Churrasco Steak With Chimichurri Recipes

CHURRASCO CON CHIMICHURRI - GRILLED SKIRT STEAK

Steps:

• Step 1 In a small bowl, combine cilantro, parsley, oregano, onion, garlic and hot pepper flakes, if desired. Stir in lemon juice and vinegar. Slowly drizzle in olive oil, stirring constantly until combined. Season with adobo. Cover and refrigerate until ready to use (can be kept in refrigerator for up to 3 days). Step 2 Prepare grill to medium-high heat, or heat grill pan over medium-high heat. Sprinkle steak on both sides with sazon and adobo. Cook steak, flipping, until golden brown, about 6 minutes for medium rare. Step 3 Transfer steak to serving plates; top with chimichurri sauce. More Cooking Tips

CHURRASCO STRIP STEAK WITH CHIMICHURRI SAUCE

Steps:

• Start early in the Morning, remove the boot strap tendon sometimes found on the outside edge of the steaks.
• Pour on marinade and let them stand all day.
• Using parsley leaves fill measuring cup to make 1 full packed cup.
• Mix together all sauce ingredients except oil in a food processor or blender to form a paste.
• Dribble in a little oil at a time until fully blended.
• Taste, add more seasonings if desired.
• Set aside.
• Take steaks out of marinade and pat dry.
• Grill on hot grill until medium-rare (Ok, Hubby teases me, I like mine a little more done than that).
• Serve with some sauce spooned over each steak.

CHURRASCO WITH CHIMICHURRI

Steps:

• Prepare the chimichurri. Combine the herbs and garlic in a food processor and finely chop. Add the oil, vinegar, water, salt, pepper and hot pepper flakes and process to make a thick sauce. Correct the seasoning, adding salt or vinegar, to taste. The chimichurri should be highly seasoned. Pour a 1/4 of the chimichurri into a baking dish just large enough to hold the tenderloin.
• Holding the knife parallel to the cutting board, cut the tenderloin lengthwise into 4 flat even slices. Place each slice between 2 sheets of plastic wrap and pound with the side of a cleaver (or a scaloppini pounder) to a thickness of 1/4-inch. Arrange the steaks on top of the chimichurri in the baking dish. Pour another 1/4 of the chimichurri on top. Marinate the beef for 30 minutes to 1 hour.
• Set up the grill for direct grilling and preheat to high. If using charcoal, toss the chips directly on the coals. If using gas, place them in the smoker box and preheat until you see smoke. If your grill lacks a smoker box, use a foil smoking pouch. Arrange the beef slices on the grate on the diagonal and grill until cooked to taste, about 2 minutes a side for medium-rare, rotating the slices 90 degrees after 1 minute to create an attractive crosshatch of grill marks. Transfer the churrasco to plates or a platter and serve with the remaining chimichurri sauce on the side.

CHURRASCO WITH RISOTTO MAMPOSTEAO

Steps:

• In a rice pot (caldero) or Dutch oven over medium heat, add the oil. Heat up for about 2 minutes, then add the butter, thyme and onions. Cook, continuously folding over the ingredients with a rubber spatula, until the onions become translucent. Add the rice and sauté with the other ingredients for 3 minutes, stirring constantly. Add the wine and fold the ingredients over for an additional 5 minutes. Add 1 cup of chicken stock at a time and continue to cook, folding the ingredients over and over until the liquid has been absorbed. Continue until the last of the chicken stock has been added. The rice will be done to al dente after a total time of 45 minutes. Set aside.
• For the chimichurri: Stir together the oil, vinegar, cilantro, parsley, oregano, salt and pepper in a bowl. Set aside.
• For the habichuelas criollas: In a large pot over medium heat, add the oil and allow to heat up. Add the bell peppers and onions, then add the adobo, chicken base, cumin, garlic, oregano, sazón completo, sazón con achiote, thyme and tomato paste. Gently fold over the ingredients in the pot. Do not allow to stick. Cook, folding the ingredients constantly, 5 minutes. Add the pink beans and their liquid. Lower the heat and simmer for 10 minutes. Set aside.
• For the pico de gallo: In a mixing bowl, add the onions, tomatoes, cilantro and lime juice and gently mix. Add salt and pepper to taste. Set aside.
• For the risotto mamposteao: Salt and pepper both sides of the skirt steak and grill accordingly to desired doneness.
• In a nonstick pan over medium heat, add the oil; allow to heat up. Add 1/4 cup habichuelas criollas and with a rubber spatula move the ingredients around. After 1 minute add 2 1/4 cups of the cooked rice and fold the ingredients with a spatula until mixed. Add the chicken stock and heavy cream. Cook, continuously folding the ingredients over (do not allow to sit), 3 minutes. Add the Parmesan and continue to cook, folding ingredients over until the risotto becomes thick.
• On a plate, place some risotto mamposteao with sliced skirt steak over. Add pico de gallo on top before drizzling chimichurri sauce over the steak. Repeat to make 3 to 5 more plates.

BROILER STEAKS WITH CHIMICHURRI

Steps:

• COMBINE all the chimichurri ingredients in a food processor and pulse until finely chopped. Spoon into a small bowl, cover, and refrigerate until serving time.
• HEAT the broiler. Coat the steaks liberally with olive oil and sprinkle with salt and pepper.
• BROIL about 4 inches from the heat source for 7 minutes on the first side. Flip the steaks and broil for 3 to 6 minutes on the second side, until the internal temperature reaches 120°F for medium rare.
• LET the steaks rest for 10 minutes before carving into 1-inch slices. Serve the slices on a platter with the chimichurri on the side.

ROASTED NEW YORK STRIP STEAK WITH CHIMICHURRI SAUCE

Steps:

• Preheat the oven to 400 degrees F.
• Mix together 3 tablespoons olive oil, cumin, red pepper flakes, oregano and salt to taste in a bowl and coat the steaks in the mixture.
• Heat a large frying pan on high heat and fry the steaks on each side for 2 to 3 minutes until they are browned.
• Place two 1 1/2 to 2 feet long sheets of Reynolds Wrap® Aluminum Foil on a table and place each steak in the center of the foil and fold up the ends and the outside of the foil to create a packet.
• Bake the steak for 10 minutes for a medium-rare internal temperature. Add 5 more minutes of baking to achieve a medium internal temperature.
• Remove the steaks from the packets and let them rest for 2 to 3 minutes before serving.
• Combine the garlic, parsley, cilantro, red wine vinegar, remaining 2 tablespoons of olive oil and salt and pepper in a food processor and process on high speed until it becomes like a paste.
• Serve the steak alongside the Chimichurri Sauce.

STEAK WITH CHIMICHURRI SAUCE

Steps:

• Place chopped parsley in small metal bowl. Whisk in 1/2 cup olive oil, lemon juice, garlic and crushed red pepper. Season to taste with salt and pepper. Refrigerate at least 4 hours. (Can be made 1 day ahead.) Bring to room temperature before using.
• Heat remaining 1 tablespoon oil in heavy large skillet over medium-high heat. Sprinkle both sides of steaks with salt and pepper. Add steaks to skillet and cook until desired doneness, about 3 minutes per side for medium-rare. Slice steaks crosswise and arrange on platter. Spoon chimichurri sauce over and serve.

FLANK STEAK CHURRASCO WITH CHIMICHURRI ROJO

Steps:

• Slice the steak against the grain at 45 degree angle into 1/4"-thick strips.
• In a large bowl whisk together remaining ingredients.
• Preheat grill to medium.
• Toss meat slices into the chimichurri to coat.
• Thread 4-5 strips (6 oz) onto each of 4 metal skewers. Fold each strip accordion-style, then spear through the center with the skewer. Spread strips down length of the skewer.
• Grill skewers, covered, for 3 minutes. Turn, baste with remaining chimichurri, and grill, covered, for 3 more minutes.

CHIMICHURRI SAUCE FOR STEAKS

Steps:

• In a blender or food processor, combine the parsley, garlic, oil, vinegar, lemon juice, salt, ground black pepper and cayenne pepper. Mix well, but do not puree.