Friday, April 29, 2016

Firing Up The Grill - Churrasco

The weather is warming up and grill season is nearly in full swing. Are you ready????
If not, there's no better time to try out an easy Steak Marinade that will please and impress a hungry crowd (with nearly zero effort). That's just what this Churrasco (an Argentinian Steak preparation usually made with Skirt Steak) did, and let me tell you, it made for one tasty dinner. Below you'll find the how-to for a wonderful, basic Cuban Mojo (a traditional citrus-driven marinade) and a link to the herby and delicious Chimichurri Sauce you see pictured. 

Our Churrasco is marinated in a Mojo and served with a non-traditional Cuban-Style Chimichurri, Photo: NK  

Here's the finished product which will be served to guests. Everyone gets a long-cut serving of medium-rare (don't even get me started) Skirt Steak with a side of Chimichurri (the one we chose to use has, again, a Cuban twist, thanks to Cilantro) . Easy grill sides you could add might include Asparagus and Sweet Potatoes or Yams. You'll finish with a fresh and colorful plate that would stick to anyone's ribs. If you love this sound of this dinner, you should definitely check our favorite Tacos Carne Asada too! 

Churrasco is usually Skirt Steak Cut long and into strips
Photo: NK 

Mojo Marinated Churrasco (Argentinian Style Skirt Steak)
From 3 Guys From Miami
Serves 4 

3 Pounds Skirt Steak, cut long
30 Cloves of Garlic
2 teaspoons Salt
1 teaspoon Black Peppercorns
1.5 Cups Sour Orange Juice (**OR 1 Cup Orange Juice plus 1/4 each Lemon Juice and Lime Juice)
1 Cup finely diced White Onion
2 teaspoons Dried Oregano
1 Cup Olive Oil

Chimichurri - see Recipe

Toss everything in a blender until fairly smooth. Poor over steak in either a glass dish or ziploc bag and let sit a minimum of 5 hours or, better yet, overnight. 

Heat a grill until blazing hot! Cook steak a few minutes on each side until medium rare (roughly 4-5 minutes per side if the meat is about 1 inch thick), but press on the meat frequently and use your judgment. Remove from the grill and let it sit for 6 to 10 minutes. Serve a strip of Meat to each guest alongside their own personal portion of Chimichurri. Instruct them the slice meat against the grain and tell them to enjoy!  

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