MARINATED FLANK STEAK
A wonderful flank steak on the grill recipe I invented that friends just love! My girls think this is great, and it doesn't take long to grill. This also works great when sliced and used for fajitas.
Provided by GUYCON
Categories World Cuisine Recipes Latin American Mexican
Time 6h25m
Yield 6
Number Of Ingredients 9
Steps:
- In a medium bowl, mix the oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, mustard, garlic, and ground black pepper. Place meat in a shallow glass dish. Pour marinade over the steak, turning meat to coat thoroughly. Cover, and refrigerate for 6 hours.
- Preheat grill for medium-high heat.
- Oil the grill grate. Place steaks on the grill, and discard the marinade. Grill meat for 5 minutes per side, or to desired doneness.
Nutrition Facts : Calories 275.1 calories, Carbohydrate 3.4 g, Cholesterol 27.2 mg, Fat 22.5 g, Fiber 0.2 g, Protein 14.8 g, SaturatedFat 4.1 g, Sodium 934.9 mg, Sugar 0.8 g
FLANK STEAK CHURRASCO-GUATEMALAN
Steps:
- Flank Steak Churrasco (Guatemalan Style) Preparation time: 2 minutes. Cooking time 5 - 10 minutes Combine all ingredients and let it marinate for about 30 minutes. Cook the meat after finalizing the rice, beans and salsa, since the meat is cut in thin slices the meat should take about 5 minutes on each side to cook, careful not to burn the meat, baste the meat with the marinate, and the onions, while cooking, if you cover the grill the meat will cook faster.
CHURRASCO STEAK WITH CHIMICHURRI
Provided by Robert Irvine : Food Network
Time P1DT35m
Yield 4 servings
Number Of Ingredients 18
Steps:
- For the marinade: In a large resealable plastic bag, combine the grapeseed oil, garlic, onions, oregano and orange juice. Add the steaks and marinate for 24 hours in the refrigerator to flavor and tenderize the meat.
- For the chimichurri: In a bowl, combine the garlic, lime zest and juice, cilantro, parsley, oregano, vinegar, chile flakes, olive oil and some salt and pepper. Mix well, then cover and refrigerate overnight to allow the flavors to bloom.
- Lightly sprinkle the steaks with salt and pepper and place them on a very hot grill for 3 minutes on each side. Remove the steaks to a plate to rest. Top with butter and lime juice to build flavor.
- Plate each steak with 1 cup of the white rice; spoon some chimichurri over the steaks. Serve with the remaining chimichurri on the side.
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.
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.
FLANK STEAK CHURRASCO WITH CHIMICHURRI ROJO
Churrasco is South American style skewers. I got this from Cuisine at Home Magazine. I haven't tried this yet, but sounded good!!
Provided by diner524
Categories Steak
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Slice the steak against the grain at 45 degree angle into 1/4"-thick strips.
- In a large bowl whisk together remaining ingredients.
- Preheat grill to medium.
- Toss meat slices into the chimichurri to coat.
- Thread 4-5 strips (6 oz) onto each of 4 metal skewers. Fold each strip accordion-style, then spear through the center with the skewer. Spread strips down length of the skewer.
- Grill skewers, covered, for 3 minutes. Turn, baste with remaining chimichurri, and grill, covered, for 3 more minutes.
Nutrition Facts : Calories 438.8, Fat 27.9, SaturatedFat 7.8, Cholesterol 115.7, Sodium 191.5, Carbohydrate 7.7, Fiber 0.9, Sugar 4.7, Protein 37.1
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