NICARAGUAN-STYLE CHURRASCO
Provided by Food Network
Categories main-dish
Time 21m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- To make the chimichurri, combine the garlic, bay leaves, jalapenos, and salt in a mortar and mash with a pestle until a smooth paste is formed (or you can puree with a small amount of vinegar in a blender). Transfer to a mixing bowl and add the parsleys and oregano. Whisk in the vinegar and olive oil until well combined. Set aside.
- Prepare a medium-hot fire in the grill.
- Trim the meat and remove any silverskin. Cut into 2 1/2-inch-thick rounds. Take the boning knife and cut in a circular motion so each round becomes one flat, long strip. Then, with a butcher's mallet, pound the meat lightly. Season each strip generously with salt and pepper on each side.
- Lightly oil the grate and place meat on the grate. Grill for 3 minutes on each side for medium-rare.
- Transfer the meat to a serving plate. Serve with the chimichurri on the side.
NICARAGUAN-STYLE STEAK / CHURRASCO
Another recipe by Steven Raichlen. This is the intro he writes about this recipe: The word churrasco is used throughout Latin America to describe beef cooked on the grill, although the precise meaning varies from country to country. In Brazil, for example, churrasco is the generic term for barbecue. In Nicaragua it refers to a broad, thin steak cut from a beef tenderloin. Most steaks are cut across the muscle grain, but Nicaragua's churrasco is cut along the grain. What results is a flat, thin piece of meat with a remarkable texture, a steak that's tender enough to cut with a fork. (And the steak's broad surface area readily picks up the smoke flavor from the coals.) Nicaraguan churrasco is always served with a trio of sauces: chimichurri (here used as a marinade as well), salsa marinara (Nicaraguan Tomato Sauce), and a spicy pickled onion sauce called cebollita. Other accompaniments might include fried plantains (Grilled Plantains, a tasty substitute, appears in this book) and Bahamian Peas and Rice.
Provided by diner524
Categories Steak
Time 39m
Yield 4-6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 906.3, Fat 84.9, SaturatedFat 19.9, Cholesterol 144.6, Sodium 960.3, Carbohydrate 1.4, Fiber 0.2, Protein 33.6
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