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 DE FLANK STEAK
Churrasco de Flank Steak
Provided by Jane Kaylie
Categories Meat Appetizers
Time 35m
Number Of Ingredients 10
Steps:
- 1. Prepare a medium to high temperature open flame grill, charcoal or wood. (The flames must get very close to the meat.)
- 2. Apply a generous amount of salt to the flank steak without rubbing it. (The salt must be loose or the meat will be too salty.)
- 3. Grill meat approximately 5 minutes on each side for medium rare, turning only once.
- 4. Once cooked, take steak in tongs and remove extra salt by slapping side of large knife against filet.
- 5. low meat to rest 2-3 minutes before slicing it. Using a large chef knife chop the parsley and cilantro. Place in bowl and add all other chimichurri ingredients.
- 6. Serve alongside steak.
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.
More about "flank steak churrasco guatemalan recipes"
ORANGE & ONION MARINATED FLANK STEAK (GUATEMALAN) …
From recipezazz.com
- To make the marinade, combine orange slices, onion, oregano, oil salt, and pepper in a large zipper-type plastic bag. Seal the bag and squeeze the ingredients to mix them and force juice out of orange slices.
- Add the steak and work marinade into meat with your hands. Marinate in refrigerator for 1-3 hours, or overnight.
HILACHAS - GUATEMALAN SHREDDED BEEF STEW - A TASTE …
From atastefortravel.ca
CHURRASCO - LATIN GRILLED BEEF RECIPE - TASTE THE ISLANDS
From tastetheislandstv.com
CHURRASCO STEAK RECIPE - SERIOUS EATS
From seriouseats.com
CHURRASCO WITH CHIMICHURRI SAUCE - DINNER AT THE ZOO
From dinneratthezoo.com
SIZZLING DELIGHT: AUTHENTIC GUATEMALAN CHURRASCO
From culinarycreationss.com
GUATEMALAN BARBECUE EXPERIENCE – CHURRASCO - THE ANTIGUA GUIDE
From theantiguaguide.com
CHURRASCO (LATIN GRILLED SKIRT STEAK) - GYPSYPLATE
From gypsyplate.com
BEST CHURRASCO RECIPE - HOW TO MAKE CHURRASCO - DELISH
From delish.com
CHURRASCO STEAK RECIPE (WITH CHIMICHURRI SAUCE)
From curlsnpearlsss.com
CHURRASCO A GOOD GUATEMALAN BBQ FOR FATHER’S DAY
From revuemag.com
CHURRASCO DE FLANK STEAK (FLANK STEAK BRAZILIAN STYLE)
From today.com
HOW TO GRILL THE PERFECT CHURRASCO STEAK - GRILLSEEKER
From grillseeker.com
20 BEST FLANK STEAK RECIPES - WHAT TO MAKE WITH FLANK …
From thepioneerwoman.com
CHURRASCO STEAK RECIPE | THE NOVICE CHEF
From thenovicechefblog.com
CHURRASCO! A GUATEMALAN BARBECUE EXPERIENCE – REVUE …
From revuemag.com
(RECIPE) CHURRASCO FLANK STEAK WITH CHIMICHURRI SAUCE - TEXAS DE …
From texasdebrazil.com
CHURRASCO! A GUATEMALAN BARBECUE EXPERIENCE - AMALIA LATIN …
From amaliallc.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love