Recipes For Churrasco

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.

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.

BRAZILIAN CHURRASCO

Steps:

• Rub sirloin steak with sea salt, pressing until salt sticks on both sides and steak is evenly coated.
• Preheat grill for medium heat and lightly oil the grate.
• Cook steak on the preheated grill until browned, about 5 minutes. Flip steak; scrape as much salt off the top as possible. Continue cooking until second side is browned and center reaches desired doneness, 5 to 10 minutes more. Scrape salt off the second side and serve.

CHURRASCO STEAK BURGER

Steps:

• For the chimichurri: Combine blended oil, olive oil, garlic, lime juice, oregano, vinegar, salt, pepper flakes and black pepper in a large bowl and let the mixture stand for 30 minutes.
• Whisk in parsley and cilantro and let the mixture stand for 1 hour.
• For the chimichurri aioli: Add mayonnaise to a mixing bowl and slowly whisk in 1/2 cup chimichurri until combined well.
• For the caramelized onions: Heat a large skillet over medium heat. Add blended oil and the onions. Cook until translucent, then add the brown sugar. Add the salt and pepper and cook until desired color is achieved.
• 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.
• Preheat a grill for cooking at high heat.
• Grill patties until they have crosshatch marks, 3 to 4 minutes per side. Add patties to buns and drizzle the bun tops with caramelized onions and chimichurri aioli.

CHURRASCO

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.

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.

CHURRASCO

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.

PORK TENDERLOIN CHURRASCO

Steps:

• Combine oil and paprika in heavy small saucepan. Cook over medium heat 5 minutes to infuse oil, whisking occasionally. Cool to room temperature.
• Pour oil mixture into blender. Add garlic, thyme leaves, rosemary, salt, and pepper; blend marinade until herbs are finely chopped.
• Cut each pork tenderloin lengthwise into 4 strips. Place each strip between sheets of waxed paper and pound to 1/3-inch thickness. Arrange pork strips in 13x9x2-inch glass baking dish. Pour marinade over and turn to coat pork evenly. Cover and chill at least 2 hours and up to 6 hours.
• Prepare barbecue (medium-high heat). Scrape off most of marinade from pork strips. Grill pork until just cooked through, about 2 minutes per side.
• Arrange 2 pork strips on each of 4 plates. Spoon pineapple salsa atop pork.
• *Available from Tienda.com (888-472-1022; tienda.com).

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.