Churrasco Recipes

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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



Tender Juicy Skirt Steak (Churrasco) image

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

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

CHURRASCO STEAK WITH CHIMICHURRI

Provided by Robert Irvine : Food Network

Time P1DT35m

Yield 4 servings

Number Of Ingredients 18



Churrasco Steak with Chimichurri image

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.

1/3 cup grapeseed oil
15 cloves garlic, smashed
1 cup thinly sliced onions
2 teaspoons dried oregano
1 cup orange juice
One 2-pound skirt steak, cut into four 8-ounce steaks
8 cloves garlic, minced
3 limes, zested and juiced
1 1/2 cups chopped fresh cilantro
1 cup chopped fresh parsley
1/3 cup chopped fresh oregano
1/3 cup red wine vinegar
2 teaspoons chile flakes
1/3 cup olive oil
Kosher salt and black pepper
1 tablespoon butter
Juice of 1/2 lime
4 cups cooked white rice, for serving

CHURRASCO

Provided by Food Network

Time 9h15m

Yield 4 servings

Number Of Ingredients 24



Churrasco image

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.

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

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



Churrasco (Argentine Grilled Meat Marinade ) image

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.

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)

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