Two Way Barbecued Steak Churrasco Recipes

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 (CHURRASCO)

Steps:

• Rub a generous amount of salt and pepper into both sides of the steaks. Rub the onion powder into the steaks, dividing it evenly. Put the steaks into a baking dish or container that holds them comfortably. Sprinkle the vinegar over the steaks and brush them with the olive oil. Marinate the steaks at room temperature for up to 30 minutes or refrigerate for up to 2 days. Heat a gas grill to medium-high or heat a large grill pan over medium-high heat. Grill the steaks, turning only once, to desired doneness. Remove from the grill and let rest 5 minutes. If desired, slice the steaks thinly against the grain before serving. Drizzle some of the chimichurri over the steaks and pass the rest separately. ;
• In a food processor, pulse the parsley and garlic until finely chopped. Scrape into a bowl and stir in the olive oil and vinegar. Season with salt and pepper, to taste. Add the red pepper flakes, if using, for a spicy chimichurri.

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 STEAK WITH CHIMICHURRI

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.

GRILLED CHURRASCO

Steps:

• Pat steaks dry and sprinkle both sides with rub. After rub is applied, let steaks sit on counter for the chill to leave the meat. Prepare grill for cooking steaks - will be grilled on high heat. Grill steaks on lightly oiled grill rack turning over once and moving around to avoid flare-ups if necessary. Cook time will be 6 to 8 minutes total for medium-rare, for steaks that are 1/4 inch thick. Transfer steaks to a cutting board and let stand, loosely covered with foil, 3 to 5 minutes. Thinly slice steaks diagonally. Plate and serve steak with chimichurri sauce.
• In a large mixing bowl, combine all ingredients except oil. Add oil and blend with food processor until thoroughly mixed.
• Place all ingredients in blender. Turn blender on low 15 seconds until fennel seed is broken down. Store in airtight container and use when needed.

ITALIAN BARBECUED STEAK

Steps:

• Mix together all ingredients in a plastic bag and add steak.
• Refrigerate and marinate for 4 to 8 hours, flipping the steaks occasionally.
• Remove steaks from refrigerator 30 minutes before grilling.
• Drain and discard marinade from steaks.
• Grill over medium heat until steaks reach your desired doneness.
• Remove from grill and let rest for 10 minutes before slicing and serving.

BARBECUED STEAK BRAZILIAN-STYLE, WITH GARLICKY MARINADE AND DIPPING SAUCE

Steps:

• Pour 1/2 cup of the chimichurri into a large resealable plastic bag. Add the skirt steaks and marinate overnight in the refrigerator. (Reserve the rest of the chimichurri for serving).
• Prepare a hot fire in a grill. (Prepare the onions while the grill heats.)
• Remove the steaks from the marinade and, turning once, grill to desired doneness. (Because they are thin and have been marinating overnight, they will cook very fast.)
• Cut each steak in two, arrange them in the center of four warm plates, and season with salt and pepper. Top with the onions and garnish with the olives and parsley. Serve with the reserved chimichurri on the side.
• Recommended wine: A Nebbiolo d'Alba or a Cabernet Sauvignon from Mendoza, Argentina.

OVEN BARBECUED STEAK

Steps:

• Cut steaks into 10 serving pieces.
• Pour oil into heavy skillet and brown steak on both sides.
• Arrange steak in a 9x12 glass baking dish.
• Add onion and garlic to skillet and brown lightly.
• Add remaining ingredients. Simmer in the skillet for about 5 minutes.
• Remove and pour sauce over the steak in the baking dish.
• Cover the dish with aluminum foil and bake in a 350 degree oven for about 21/2 hours or until the meat is fork tender.
• Serve hot with favorite side dish.

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.

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.

BARBECUED CROCODILE STEAKS WITH ASIAN FLAVORS (OR ALLIGATOR)

Steps:

• Prepare a fire in a barbecue and let the coals burn down until they are white.
• Meanwhile, cut out six 30-cm (12-in) squares of aluminum foil and spread out on work surface. Place and equal portion of the carrots, leeks, gingerroot and lemongrass in the center of each square. Top with a crocodile steak. Add a slice of lime and pour about 1 tablespoon oyster sauce and ½ teaspoon sesame oil over each parcel. Wrap the foil to seal securely, lace the packets on the barbecue rack and cook for 6 minutes; at this point the crocodile should be tender. Open one package to check that the steak is done.
• Once cooked, slide the steaks out of the foil onto serving plates. Top with coriander, mint and sesame seeds and serve.

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.
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