Grilled Skirt Steak Churrasco Recipes

TENDER JUICY SKIRT STEAK (CHURRASCO)

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.

TRADITIONAL CHURRASCO

Steps:

• Gather the ingredients.
• Preheat grill for medium-high heat.​
• Salt and pepper both sides of the steaks.
• Cut the steaks into 2-inch wide strips.
• Roll skirt steak strips into coils and place about 3 to 4 on large metal skewers.
• Place onto grill and cook for 4 to 5 minutes per side.
• When the meat is cooked through (internal temperature between 155 to 165 F), remove from heat.
• While the meat is resting, combine the salt, pepper, olive oil, onion, garlic, red wine vinegar, parsley, and oregano in a small dish.
• Pour over the skirt steak and serve with your choice of sides.

GRILLED SKIRT STEAK WITH A SALSA-LIKE SAUCE MADE OF CHARRED LONG HOT PEPPERS, GARLIC, ANCHOVY, LEMON ZEST AND OLIVE OIL

Steps:

• For the salsa-like sauce: Add garlic to a small saucepan over low heat and just cover with olive oil. Cook, about 30 minutes. Add anchovies and continue to cook, using the back of a wooden spoon to break up the anchovies and garlic, until anchovies melt, about 15 minutes more. Remove from heat and set aside.
• Preheat a grill for cooking over high heat.
• Grill long hot peppers on each side until softened and lightly charred. Remove from grill, roughly chop and place in a large bowl. (Leave grill on.) Add the garlic-anchovy mixture and mix to combine. Add lemon zest and juice to taste. Mix to combine.
• For the grilled skirt steak: Sprinkle skirt steak with salt and pepper. Grill steak about 2 minutes on each side for medium-rare. Remove from grill and allow to rest.
• Slice steak on a bias and place on a serving platter. Top steak with salsa-like sauce. Sprinkle with parsley. Serve!

GRILLED SKIRT STEAK

Steps:

• Prepare grill for cooking over direct heat with hot charcoal (high heat for gas; see Grilling Procedureepi:recipelink.
• While grill is heating, coarsely crush peppercorns with a mortar and pestle or by wrapping them in a kitchen towel and pressing with bottom of a heavy skillet.
• Pat steaks dry and sprinkle both sides with salt and crushed pepper, pressing to help adhere. Grill steaks on lightly oiled grill rack (covered only if using a gas grill), turning over once and moving around to avoid flare-ups if necessary, 6 to 8 minutes total for medium-rare. Transfer steaks to a cutting board and let stand, loosely covered with foil, 5 minutes. Thinly slice steaks diagonally.

GRILLED SKIRT STEAK WITH GARLIC AND HERBS

Steps:

• In a blender or food processor, combine basil, scallions, lemon thyme, garlic, peperoncini, salt and lemon zest and juice. Pour olive oil over mixture; blend until it turns to paste.
• Using paper towels, pat steak dry and place in a large bowl; slather paste mixture all over meat. Cover and refrigerate at least 30 minutes or overnight.
• Light the grill or heat the broiler with the rack as close to the heat source as possible. Use a paper towel to pat steak dry. (You can leave some of the paste, but for the best sear, the meat should be dry when it hits the grill.) Grill meat over direct heat until char lines appear, and meat is done to taste, 3 to 5 minutes per side, or broil until charred, 2 to 5 minutes per side. Let rest for 5 minutes before slicing against the grain and serving, garnished with herbs and scallions.

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

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!

CHURRASCO (ARGENTINE GRILLED MEAT MARINADE )

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.

GRILLED SIRLOIN STEAK (COLOMBIAN CHURRASCO)

Steps:

• Prepare the chimichurri. Combine the parsley and garlic in a food processor and process until finely chopped. Add the oil, 1/4 cup vinegar, water, 1 1/2 teaspoons salt, and 1 teaspoon pepper and process to make a thick sauce. Correct the seasoning, adding salt, pepper, or vinegar as necessary; the mixture should be highly seasoned. Place half the chimichurri in a bowl or crock for serving; pour the remainder over the meat. Cover and let marinate in the refrigerator, 30 minutes, turning several times.
• Preheat the grill to high (or broiler).
• When ready to cook, oil the grill grate. Drain the beef and place it on the hot grate. Grill, turning with tongs, until cooked to taste, about 10 minutes per side for medium-rare. Serve with the remaining chimichurri sauce.
• it is normally served on a wooden cutting board. I cut it like london broil in thin slices across the grain.