CHURRASCO (ARGENTINE GRILLED MEAT MARINADE )
This is a marinade for the churrasco dish. In Argentina, where this style of cooking developed, "churrasco" actually refers to many types of meats prepared on the grill. It's also popular with Nicaraguans. The churrasco cut steak is a long flat cut of skirt steak, cut from the "plate" of the cow. You might find it sold at some butcher shops as a "plate" steak. Don't confuse it with the flank steak, a similar cut, but NOT the same! The churrasco steak is typically marinated to make it tender and full of flavour. Serve topped with Recipe #456210. I did not include marinating time. Enjoy!
Provided by Nif_H
Categories South American
Time 10m
Yield 3 cups
Number Of Ingredients 10
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
This is a great recipe for Brazilian-style skirt steak on skewers. These delicious morsels are great served up with rice and grilled vegetables.
Provided by Derrick Riches
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 527 kcal, Carbohydrate 2 g, Cholesterol 90 mg, Fiber 0 g, Protein 38 g, SaturatedFat 11 g, Sodium 833 mg, Sugar 0 g, Fat 40 g, ServingSize Serves 6, UnsaturatedFat 0 g
CHURROS
These Mexican fritters are very common at fairs. In my border hometown, the line at this stand is always overwhelming. People wait hours in line just to get a taste of these churros. I have run across several recipes but this is the best one by far.
Provided by Delia
Categories Everyday Cooking Vegan Bread
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- In a small saucepan over medium heat, combine water, 2 1/2 tablespoons sugar, salt and 2 tablespoons vegetable oil. Bring to a boil and remove from heat. Stir in flour until mixture forms a ball.
- Heat oil for frying in a deep fryer or deep pot to 375 degrees F (190 degrees C). Pipe 5- to 6-inch strips of dough into the hot oil using a sturdy pastry bag fitted with a medium star tip. Do not overcrowd the oil. Fry until golden; drain on paper towels.
- Combine 1/2 cup sugar and cinnamon. Roll drained churros in cinnamon and sugar mixture.
Nutrition Facts : Calories 691.3 calories, Carbohydrate 57.1 g, Fat 51.1 g, Fiber 1.1 g, Protein 3.3 g, SaturatedFat 6.7 g, Sodium 293.1 mg, Sugar 32.9 g
PORK TENDERLOIN CHURRASCO
Provided by Douglas Rodriguez
Categories Pork Marinate Backyard BBQ Dinner Pork Tenderloin Grill Grill/Barbecue Bon Appétit Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 9
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).
CHURRASCO
Provided by Food Network
Yield 2 servings.
Number Of Ingredients 5
Steps:
- Cut the fillet, jelly-roll fashion, into a wide, flat steak. Separate into serving portions (how many pieces will depend on how the steak "unfolds"). Place the parsley, garlic, olive oil and oregano in a food processor. Puree. Season with salt and pepper. Combine the parsley marinade and the steaks in a wide, shallow bowl. Cover and marinate at room temperature for 30 minutes. Grill steaks. Serve rare.;
BRAZILIAN CHURRASCO (BRAZILIAN BARBECUED BEEF)
I found this recipe online from Derrick Riches guide to barbecue and grilling. If you've had Brazilian barbecue beef before, you know how delicious it is. Almost any kind of meat can be used for this recipe. If you wish you can place the pieces on a rotisserie. Serve with Brazilian or white rice. This recipe is yummy and easy!
Provided by Iron Woman
Categories Brazilian
Time 40m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat grill.
- Cut tenderloin into about six pieces.
- Reduce heat and place tenderloin pieces on the grill.
- As the meat started to cook dissolve the salt in the water and add the garlic.
- When the meat is browned on the outside baste.
- Keep basting throughout until the meat is done.
TENDER JUICY SKIRT STEAK (CHURRASCO)
Ever wondered how to get a well-cooked, juicy piece of meat, without butterflying it or cutting down the middle to see if it's done and has a good color? Here you go! Serve with steamed veggies, mashed potatoes, salad, rice, or whatever you fancy.
Provided by Sweetie_12
Categories World Cuisine Recipes Latin American South American Brazilian
Time 8h58m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 203.8 calories, Carbohydrate 9.2 g, Cholesterol 25.2 mg, Fat 11.8 g, Fiber 2.5 g, Protein 15.5 g, SaturatedFat 2.9 g, Sodium 1039.1 mg, Sugar 3.4 g
CHURRASCO
Provided by James Beard
Categories Beef Broil Rosemary White Wine Summer House & Garden
Number Of Ingredients 8
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.
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