Paulista Churrasco Recipes

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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

PAULISTA CHURRASCO

Make and share this Paulista Churrasco recipe from Food.com.

Provided by PalatablePastime

Categories     Steak

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 8



Paulista Churrasco image

Steps:

  • Marinate the beef overnight in the juice of 1 lemon, salt and garlic.
  • The next day, barbecue the meat, until done to your preference, turning frequently.
  • Serve with a sauce made with the remaining lemon, the hot pepper, onion and cilantro.

2 lbs beef tenderloin
3 teaspoons salt
2 lemons, juice of
2 garlic cloves, mashed
1/4 teaspoon pepper
1/2 teaspoon crushed red pepper flakes
1 large onion, chopped
1/2 cup cilantro leaf

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



Churrasco (Grilled Marinated Skirt Steak) image

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.

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

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  • In a food processor, combine the parsley and garlic with the 3/4 cup of olive oil and the vinegar and pulse until smooth. Refrigerate the chimichurri for at least 2 hours or up to 8 hours.
  • Using a sharp chef’s knife, make a 1/4-inch, lengthwise cut in the top of the tenderloin. Turning the tenderloin and rolling it out as you go, spiral-cut the meat until you have a long, rectangular piece about 1/4 inch thick.
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  • Churrasco with Chimichurri. This recipe utilizes butterflied tenderloin cooked in Nicaraguan style. Blend up some olive oil, vinegar, garlic, and parsley and refrigerate it for two hours at the least and eight hours at the most.
  • Brazilian Churrasco. Rub in sea salt to both sides of the steak, oil the grill grate, and cook it on preheat until brown. After 5 minutes, flip the steak whilst scraping as much of the salt from the top as possible.
  • Churrasco con Chimichurri. For this take on chimichurri sauce, mix garlic, hot pepper flakes, cilantro, onion, oregano, and parsley with vinegar and lemon juice.
  • Churrasco Chicken. This recipe offers a Portuguese-style marinade for chicken breasts that are then grilled. This is a great way to change up the traditional churrasco recipe by using chicken instead of beef.
  • Argentinian Churrasco. Create your sauce for this Argentinian Churrasco by mixing lime juice, cilantro, vinegar, garlic, pepper, salt, olive oil, parsley, oregano, and chili flakes.


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