Brazilian Styled Steak With Garlic Dipping Sauce Food
BARBECUED STEAK BRAZILIAN-STYLE, WITH GARLICKY MARINADE AND DIPPING SAUCE
Provided by Norman Van Aken
Categories Beef Garlic Olive Marinate Backyard BBQ Steak Summer Grill Grill/Barbecue
Yield Makes 4 servings
Number Of Ingredients 6
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.
BRAZILIAN-STYLED-STEAK WITH GARLIC DIPPING SAUCE
You need one recipe of http://www.food.com/recipe/chimichurri-rojo-for-brazilian-styled-steak-and-other-meats-517909 recipe#517909 Time includes preparing of it but does not include overnight marinating time
Provided by MarraMamba
Categories Steak
Time 20m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Prepare the Chimichurri Rojo, and then pour 2/3 cup of it into a resealable plastic bag and combine with the skirt steaks. (Reserve the rest of the sauce to use as a condiment.) Refrigerate overnight.
- To cook the steaks, prepare a medium-hot grill.
- Remove steaks from the marinade, and grill to desired doneness. (Because they are thin and have been marinated overnight, they will cook very quickly.
- Divide each steak into two, and place each in the center of a warm plate. Season with salt and pepper, sprinkle chopped olives and minced parsley over each steak. Serve with the reserved Chimichurri Rojo on the side.
Nutrition Facts : Calories 10, Fat 0.9, SaturatedFat 0.1, Sodium 64, Carbohydrate 0.6, Fiber 0.3, Protein 0.1
BRAZILIAN-STYLE BARBECUED STEAK WITH A GARLICKY MARINADE AND DIPPING SAUCE
Steps:
- Prepare the Chimichurri Rojo, and then pour 2/3 cup of it into a resealable plastic bag and combine with the skirt steaks. (Reserve the rest of the sauce to use as a condiment.) Refrigerate overnight.
- To cook the steaks, prepare a medium-hot grill.
- Remove steaks from the marinade, and grill to desired doneness. (Because they are thin and have been marinated overnight, they will cook very quickly.)
- Divide each steak into two, and place each in the center of a warm plate. Season with salt and pepper, sprinkle chopped olives and minced parsley over each steak. Serve with the reserved Chimichurri Rojo on the side.
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