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Nicaraguan-Style Steak / Churrasco |
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Serves: 4 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Nicaraguan-Style Steak / Churrasco recipe on the web!!NICARAGUA Advance Preparation: 30 minutes for marinating the meat 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. _ piece beef tenderloin steaks, (1 1/2 pounds), preferably center cut _ bunch parsley, fresh Italian (flat-leaf), stemmed (about 2 cups leaves); 1 large bunch or 2 medium bunches _ clove garlic, peeled _ c olive oil ___ c red wine vinegar, or more to taste _ tbs water _ 1/2 tsp salt, or more to taste _ tsp black pepper, finely ground, or more to taste 1. 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. 2. 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. 3. Preheat the grill to high. 4. 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. Serves 4 Churrasco of Tenderloin Tips Puntas de Churrasco Butchers sometimes sell tenderloin "tips" or "tails"-the narrow ends that are too slender to cut into filet mignons. These tips make a wonderful churrasco (they’re better marbled than the center cuts) and they’re a lot less expensive to boot. You may need to butterfly them to obtain thin, broad strips. Substitute 1 3/4 pounds tenderloin tips for the tenderloin center cut above (you’ll need a little more, because the tips are a fattier cut). Trim off any excess fat and proceed as directed. Recipe from The Barbecue! Bible by Steven Raichlen Copyright 2009 by Steven Raichlen. All rights reserved. Used by permission of Workman Publishing. Grilled Prime Ribs of Beef With Garlic and Rosemary Brazilian Stuffed Rib Roast Steak in Garlic-Lime Marinade / Palomilla Stet's Steak Steak From Hell Rib Steaks With Red Wine Sauce And Marrow / Entrecote a' la Bordelaise Florentine-Style Steak / Bistecca alla Fiorentina Nicaraguan-Style Steak / Churrasco Korean Sesame-Grilled Beef / Bool Kogi Grilled Beef Oaxaca-Style A Simple Matambre Montevidean Stuffed Beef Roll / Matambre Grilled Beef With Peanut Flour / Kyinkyinga Peruvian Beef Kebabs / Anticuchos Bangali Shish Kebabs Russian Beef Kebabs / Shashlik Fiery Stick Meat / Suyas Quick Persian Beef Kebabs Bani Marine Street Beef Kebabs Madeira Beef and Bay Leaf Kebabs / Espetada Lemongrass Beef With Peanuts Lettuce Bundles With Grilled Beef Saigon Market Beef Sticks Aromatic Lemongrass Marinade Korean Grilled Short Ribs / Kalbi Kui Dinosaur Ribs Montevidean-Style Sweetbreads / Mollejas Asadas Argentinian Veal and Chicken Kebabs Grilled Oxtails / Kare Kare |
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