Churrasco Argentine Grilled Meat Marinade

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!

Recipe From food.com

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.


CHURRASCO SKIRT STEAK CUBAN-STYLE WITH MARINADE RECIPE RECIPE - (5/5)



Churrasco Skirt Steak Cuban-Style with Marinade Recipe Recipe - (5/5) image

Recipe From keyingredient.com

Provided by kbartell

Number Of Ingredients: 19

Beef skirt steak cut in long steaks (about 3/4 pound per person or more)
Cuban Churrasco (Mojo) Marinade
3 heads garlic -- about 30 to 40 cloves
2 teaspoons salt
1 teaspoon black peppercorns
1 and 1/2 cups sour orange juice
(If you can't get sour orange juice in your area, use two parts orange to one part lemon and one part lime)
1 cup minced onion
2 teaspoons oregano
1 cup Spanish olive oil
Cuban Chimichurri Sauce
1 large bunch of cilantro leaves
8 cloves garlic
1/4 cup vinegar
Juice of one lime
2/3 cup olive oil
1/2 cup onion
Dash or two of red pepper flakes
Salt and Pepper to taste

Steps:

  • Mojo Marinade To make the marinade: Mash garlic, salt, and peppercorns into a paste, using a mortar and pestle. Stir in sour orange 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 mojo 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. Chimichurri Sauce While your meat is marinating, make the sauce. We like to make it the easy way. Put everything except the olive oil in a blender and using the "chop" setting, click on and off until you have a thick mixture. Do not over process! This is the kind of dish you need to taste and adjust so that you get just the right flavor! So taste it! (The best way to taste it is with a piece of bread.) Whisk in the olive oil. (If you use the blender to incorporate the oil, the oil and liquids will emulsify, giving your chimichurri a white, paste-like texture.) Add salt, pepper, more vinegar and lime juice as needed. The flavor should be very intense with garlic and cilantro. Don't be stingy with the salt either! Grilling the Meat Grill the marinated steaks outdoors on the barbecue. (Make sure your coals are hot and white!) You can cook them however you like your steak -- from rare to well done. However, the rarer the meat, the more tender and flavorful! Serve the meat with the chimichurri sauce -- it tastes great!


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.

Recipe From allrecipes.com

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
Calories203.8 calories
Carbohydrate9.2 g
Cholesterol25.2 mg
Fat11.8 g
Fiber2.5 g
Protein15.5 g
SaturatedFat2.9 g
Sodium1039.1 mg
Sugar3.4 g

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.


CHURRASCO STEAK WITH CHIMICHURRI



Churrasco Steak with Chimichurri image

Recipe From foodnetwork.com

Provided by Robert Irvine : Food Network

Time P1DT35m

Yield 4 servings

Number Of Ingredients: 18

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

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.




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