Best 3 Churrasco Argentine Grilled Meat Marinade Recipes
## Churrasco: Argentina’s Celebrated Grilled Meat Marinade
**Churrasco** is a traditional method of grilling meat in Argentina, known for its flavorful marinade and smoky, charred taste. This marinade is a staple of Argentine cuisine and can be used to enhance various meats, from beef and pork to chicken and lamb.
The marinade typically consists of a combination of acidic ingredients like vinegar or citrus juice, herbs such as parsley and oregano, and spices like cumin and paprika. It also often includes other ingredients such as garlic, onion, and olive oil. This marinade not only adds flavor to the meat but also helps tenderize it, resulting in a juicy and succulent final product.
This article provides three distinct marinade recipes for churrasco, each offering a unique flavor profile:
1. **Classic Churrasco Marinade:** This authentic marinade is made with red wine vinegar, fresh parsley, oregano, garlic, onion, olive oil, and a blend of spices. It delivers a traditional Argentine flavor that pairs well with various meats.
2. **Spicy Chimichurri Churrasco Marinade:** This marinade incorporates the popular Argentine sauce, chimichurri, which adds a spicy kick to the classic churrasco marinade. With ingredients like parsley, oregano, chili flakes, garlic, onion, and olive oil, it's sure to tantalize taste buds.
3. **Citrusy Lemon-Herb Churrasco Marinade:** This marinade infuses meat with a bright and refreshing citrus flavor. Made with lemon juice, fresh herbs, garlic, onion, olive oil, and a hint of honey, it's perfect for those who enjoy a zesty taste.
CHURRASCO (ARGENTINE GRILLED MEAT MARINADE )
This is a marinade for the churrasco dish. In Argentina, where this style of cooking developed, "churrasco" actually refers to many types of meats prepared on the grill. It's also popular with Nicaraguans. The churrasco cut steak is a long flat cut of skirt steak, cut from the "plate" of the cow. You might find it sold at some butcher shops as a "plate" steak. Don't confuse it with the flank steak, a similar cut, but NOT the same! The churrasco steak is typically marinated to make it tender and full of flavour. Serve topped with Recipe #456210. I did not include marinating time. Enjoy!
Provided by Nif_H
Categories South American
Time 10m
Yield 3 cups
Number Of Ingredients 10
Steps:
- Mash garlic, salt, and peppercorns into a paste, using a mortar and pestle. Stir in orange juice, lime juice, lemon juice, onion, and oregano. Let sit at room temperature for 30 minutes or longer. Whisk the garlic-orange juice mixture with the olive oil until well blended.
- Preparing the Meat: Preparing the meat is very easy. Place the meat in a large bowl or pan. Add enough marinade to cover the meat. Place a cover over the bowl or pan and place in the refrigerator a minimum of five hours, but preferably overnight.
- Grill the marinated meat outdoors on the barbecue. (Make sure your coals are hot and white!). For the steak - you can cook them however you like your it -- from rare to well done. However, the rarer the meat, the more tender and flavorful!
- Serve the meat with the Recipe #456210.
ARGENTINIAN-STYLE BEEF WITH CHIMICHURRI SAUCE
Whether used as a marinade or as a sauce, a versatile chimichurri complements most any grilled fish, chicken, or meat.
Categories Beef Garlic Onion Father's Day Backyard BBQ Dinner Beef Tenderloin Spice Bell Pepper Fall Summer Grill Grill/Barbecue Cilantro Gourmet Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 22
Steps:
- Stir together all ingredients for beef with 1 1/2 teaspoons each of salt and pepper. Marinate, covered and chilled, 4 hours.
- Meanwhile, stir together all chimichurri ingredients with 3/4 teaspoon salt and 1/2 teaspoon pepper and let stand at least 2 hours.
- Prepare a grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas); see grilling procedure. Remove beef from marinade and rub off excess (discard marinade).
- Skewer beef, leaving about 1/2 inch between pieces. Oil grill rack, then grill (covered if using a gas grill), turning occasionally, 4 to 5 minutes for medium-rare. Serve beef with chimichurri sauce.
CHURRASCO (GRILLED MARINATED SKIRT STEAK)
Like so many of the best Puerto Rican dishes, churrasco - garlicky wood-fire-grilled steak served with chimichurri - starts by tenderizing a tougher cut of meat (skirt steak) with a flavorful marinade. Although its origins are Argentinian and Brazilian (the word churrasco encompassing grilled meats in both Spanish and Portuguese), variations on the dish are Latin American staples. This recipe kicks up a classic Puerto Rican marinade with a bit of adobo seasoning, and then served with wasakaka, an herbaceous sauce from the Dominican Republic using lime juice. The steak should be grilled over an open fire (the smoke is key), but a gas grill will do, as will a cast-iron skillet. Serve with adobo roasted potatoes, maduros, white rice or arroz mamposteao, plus fresh tomato and avocado slices.
Provided by Von Diaz
Categories dinner, meat, steaks and chops, main course
Time 45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Pat the steaks dry and place in a large zip-top bag.
- Combine the garlic, oregano, vinegar, olive oil, adobo seasoning and salt in the bowl of a pilón or mortar and pestle, or a small food processor. Grind into a thin paste, then pour the marinade over the steak. Zip the bag then shake well to coat the meat, rubbing in gently as needed. Let rest on the counter for 10 to 20 minutes, or refrigerate overnight if you have time. Be sure to let the steak come to room temperature before grilling.
- If using a charcoal grill, start by building a fire with hardwood and kindling, then adding lump hardwood charcoal once the fire is kicking. Allow the fire to mellow. If using a gas grill, set the temperature to 500 degrees.
- Meanwhile, make the wasakaka: Combine the lime juice, parsley, cilantro, oregano, olive oil, garlic, salt and pepper in a small bowl and whisk to incorporate. If you'd like a creamier sauce, blend in a small food processor or blender. (Wasakaka will keep for 3 or 4 days in a sealed jar in the refrigerator.)
- Once the grill is ready, remove skirt steak from the bag and shake off excess marinade. Place on the grill and sear for 1 to 3 minutes. Using tongs, pull up the corner to ensure the steak has a good dark char, bordering on burned in places, before flipping, then cook for 1 more minute for rare, 2 minutes for medium-rare. Be careful not to overcook or steak will be tough.
- Remove steak from grill and let rest for 5 to 7 minutes. Slice into strips and pour over wasakaka, or serve sauce on the side. Taste and sprinkle with additional salt, if desired.
Tips:
- Choose high-quality meat: The quality of the meat you use will greatly affect the final dish. Look for well-marbled cuts of beef, such as ribeye or strip loin.
- Use a sharp knife: A sharp knife will help you make clean, even cuts of meat. This will help the marinade penetrate the meat more evenly.
- Marinate the meat for at least 4 hours, or overnight: This will allow the flavors of the marinade to penetrate the meat and tenderize it.
- Bring the meat to room temperature before grilling: This will help the meat cook evenly.
- Grill the meat over high heat: This will help to sear the meat and lock in the juices.
- Let the meat rest for a few minutes before serving: This will allow the juices to redistribute throughout the meat, making it more tender and flavorful.
Conclusion:
Churrasco is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to use up leftover meat and vegetables, and it can be easily customized to your own taste. Whether you are grilling it over an open fire or cooking it in a skillet, churrasco is sure to be a hit at your next gathering.
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