Puerto Rican Churrasco Steak Food

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.

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.

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.

PUERTO RICAN BEEF STEW

Steps:

• Mix flour, salt, and pepper together in a freezer-size plastic bag. Add beef and shake, coating evenly.
• Heat enough olive oil to cover the bottom of a large skillet over medium-low heat. Stir in sugar and cook until it turns golden, about 5 minutes. Add meat and cook until browned on all sides, 5 to 7 minutes. Transfer browned beef to the bottom of a slow cooker.
• Stir carrots, potatoes, water, tomato sauce, wine, olives, sofrito, sazon, adobo seasoning, soy sauce, and Worcestershire sauce into the slow cooker.
• Cover and cook until meat is no longer pink and vegetables are tender, on High 4 to 6 hours, or Low for 8 to 10 hours.

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.

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.

NICARAGUAN-STYLE STEAK / CHURRASCO

Steps:

• Place the piece of tenderloin lengthwise on the cutting board. Holding the knife parallel to the cutting board, cut the meat into 4 flat, even horizontal strips. Place each strip between two sheets of plastic wrap and pound with the side of a cleaver or with a rolling pin to a thickness of 1/4 inch. Arrange the steaks in a nonreactive baking dish.
• 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 chimicurri 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.
• 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, 1 to 2 minutes per side for medium- rare. Serve with the remaining chimichurri sauce.