Churrasco (Mixed Grill) image

Churrasco is the national barbecue of Brazil, where spit-roasting has been raised to the level of art. Think whole meal cooked on a rotisserie and don't think of a barbecue season without it. Simply defined, churrasco is a Brazilian mix grill with the meats cooked on a rotisserie. Some people believe that the word churrasco comes from Spanish, socarras, meaning to burn or singe. You know, the socarrat, that burnt crusty part on the bottom of a paella pan that everybody wants. So from socarrat to churrasco? Well, it's an easy leap if you drink enough caipirinhas. It starts with a cut of beef you probably haven't heard of. It's called picanha in Brazilian and top capped sirloin in the U.S., and it's actually the top piece of sirloin with this thick cap of fat. Next is a chicken that has been marinated in salt, pepper, and garlic with a squeeze of fresh lime juice. Mini bell peppers, sausages, and onion on skewers finish off the mixed grill. More Brazilian Barbecue Recipes: Brazilian Beer Chicken Brazilian Rotisserie Pineapple Brazilian Rib Roast Stuffed With Chorizo & Cheese With Ember-Roasted Salsa ShareTweetPin367 Shares

Provided by Steven Raichlen

Number Of Ingredients 1

For the chicken: 4 cloves garlic, finely chopped 1/4 cup chopped fresh cilantro or flat-leaf parsley (optional) 1/2 cup fresh lime juice 1/4 cup extra virgin olive oil Coarse sea salt and freshly ground black pepper 6 bone-in, skin-on chicken thighs For the beef: 1 4-pound piece top sirloin cap (picanha), fat trimmed to 1/2 inch For the kielbasa: 1-1/2 pounds kielbasa sausage, cut into 3-inch lengths For the vegetables: 12 or more baby bell peppers, mixed colors 2 medium onions, peeled and quartered lengthwise Extra virgin olive oil Salt Molho a Campanha (Brazilian country salsa), for serving (see recipe)

Steps:

  • Step 1: Make the marinade for the chicken: In a small mixing bowl, combine the garlic, cilantro or parsley, if using, lime juice, olive oil, and salt and pepper and whisk to mix. Place the chicken thighs in a resealable plastic bag and pour the marinade over them. Seal the bag and marinate in the refrigerator for 1 to 2 hours, turning the bag occasionally so the thighs marinate evenly. ShareTweetPin367 Shares Step 2: In the meantime, trim the sirloin cap of any silverskin. Slice it crosswise against the grain into 2-inch-wide pieces. Season generously on all sides with salt and pepper, then form into a "C" shape with the fat cap on the outside. Skewer the pieces of meat through the bottom and top sides to maintain the "C" shape. ShareTweetPin367 Shares Step 3: Skewer the kielbasa and the vegetables on separate skewers. Brush the onions on all sides with olive oil and season with salt and pepper. ShareTweetPin367 Shares Step 4: Remove the chicken thighs from the marinade (discard the marinade) and pat dry with paper towels. Skewer the chicken thighs. ShareTweetPin367 Shares Step 5: If you have a Brazilian-style rotisserie, like a Carson, set it up according to the manufacturer's instructions. Build a wood or charcoal fire and preheat to medium-high (400 degrees). Insert the skewers in the sockets, beef and kielbasa on the top row, chicken, onions, and peppers on the bottom row. Spit-roast until each is cooked to taste: about 35 to 40 minutes for the chicken and onions, 45 minutes for the beef, and 30 minutes for the peppers and kielbasa. Rotate the skewers every 10 minutes or so (or as needed) so each ingredient spends some time close to the coals. You may need longer or shorter cooking times, depending on the heat of your fire. Cook the chicken through (to an internal temperature of 165 degrees). Serve the beef crusty on the outside and medium-rare (130 to 135 degrees) inside. ShareTweetPin367 Shares Step 6: Serve the meats with the salsa. ShareTweetPin367 Shares

CHURRASCO WITH CHIMICHURRI



Churrasco with Chimichurri image

Provided by Food Network

Categories     main-dish

Time 1h35m

Yield 4 servings

Number Of Ingredients 12

5 to 6-inch piece of beef tenderloin (cut from the center-about 1 1/2 pounds)
1 cup cilantro leaves
1/2 cup fresh mint leaves
1 cup flat-leaf parsley
6 cloves fresh garlic, peeled
1/2 teaspoon hot pepper flakes
1 cup extra-virgin olive oil
1/3 cup white vinegar
1/3 cup water
1 teaspoon salt
1/2 teaspoon black pepper
Special Equipment: 2 cups oak chips, soaked in cold water for 1 hour, then drained (optional)

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



Churrasco image

Provided by Food Network

Time 9h15m

Yield 4 servings

Number Of Ingredients 24

1/2 bunch fresh parsley
1 bunch fresh cilantro
6 cloves garlic
1/2 cup freshly squeezed lime juice
1 cup olive oil
2 pounds skirt steak
1 cup dried black beans
1/2 large white onion, cut into small dice
2 cloves garlic, minced
1/2 red bell pepper, diced
1/2 green bell pepper, diced
2 ounces pancetta, cut into small dice
2 teaspoons ground cumin
1 cup long-grain white rice
Salt and freshly ground black pepper
1 bay leaf
4 quail eggs
Guacamole, for serving, recipe follows
2 ripe avocados, diced
1/2 beefsteak tomato, chopped
1/2 bunch fresh cilantro, minced
Juice of 3 limes
4 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper

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.

GRILLED CHURRASCO



Grilled Churrasco image

Provided by Food Network

Number Of Ingredients 16

4 beef skirt steaks (12-14 ounces each)
Churrasco Rub, recipe follows
Olive oil
Chimichurri Sauce, recipe follows
1 1/2 cups Parsley, curly
2 cup Cilantro, fresh
4 cloves Roasted Garlic
1/2 cup Olive oil
1/2 Teaspoons Garlic, granulated
Pinch Salt
1/2 Tablespoons Crushed red pepper
1/2 cup Vinegar, red wine
7.5 Tablespoons Kosher salt
1 Tablespoons Black pepper
1/2 Tablespoons Granulated garlic
1 Teaspoon Fennel seed

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.

CHURRASCO (GRILLED MARINATED SKIRT STEAK)



Churrasco (Grilled Marinated Skirt Steak) image

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

1 1/2 pounds skirt steak or tri-tip (see Tip)
3 large garlic cloves
1 tablespoon fresh oregano leaves, finely chopped
1 tablespoon white vinegar
2 teaspoons olive oil
1 tablespoon adobo seasoning (preferably Loísa or Badía brands)
2 teaspoons kosher salt (such as Diamond Crystal), plus more to taste
1/3 cup fresh lime juice
1/2 cup fresh flat-leaf parsley leaves, finely chopped
1/4 cup fresh cilantro leaves, finely chopped
1/4 cup fresh oregano leaves, finely chopped
1/4 cup extra-virgin olive oil
2 garlic cloves, minced
1 teaspoon kosher salt (such as Diamond Crystal)
1/4 teaspoon freshly ground black pepper

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 (ARGENTINE GRILLED MEAT MARINADE )



Churrasco (Argentine Grilled Meat Marinade ) image

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

3 heads garlic (about 30 to 40 cloves)
2 teaspoons salt
1 teaspoon black peppercorns
1 cup orange juice
1/4 cup fresh lime juice
1/4 cup fresh lemon juice
1 cup onion, minced
2 teaspoons oregano
1 cup Spanish olive oil
meat, of choice pounded or cut thin (beef, chicken, pork)

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.

TENDER JUICY SKIRT STEAK (CHURRASCO)



Tender Juicy Skirt Steak (Churrasco) image

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

3 cloves garlic, minced
2 tablespoons balsamic vinegar, or to taste
2 tablespoons grill seasoning
2 tablespoons chopped fresh oregano
salt and ground black pepper to taste
1 pound skirt steak
2 tablespoons olive oil, or as needed
¼ cup water, or as needed
1 onion, chopped
1 (8 ounce) can mushrooms, drained

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

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