SOUTH AMERICAN MARINATED CEDAR-PLANKED STEAK
Grilling steak on a cedar plank produces a distinctive, smoky flavor.
Provided by Allrecipes Member
Time 4h46m
Yield 6
Number Of Ingredients 9
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 grill to high heat. Remove steak from marinade; discard bag and marinade. Grill steak 3 minutes on each side; remove from grill. Remove plank from water; brush top with oil. Top with steak. Place on grate of grill; cover with lid. Reduce grill to medium heat.
- Grill 15 to 20 minutes or until medium doneness (160 degrees F). Remove steak from grill; discard plank. Cover steak loosely with foil; let stand 5 minutes. Cut steak into thin slices. Spoon reserved dressing mixture over steak.
Nutrition Facts : Calories 128.6 calories, Carbohydrate 2.1 g, Cholesterol 24.9 mg, Fat 6.9 g, Fiber 0.5 g, Protein 13.9 g, SaturatedFat 2.3 g, Sodium 30.4 mg, Sugar 0.7 g
SOUTH AMERICAN FLANK STEAK
Make and share this South American Flank Steak recipe from Food.com.
Provided by lazyme
Categories Steak
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Squeeze juice from 1 orange and pour into a food processor or blender.
- Add garlic, cilantro, chiles and their sauce, oil, vinegar, cumin, coriander, and 1/2 teaspoon salt.
- Whirl until finely pureed.
- Place steak in a 1-gallon zip-lock plastic bag.
- Pour cilantro-chipotle mixture over steak and seal bag.
- Chill at least 1 hour or up to 1 day.
- Lift steak from marinade (discard marinade) and lay on an oiled barbecue grill over a solid bed of medium-hot coals or medium-high heat on a gas grill (you can hold your hand at grill level only 3 to 4 seconds); close lid on gas grill.
- Cook steak, turning every 4 to 5 minutes, until browned on both sides and done to your liking in center of thickest part (cut to test), about 12 minutes total for medium-rare.
- Transfer steak to a rimmed board or a platter. Let rest 3 to 5 minutes.
- Thinly slice meat across the grain.
- Also slice remaining orange.
- Serve steak with orange slices to squeeze over servings, and add salt to taste.
Nutrition Facts : Calories 248.1, Fat 15.9, SaturatedFat 3.8, Cholesterol 52.2, Sodium 41.7, Carbohydrate 7.7, Fiber 2.2, Sugar 4.2, Protein 19
SOUTH AMERICAN FRIED CHICKEN
Provided by Damon Lee Fowler
Categories Chicken Fry Marinate Picnic Tailgating Family Reunion Deep-Fry
Yield Serves 4
Number Of Ingredients 8
Steps:
- Wash the chicken and pat dry. Put the pieces into a large nonreactive glass or stainless steel bowl and pour the lime juice over them. Sprinkle with the minced garlic, a large pinch of salt, and several liberal grindings of black pepper. Toss until the seasoning is uniformly distributed and set aside to marinate for at least 1 hour, refrigerated. (Or cover and marinate overnight in the refrigerator; remove from the refrigerator 30 minutes before you are ready to cook the chicken.)
- Place the corn flour in a paper or large plastic ziplock bag. Shake to coat the inside. Fit a wire cooling rack over a cookie sheet and place it in the center of the oven. Preheat the oven to 150°F (or Warm setting). Fill a deep cast-iron skillet, Dutch oven, or deep-fat fryer with enough lard or oil to come halfway up the sides, at least 2 inches deep. Over medium-high heat, bring the fat to 375°F (hot but not smoking).
- When the fat is hot, lift the chicken pieces a few at a time from their marinade, allowing the excess to flow back into the bowl. Drop them into the bag of corn flour, close the top, and shake until the chicken is well coated. Lift them out of the corn flour, shake off the excess, and slip them into the fat. Repeat until the pan is full without crowding. Fry, maintaining a temperature of 365°F, turning once, until the chicken is a rich golden brown and cooked through, 12 to 15 minutes.
- Lift the chicken from the fat, drain well, and transfer to the wire rack in the oven while you fry the remaining chicken. Serve hot, with hot sauce and lime wedges passed separately.
- Note: If you like, you can spice up the marinade with a few hot red pepper flakes or with a few shots of hot sauce. Other common additions to the marinade are minced fresh ginger (about 2 quarter-sized slices, minced fine), rum, sugar, and chopped cilantro.
SOUTH AMERICAN MARINATED CEDAR-PLANKED STEAK
I came across this recipe online when I was looking for ways to cook meat (other than fish) with cedar planks. I enjoyed this recipe, but to be honest, it would have been good without the cedar planks too.
Provided by ShananH
Categories Lunch/Snacks
Time 4h25m
Yield 6 serving(s)
Number Of Ingredients 9
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.
SOUTH AMERICAN-STYLE STEAK
For an authentic South Central American meal, serve this citrus-marinated steak with white rice, pinto beans tossed butter, and a marinated cabbage salad.
Provided by Miss Annie
Categories Meat
Time 4h10m
Yield 2 serving(s)
Number Of Ingredients 7
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 STEAK SAUCE
Make and share this South American Steak Sauce recipe from Food.com.
Provided by Millereg
Categories Sauces
Time 10h
Yield 4 cups, 16 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 26.8, Fat 0.1, Sodium 977.8, Carbohydrate 4.9, Fiber 0.8, Sugar 1.9, Protein 2
SOUTH AMERICAN MARINADE
Yield 1/2 Cup
Number Of Ingredients 9
Steps:
- 1. Place all of the ingredients except the vegetable in a large bowl. Mix gently to combine. 2. Add the vegetable of your choice and let marinate at room temperature for at least 20 minutes. For a stronger flavor, leave the vegetables in the marinade for up to 1 hour before serving. Tip . . . Limes can be stored in the refrigerator for up to two weeks.
Nutrition Facts : Nutritional Facts Serves
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