Mangu

churrasco

Next Dish: Bolani

Churrasco is a Portuguese and Spanish term referring broadly to grilled meat or even a barbecue in general. It is a prominent style of grilling in many Latin American countries, particularly in Brazil, Argentina, and Uruguay. The term often refers to beef or chicken that is marinated, skewered, and then grilled over an open flame. In some regions, churrasco also includes a variety of other meats, such as pork and sausage, and may be served with chimichurri sauce, a tangy herb and garlic sauce.

skirt steak

orange juice

lime juice

salt

garlic

olive oil

black pepper

cilantro

cumin

Recipe

Ingredients:

  • 2 lbs skirt steak

  • 4 cloves garlic, minced

  • 1/2 cup olive oil

  • 1/4 cup orange juice

  • 1/4 cup lime juice

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1/4 cup chopped fresh cilantro

  • 1 teaspoon cumin


Instructions:

  1. In a bowl, combine the minced garlic, olive oil, orange juice, lime juice, salt, black pepper, chopped cilantro, and cumin. Stir until well mixed.

  2. Place the skirt steak in a large dish or zip-top bag. Pour the marinade over the steak, making sure it's fully coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, or overnight for best results.

  3. Preheat your grill to high heat. Remove the steak from the marinade, shaking off any excess. Discard the remaining marinade.

  4. Grill the steak for about 4-5 minutes on each side for medium-rare, or until it reaches your desired level of doneness.

  5. Let the steak rest for a few minutes before slicing against the grain. Serve immediately.