BRAZILIAN MARINATED STEAKS WITH CHILE LIME SAUCE
Make and share this Brazilian Marinated Steaks With Chile Lime Sauce recipe from Food.com.
Provided by lazyme
Categories Steak
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- For the Chile Lime Sauce:.
- Combine all ingredients in a mini-chopper or blender, and blend or grind until a paste is formed. (Makes about 1/2 cup).
- Place the steaks in a single layer in a large glass or ceramic baking dish.
- Whisk the remaining ingredients together in a bowl and pour over the steaks, turning to coat evenly.
- Cover and refrigerate, turning every couple of hours for about 4 hours.
- Preheat the grill.
- Remove the steaks from the marinade, shaking off any excess, and grill 6 to 8 minutes per side, or until done to taste.
- Transfer to a platter and let the steaks rest, loosely covered with foil, then serve with the chile lime sauce.
Nutrition Facts : Calories 1311.4, Fat 77.7, SaturatedFat 31.3, Cholesterol 456, Sodium 1488.9, Carbohydrate 19, Fiber 3.9, Sugar 6.3, Protein 125.9
BRAZILIAN MARINATED STEAKS WITH CHILE LIME SAUCE
For me, a steak is a steak - this is really all about the sauce. Let your tongue be your guide - the malagueta pepper is a very hot pepper. It has a range of 60,000 to 100,000 Scoville units, about the same as a tabasco or a Thai pepper. By comparison, its lowly jalapeño cousin only rates between 2,500 and 10,000 Scoville units in heat. Either way, remember to wash up after handling them! Be prepared for fragrant breath after this meal as garlic and onion are present in abundance. You may even enjoy the smell again in a hot shower the next morning as is oozes through your pores. ;-)
Provided by SusieQusie
Categories Lime
Time 50m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- SAUCE: Place the peppers and salt in a mortar and crush them with the pestle or take the less energetic way and process them in a blender or food processor until you have a thick paste.
- Gradually add the onion and garlic and continue to mash into the paste.
- Then add the parsley to the paste, mashing as you do.
- Stir in the lime juice until you have a thick,liquid sauce.
- Cover and let stand at room temperature.(Makes about 1/2 cup).
- *******.
- STEAKS: Place the steaks in a single layer in a large glass or ceramic baking dish.
- Whisk the remaining ingredients together in a bowl and pour over the steaks, turning to coat evenly.
- Cover and refrigerate, turning every couple of hours -- for about 4 hours.
- Preheat the grill. Remove the steaks from the marinade, shaking off any excess, and grill 6 to 8 minutes per side, or until done to taste.
- Transfer to a platter and let the steaks rest, loosely covered with foil, then serve with the chile lime sauce.
Nutrition Facts : Calories 1082.2, Fat 70.4, SaturatedFat 27.4, Cholesterol 300.9, Sodium 1386, Carbohydrate 17.2, Fiber 2.1, Sugar 5.6, Protein 88.5
HALIBUT STEAKS WITH CHILI AND LIME
Provided by Florence Fabricant
Categories dinner, quick, main course
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- If you have two large halibut steaks cut each in half, making four portions.
- Combine the lime juice, olive oil, chili powder and garlic in a shallow dish large enough to hold the halibut steaks in a single layer. Add a pinch of salt if desired.
- Place the halibut steaks in the dish, turn them once, cover with plastic wrap and allow to marinate in the refrigerator for 30 minutes. Turn them again and marinate another 30 minutes.
- Preheat grill or broiler to very hot. Grill or broil the halibut steaks until lightly browned on one side, about six minutes, then turn and cook them on the other side. Baste them with the marinade a couple of times during cooking.
- When the fish is done, place the remaining marinade in a small saucepan and bring to a simmer. Spoon the heated marinade over the fish and serve at once.
Nutrition Facts : @context http, Calories 592, UnsaturatedFat 24 grams, Carbohydrate 5 grams, Fat 43 grams, Fiber 1 gram, Protein 46 grams, SaturatedFat 16 grams, Sodium 627 milligrams, Sugar 1 gram, TransFat 2 grams
STEAK WITH CHILE KEY LIME SAUCE
Provided by Melissa Roberts
Categories Broil Quick & Easy Father's Day Dinner Steak Healthy Lime Juice Chile Pepper Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Preheat broiler.
- Pat steak dry and season with 1 teaspoon salt and 1/2 teaspoon pepper. Broil on a broiler pan 4 to 6 inches from heat, turning once, about 6 minutes total for medium-rare. Transfer steak to a cutting board and let rest 5 minutes before slicing.
- While steak rests, stir together remaining ingredients until sugar has dissolved. Serve sliced steak with sauce.
BRAZILIAN-STYLE STEAKS WITH COUNTRY SAUCE
Provided by Elaine Louie
Categories dinner, quick, weekday, main course
Time 15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a glass or ceramic bowl, combine the onion, green pepper, tomato, black pepper, 1 teaspoon of the parsley, the salt, vinegar and olive oil. Cover, and refrigerate for 12 hours. Add remaining parsley, and place in a serving bowl.
- Coat the steaks on all sides with softened butter. Sprinkle with kosher salt, as desired. Grill to taste. Serve with sauce.
Nutrition Facts : @context http, Calories 453, UnsaturatedFat 17 grams, Carbohydrate 6 grams, Fat 35 grams, Fiber 1 gram, Protein 27 grams, SaturatedFat 16 grams, Sodium 720 milligrams, Sugar 3 grams, TransFat 2 grams
CHILI LIME RUBBED STEAK RECIPE
Yield 6
Number Of Ingredients 10
Steps:
- In a small mixing bowl, combine chili powder, garlic powder, cumin, coriander, oregano, salt, pepper, lime juice, and olive oil.
- Rub mixture deep into both sides of the steak.
- Set seasoned steaks on a plate and let rest for 10 minutes.
- Meanwhile, preheat your grill or pan to medium-high heat.
- Place steaks on hot grill or pan.
- Cook for 5-7 minutes on each side, or until they reach desired wellness.
Nutrition Facts : Servingsize 1 serving
CHURRASCO (GRILLED MARINATED SKIRT STEAK)
Like so many of the best Puerto Rican dishes, churrasco - garlicky wood-fire-grilled steak served with chimichurri - starts by tenderizing a tougher cut of meat (skirt steak) with a flavorful marinade. Although its origins are Argentinian and Brazilian (the word churrasco encompassing grilled meats in both Spanish and Portuguese), variations on the dish are Latin American staples. This recipe kicks up a classic Puerto Rican marinade with a bit of adobo seasoning, and then served with wasakaka, an herbaceous sauce from the Dominican Republic using lime juice. The steak should be grilled over an open fire (the smoke is key), but a gas grill will do, as will a cast-iron skillet. Serve with adobo roasted potatoes, maduros, white rice or arroz mamposteao, plus fresh tomato and avocado slices.
Provided by Von Diaz
Categories dinner, meat, steaks and chops, main course
Time 45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Pat the steaks dry and place in a large zip-top bag.
- Combine the garlic, oregano, vinegar, olive oil, adobo seasoning and salt in the bowl of a pilón or mortar and pestle, or a small food processor. Grind into a thin paste, then pour the marinade over the steak. Zip the bag then shake well to coat the meat, rubbing in gently as needed. Let rest on the counter for 10 to 20 minutes, or refrigerate overnight if you have time. Be sure to let the steak come to room temperature before grilling.
- If using a charcoal grill, start by building a fire with hardwood and kindling, then adding lump hardwood charcoal once the fire is kicking. Allow the fire to mellow. If using a gas grill, set the temperature to 500 degrees.
- Meanwhile, make the wasakaka: Combine the lime juice, parsley, cilantro, oregano, olive oil, garlic, salt and pepper in a small bowl and whisk to incorporate. If you'd like a creamier sauce, blend in a small food processor or blender. (Wasakaka will keep for 3 or 4 days in a sealed jar in the refrigerator.)
- Once the grill is ready, remove skirt steak from the bag and shake off excess marinade. Place on the grill and sear for 1 to 3 minutes. Using tongs, pull up the corner to ensure the steak has a good dark char, bordering on burned in places, before flipping, then cook for 1 more minute for rare, 2 minutes for medium-rare. Be careful not to overcook or steak will be tough.
- Remove steak from grill and let rest for 5 to 7 minutes. Slice into strips and pour over wasakaka, or serve sauce on the side. Taste and sprinkle with additional salt, if desired.
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BRAZILIAN MARINATED STEAKS WITH CHILE LIME SAUCE
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- Place the steaks in a single layer in a large glass or ceramic baking dish. Whisk the remaining ingredients together in a bowl and pour over the steaks, turning to coat evenly. Cover and refrigerate 4 to 6 hours, turning occasionally.
- Remove the steaks from the marinade, shaking off the excess, and grill 6 to 8 minutes per side, or until done to taste. Transfer to a platter and let the steaks rest, loosely covered with foil, for 5 minutes, for the juices to settle. Serve with the chile lime sauce.
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