Recipe For Churrasco Steak

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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!

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.

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.

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

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.

Nutrition Facts : Calories 203.8 calories, Carbohydrate 9.2 g, Cholesterol 25.2 mg, Fat 11.8 g, Fiber 2.5 g, Protein 15.5 g, SaturatedFat 2.9 g, Sodium 1039.1 mg, Sugar 3.4 g

CHURRASCO



Churrasco image

Provided by Food Network

Time 9h15m

Yield 4 servings

Number Of Ingredients 24

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

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.

CHURRASCO STEAK WITH CHIMICHURRI



Churrasco Steak with Chimichurri image

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.

TRADITIONAL CHURRASCO



Traditional Churrasco image

This is a great recipe for Brazilian-style skirt steak on skewers. These delicious morsels are great served up with rice and grilled vegetables.

Provided by Derrick Riches

Categories     Entree

Time 30m

Yield 6

Number Of Ingredients 9

2 pounds skirt steak
2 teaspoons sea salt (plus more to taste)
1 teaspoon black pepper (plus more to taste)
1/2 cup olive oil
1/4 cup onion (minced)
2 cloves garlic (minced)
2 tablespoons red wine vinegar
2 tablespoons flat-leaf parsley (finely chopped)
1 tablespoon fresh oregano (minced)

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.

Nutrition Facts : Calories 527 kcal, Carbohydrate 2 g, Cholesterol 90 mg, Fiber 0 g, Protein 38 g, SaturatedFat 11 g, Sodium 833 mg, Sugar 0 g, Fat 40 g, ServingSize Serves 6, UnsaturatedFat 0 g

GRILLED SIRLOIN STEAK (COLOMBIAN CHURRASCO)



Grilled Sirloin Steak (Colombian Churrasco) image

In some countries Churrasco is made from filet mignon, skirt steak, or beef tenderloin and pounded thin. In Colombia is made from sirloin (my grocery calls it London Broil cut) and is about 1 to 1 1/2 inch thick. It's marinated in chimichurri sauce then grilled or broiled.

Provided by threeovens

Categories     Steak

Time 50m

Yield 4 , 4-6 serving(s)

Number Of Ingredients 8

2 lbs top sirloin steaks
1 bunch fresh parsley, about 2 cups leaves
4 garlic cloves, minced
1 cup olive oil
1/4 cup red wine vinegar (to taste)
3 tablespoons water
1 1/2 teaspoons salt (to taste)
1 teaspoon black pepper (to taste)

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.

Nutrition Facts : Calories 1231.1, Fat 106, SaturatedFat 27.7, Cholesterol 222.1, Sodium 1046.8, Carbohydrate 2.9, Fiber 1, Sugar 0.2, Protein 64.7

CHURRASCO



Churrasco image

Provided by James Beard

Categories     Beef     Broil     Rosemary     White Wine     Summer     House & Garden

Number Of Ingredients 8

a large sirloin of 7 pounds or more: about 3 inches thick; or you can use two steaks with a combined weight of 7 or more pounds.
butter seasoned to taste with dried rosemary
2 cups of finely chopped green onions
1/2 pound plus 2 tablespoons of butter
dash or two of dried rosemary
1 1/2 teaspoons ground black pepper
1 cup of white wine
1/2 cup of wine vinegar

Steps:

  • Broil the steak and during the cooking baste once or twice with the herbed butter. Cook the meat just to the rare state and char it at the last minute.
  • Meanwhile prepare the following sauce: Sauté onions in 1/2 pound of butter until just soft. Add rosemary, black pepper, white wine and vinegar.Bring this to a boil, lower the heat and simmer for 5 minutes.Taste for seasoning and add rest of butter.
  • When the steak is ready, cut it in rather thin diagonal slices and put these in the sauce for a minute. Serve each person some of the sauce with the meat.
  • Good accompaniments for this steak dish are home fried potatoes, sautéed or roasted onions, and French bread with butter. For a drink, beer is the best choice, since the vinegar in the sauce will kill a good wine.
  • Varitation
  • Substitute any other steak cut; or slice rare rib roast of beef and serve it in the same manner.

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



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

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!

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From beantrain.com


MIAMI'S #1 STEAK, SKIRT STEAK GRILLED AKA CHURRASCO RECIPE!
By Mile, the most popular steak in Miami, is Churrasco Steak, AKA Skirt steak. This steak is so popular that you will find it in every restaurant in Miami! ...
From youtube.com


CHURRASCO STEAK MARINADE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


CHURRASCO STEAK RECIPE RECIPES ALL YOU NEED IS FOOD
For the skirt steak burger: Add the meats and 2 cups chimichurri to a large mixing bowl and mix until well incorporated. Form into 8-ounce patties. Form into 8-ounce patties. Preheat a grill for cooking at high heat.
From stevehacks.com


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