Churrasco grill recipes are full of flavor and are easy to create
If you’ve ever been to Argentina, or eaten at a restaurant that dishes out such cuisine, there’s a good chance marinated grilled steak has graced your plate. Preparing the meat using this technique is known as churrasco, and is a cinch to make and enjoy. Once you know a few churrasco grill recipes, you’ll likely want to eat it everyday.
The Cut of Meat
You can’t make this traditional entree unless you begin with the right cut of meat. This Argentinian style of cooking calls for beef which is selected from the ?plate? of the cow. Long and flat, it is also sometimes referred to as ?skirt? or ?plate? steak. The type of meat you are after is similar to the flank steak; however, they are not the same.
Using a skirt steak is preferable, as it has a nice flavor that is often complimented by the marinades. Additionally, it is quick to cook and easy to handle. You can also slice it up into small strips for fajitas or simply cut it in half or thirds and eat it as is.
Garlic and Citrus Marinade
The combination of garlic and citrus may not sound like it would taste good, but it does. The citrus helps to soften the meat and lightens up the flavor of the garlic, which some may find to be too much. All of the ingredients work to complement each other, creating a tasty marinade that tenderizes and enriches your cut of meat.
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Place three heads of garlic, 2 tsp. of salt and 1 tsp. of black peppercorns into a mortar and pestle. Mash the ingredients together until they form a paste. Pour in 1 cup of orange juice, along with ® cup each of lime and lemon juice. Now add 1 cup of minced onion and two tsp. of oregano.
Stir the ingredients together, then allow them to sit for 30 minutes. After that, whisk in 1 cup of Spanish olive oil.
Place your steak into a large bowl or plate that has deep edges. Pour enough marinade over the meat so that it is fully submerged. Cover the dish with plastic wrap, and allow the meat to marinate in the fridge for at least five hours. Spending the night in the fridge is best.
Throw the meat on a hot grill after it has marinated. The steak will likely stay moist and flavorful, so long that it isn’t burned. Throw some chimichurri on top of the steak or just enjoy it naked ? both are delicious serving options.
Dry Rub
If you know anything about ribs, you’re probably aware they are often prepared with either a dry rub or sauce. Dry rubs are simply made with dry ingredients that sit on the outside of the meat. They infuse the ribs with flavor and often form a tasty crust. You can also use this type of rub in a churrasco recipe.
Start by combining ® tsp. each of salt, garlic powder, oregano and black pepper in a bowl. Mix them together, along with ª tsp. ground cumin. Use your fingers to rub the marinade into the steak.
Toss your steak onto your gas or charcoal grill and watch as the magic happens. The rub will start to crystallize, forming a crunchy and delicious crust on the steak. Pull the meat off when it is cooked to the doneness you prefer. You can eat it as is, or you can slice up a few onions and put them in a skillet with 1 tsp. of oil. Sprinkle some sugar on top to help them caramelize, and pull them off once they turn brown. The onions placed on top of the steak add even more crunch, and a bit of sweetness.
So go ahead; become that fantastic chef you’ve always wanted to by implementing a few churrasco grill recipes into your repetoire. Invite your family and friends over and celebrate life with a gourmet dinner from the coals.
Resources:
Food.com: Churrasco
My Recipes: Churrasco