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Churrasco

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Ingredients

  • 2 lbs of skirt steak
  • 1/4 cup of olive oil
  • 4 cloves of garlic, minced
  • 1 teaspoon of cumin
  • 1 teaspoon of paprika
  • 1 teaspoon of oregano
  • Salt and pepper to taste
  • Chimichurri sauce for serving

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Churrasco

Created by: Howcan Team

Ingredients

  • 2 lbs of skirt steak
  • 1/4 cup of olive oil
  • 4 cloves of garlic, minced
  • 1 teaspoon of cumin
  • 1 teaspoon of paprika
  • 1 teaspoon of oregano
  • Salt and pepper to taste
  • Chimichurri sauce for serving

Instructions

  • In a small bowl, mix together 1/4 cup of olive oil, 4 cloves of minced garlic, 1 teaspoon of cumin, 1 teaspoon of paprika, 1 teaspoon of oregano, and salt and pepper to taste.
  • Place the skirt steak in a large dish and pour the marinade over the meat, making sure it is well coated. Cover and refrigerate for at least 2 hours, or overnight for best results.
  • Preheat the grill to high heat.
  • Remove the steak from the marinade and let any excess drip off. Discard the remaining marinade.
  • Grill the steak for 3-4 minutes per side, or until it reaches your desired level of doneness.
  • Remove the steak from the grill and let it rest for 5 minutes before slicing it against the grain.
  • Serve the churrasco with chimichurri sauce on the side and enjoy!
Main Course
South American

Churrasco, a traditional South American dish, has a rich history dating back to the gauchos, or cowboys, of the Pampas region. This style of barbecue originated in Brazil, Uruguay, and Argentina, where gauchos would skewer large cuts of meat and cook them over an open flame. The term "churrasco" itself refers to the cooking technique of grilling meat, typically beef, over a wood fire. Today, churrasco has become a staple in South American cuisine, with restaurants and chefs across the region perfecting the art of grilling and serving up succulent, flavorful cuts of meat. For an authentic churrasco experience, visit traditional churrascarias in Brazil or Argentina, where skilled chefs expertly prepare and serve a variety of meats, often seasoned with rock salt and cooked to perfection on large skewers. The key to a great churrasco lies in the quality of the meat and the skillful grilling technique, ensuring a smoky, charred exterior and a juicy, tender interior. Whether it's the picanha, a popular cut of beef, or the flavorful chimichurri sauce, churrasco offers a tantalizing culinary experience that celebrates the art of grilling and the rich flavors of South America.

35 min

|

4

|

450 calories

Instructions

  • In a small bowl, mix together 1/4 cup of olive oil, 4 cloves of minced garlic, 1 teaspoon of cumin, 1 teaspoon of paprika, 1 teaspoon of oregano, and salt and pepper to taste.
  • Place the skirt steak in a large dish and pour the marinade over the meat, making sure it is well coated. Cover and refrigerate for at least 2 hours, or overnight for best results.
  • Preheat the grill to high heat.
  • Remove the steak from the marinade and let any excess drip off. Discard the remaining marinade.
  • Grill the steak for 3-4 minutes per side, or until it reaches your desired level of doneness.
  • Remove the steak from the grill and let it rest for 5 minutes before slicing it against the grain.
  • Serve the churrasco with chimichurri sauce on the side and enjoy!
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