South American Marinade Food

PERUVIAN GRILLED CHICKEN (POLLO A LA BRASA)

Steps:

• Marinate chicken:
• Blend soy sauce, lime juice, garlic, cumin, paprika, oregano, 1/2 teaspoon pepper, and oil in a blender.
• Put chicken in a large sealable bag and add marinade. Seal bag and marinate, chilled, 8 to 24 hours.
• Grill chicken:
• If using a charcoal grill, open vents on bottom and lid of grill. Light a large chimney starter full of charcoal (preferably hardwood). When coals are lit, dump them out along opposite sides of bottom rack, leaving a space free of coals (the size of the quartered chicken) in middle. When you can hold your hand 5 inches above the grill rack directly over coals for 3 to 4 seconds, coals will be medium-hot.
• If using a gas grill, preheat all burners on high, then reduce heat to medium-high.
• Discard marinade, then pat chicken dry. Oil grill rack, then grill chicken over area with no coals (or over a turned-off burner), skin side down first, covered, turning over once, until cooked through, 30 to 35 minutes (add charcoal to maintain heat).

SOUTH AMERICAN STEAK SAUCE

Steps:

• Mix all the above ingredients together.
• Quantity of vinegar may be adjusted to attain desired consistency.
• Let stand in refrigerator overnight so flavors can blend.
• Stir before use, and refrigerate when not in use.
• Especially good marinade for steaks and pork chops.

JACK'S OLD SOUTH MEAT MARINADE

Steps:

• Heat and whisk together until sugar and salt dissolve.

SOUTH AMERICAN-STYLE STEAK

Steps:

• Place steaks in shallow baking dish.
• Pour orange, lemon and lime juices over steaks.
• Add garlic and turn steaks to coat.
• Marinate steaks, covered, for 4 hours or overnight in refrigerator.
• Heat oil in a heavy skillet (I use cast iron) over high heat until almost smoking.
• Season with salt& pepper, and cayenne.
• Fry steaks until brown on both sides, turning once, about 4 minutes.
• Transfer to plates and serve.
• You can grill if you prefer.

SOUTH AMERICAN MARINATED CEDAR-PLANKED STEAK

Steps:

• IMMERSE plank in water, placing a weight on top of plank to keep it submerged. Soak at least 4 hours or overnight. Meanwhile, mix dressing, onions, parsley, cilantro, garlic and red pepper. Remove 1/2 cup of the dressing mixture; set aside for later use. Pour remaining dressing mixture into large resealable plastic bag; add steak. Seal bag; turn over several times to evenly coat steak with the dressing mixture. Refrigerate at least 2 hours to marinate.
• PREHEAT barbecue to high heat. Remove steak from marinade; discard bag and marinade. Grill steak 3 minute on each side; remove from barbecue. Remove plank from water; brush top with oil. Top with steak. Place on grate of barbecue; cover with lid. Reduce barbecue to medium heat.
• GRILL 15 to 20 minute or until medium doneness (160ºF). Remove steak from barbecue; discard plank. Cover steak loosely with foil; let stand 5 minute Cut steak into thin slices. Spoon reserved dressing mixture over steak.