Churrasco Con Pebre Recipes

CHILEAN SALSA FOR BBQ: PEBRE

Steps:

• Mix all the ingredients together in a bowl. Best if the salsa is made the same day it will be served.

CHILEAN PEBRE

Steps:

• Combine cilantro, olive oil, red wine vinegar, tomato, onion, lemon juice, chile peppers, tomato, garlic, salt, and pepper in a bowl; stir to combine.

PEBRE

Steps:

• Combine first 9 ingredients(parsley through garlic) in a food processor; pulse until minced, scraping the sides occasionally.
• Place herb mixture in a bowl, cover and refrigerate 1 hour. Stir in the oil before serving.
• Yield: 8 servings.

CHILEAN PEBRE SAUCE

Steps:

• Combine tomatoes, cilantro, scallions, garlic, red wine vinegar, chile-garlic sauce, olive oil, and garlic salt in a food processor or blender; process to the desired consistency. Refrigerate for 2 hours to let the flavors blend.

PEBRE

Steps:

• Cover aji pepper with hot water. Allow to soak for 15 minutes; drain.
• Combine tomato, onion, and cilantro in a food processor fitted with a blade. Add garlic and pulse a few times. Add drained pepper, lime juice, red wine vinegar, and olive oil. Blend until desired consistency has been achieved. Season with salt and pepper.
• Stir pebre to combine. Top with sliced jalapeno before serving.

PEPPER SAUCE FOR CHACARERO'S (PEBRE-CHILEAN NAME)

Steps:

• Cube the onion in small cubes Then add, sugar or salt or hot water and rinse, this is to neutralize the flavor of the onion (a trick often done in Caribean cooking i've found).
• Chop the cilantro and mix with the onion.
• Add: hot pepper paste, minced garlic, olive oil, vinegar, lime, water and salt to taste.
• Mix well and let stand.
• Serve on bread (Chacarero's sandwhich i posted) or on top of grilled meats.

CHURRASCO (GRILLED MARINATED SKIRT STEAK)

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 CON PEBRE

Steps:

• CHURRASCO:.
• Place a large skillet coated with cooking spray over medium heat until hot. Add sliced onion and sugar; cover and cook 10 minutes or until golden brown, stirring frequently. Keep warm.
• Prepare broiler.
• Cut tenderloin lengthwise with the grain into 6 even steaks. Place 1 steak between 2 sheets of heavy-duty plastic wrap;flatten to an even thickness using a meat mallet or rolling pin. Repeat procedure with remaining steaks.
• Combine salt and next 4 ingredients(salt through cumin). Rub salt mixture over both sides of steaks.
• Place steaks on broiler pan coated with cooking spray. Broil 2 minutes on each side or until desired degree of doneness.
• Top each steak with onion mixture; drizzle each with 1 tablespoon of Pebre.
• PEBRE:.
• Combine all ingredients, stirring with a whisk until well-blended. Store remaining sauce in an airtight container in the refrigerator for up to 2 weeks.