CHURRASCO STEAK WITH CHIMICHURRI
Provided by Robert Irvine : Food Network
Time P1DT35m
Yield 4 servings
Number Of Ingredients 18
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.
CHURRASCO WITH CHIMICHURRI
Steps:
- Prepare the chimichurri. Combine the herbs and garlic in a food processor and finely chop. Add the oil, vinegar, water, salt, pepper and hot pepper flakes and process to make a thick sauce. Correct the seasoning, adding salt or vinegar, to taste. The chimichurri should be highly seasoned. Pour a 1/4 of the chimichurri into a baking dish just large enough to hold the tenderloin.
- Holding the knife parallel to the cutting board, cut the tenderloin lengthwise into 4 flat even slices. Place each slice between 2 sheets of plastic wrap and pound with the side of a cleaver (or a scaloppini pounder) to a thickness of 1/4-inch. Arrange the steaks on top of the chimichurri in the baking dish. Pour another 1/4 of the chimichurri on top. Marinate the beef for 30 minutes to 1 hour.
- Set up the grill for direct grilling and preheat to high. If using charcoal, toss the chips directly on the coals. If using gas, place them in the smoker box and preheat until you see smoke. If your grill lacks a smoker box, use a foil smoking pouch. Arrange the beef slices on the grate on the diagonal and grill until cooked to taste, about 2 minutes a side for medium-rare, rotating the slices 90 degrees after 1 minute to create an attractive crosshatch of grill marks. Transfer the churrasco to plates or a platter and serve with the remaining chimichurri sauce on the side.
CHURRASCO WITH CHIMICHURRI
Barbecued beef tenderloin with a cilantro, mint leaves, garlic and flat leaf parsley chimichurri - This is so good!! I saw it made on a barbecue special on food network, the recipe is from Steven Reichlen. It is actually very easy to make. It calls for a 5-6" piece of tenderloin that you slice to make little "slabs" but I have just used steaks as well. I had to look up the word churrasco to find out what it was, it is pronounced "shoo ras koo" and means Brazilian barbecue.
Provided by Pvt Amys Mom
Categories Meat
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Prepare the chimichurri.
- Combine the herbs and garlic in a food processor and finely chop.
- Add the oil, vinegar, water, salt, pepper and hot pepper flakes and process to make a thick sauce.
- Correct the seasoning, adding salt or vinegar to taste.
- The chimichurri should be highly seasoned.
- Pour 1/4 of the chimichurri into a baking dish just large enough to hold the tenderloin.
- Holding the knife parallel to the cutting board, cut the tenderloin lengthwise into 4 flat even slices. Place each slice between 2 sheets of plastic wrap and pound with a meat cleaver to a thickness of 1/4 inch.
- Arrange the steaks on top of the chimichurri in the baking dish.
- Pour another 1/4 of the chimichurri on top.
- Marinate the beef for 30 minutes to 1 hour.
- Set up your grill for direct grilling and preheat to high.
- (We have done this on our gas grill and it was awesome, and we have done it on the charcoal grill with smoke chips - yummy!).
- Arrange the beef slices on the grate on the diagonal and grill until cooked to taste, about 2 minutes a side for medium-rare, rotating the slice 90 degrees after 1 minute to create an attractive crosshatch of grill marks.
- Transfer the churrasco to plates or a platter and serve with the remaining chimichurri sauce on the side.
- (We actually prefer it without the additional sauce on the side).
- (Do not overcook, it is not nearly as good well done!).
Nutrition Facts : Calories 992.5, Fat 88.7, SaturatedFat 21, Cholesterol 146.2, Sodium 696.3, Carbohydrate 3.5, Fiber 1.1, Sugar 0.3, Protein 43.9
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.
CHURRASCO
Provided by Food Network
Time 9h15m
Yield 4 servings
Number Of Ingredients 24
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'S CHIMICHURRI SAUCE
This is a sauce from Churasco's, a local restaurant here in Houston that serves South American fare. At the restaurant this is served at the table with plantain chips as an appetizer and is also used to marinade their signature steaks with. It's good with other grilled meats, salmon,poultry, hot pasta, and to dress green salads. It's such a popular item that the Cordu'a brothers bottle it to sell in grocery stores.
Provided by Leslie in Texas
Categories Sauces
Time 15m
Yield 4 cups
Number Of Ingredients 5
Steps:
- In a medium bowl, combine all ingredients, whisking to mix well.
- Let stand for 2 hours before using, to blend flavors.
- Refrigerate leftovers.
Nutrition Facts : Calories 1018, Fat 108.7, SaturatedFat 15, Sodium 55.1, Carbohydrate 10.4, Fiber 3.1, Sugar 1.1, Protein 3.4
CHURRASCO WITH CHIMICHURRI SAUCE
Make and share this Churrasco With Chimichurri Sauce recipe from Food.com.
Provided by hepcat1
Categories Steak
Time 4h35m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Trim fat from steak, and set aside. Combine cilantro and next 9 ingredients (cilantro through bay leaves) in a large zip-top plastic bag. Add steak to bag, and seal. Marinate in refrigerator for 4 hours, turning occasionally. Remove steak from bag; discard marinade.
- Place vinegar and next 5 ingredients in a blender; process until smooth. Add parsley and oregano, and stir well.
- Prepare grill. Place steak on grill rack coated with cooking spray; grill steak 8 minutes on each side or until desired degree of doneness. Let stand 3 minutes. Cut steak diagonally across grain into thin slices.
- Serve with Chimichurri Sauce.
Nutrition Facts : Calories 374.8, Fat 22.5, SaturatedFat 7.7, Cholesterol 102, Sodium 666.4, Carbohydrate 7.3, Fiber 1.9, Sugar 1.5, Protein 32.9
CHURRASCO STRIP STEAK WITH CHIMICHURRI SAUCE
This citrus and pesto like recipe is from one of our favorite local restaurant's "Dinosaur BBQ". It is using their bottled marinade. For those who have received a package from me, I have included this sauce. For those who have not--never fear, I am including the web address so that you can enjoy it too. Go to www.dinobbq.com .. also, look for other "Dinosaur" recipes using their sauces under me or my hubby Rickv.
Provided by TammieV
Categories Meat
Time 10h30m
Yield 4 Steaks
Number Of Ingredients 10
Steps:
- Start early in the Morning, remove the boot strap tendon sometimes found on the outside edge of the steaks.
- Pour on marinade and let them stand all day.
- Using parsley leaves fill measuring cup to make 1 full packed cup.
- Mix together all sauce ingredients except oil in a food processor or blender to form a paste.
- Dribble in a little oil at a time until fully blended.
- Taste, add more seasonings if desired.
- Set aside.
- Take steaks out of marinade and pat dry.
- Grill on hot grill until medium-rare (Ok, Hubby teases me, I like mine a little more done than that).
- Serve with some sauce spooned over each steak.
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