In the realm of culinary delights, "churrascos chimichurri sauce" stands out as a delectable dish that tantalizes taste buds and leaves a lasting impression. Originating from the vibrant culture of Argentina, churrascos chimichurri sauce combines the succulent flavors of grilled meats with the tangy, herbaceous notes of a zesty chimichurri sauce. Whether you're a seasoned grill master or a novice cook looking to explore new culinary horizons, this article will guide you in creating the perfect churrascos chimichurri sauce that will elevate your grilling experience to new heights.
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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.
CHIMICHURRI SAUCE
This famous Argentinean sauce is perfect for any grilled foods. My catering customers love this sauce on garlic crostini with grilled flank steak slices.
Provided by COOKINCOWGIRLS
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 10m
Yield 12
Number Of Ingredients 8
Steps:
- Place the parsley, olive oil, red wine vinegar, oregano, cumin, salt, garlic and hot pepper sauce into the container of a blender or food processor. Blend for about 10 seconds on medium speed, or until ingredients are evenly blended.
Nutrition Facts : Calories 133.1 calories, Carbohydrate 1.3 g, Fat 14.2 g, Fiber 0.5 g, Protein 0.3 g, SaturatedFat 2 g, Sodium 201.1 mg, Sugar 0.1 g
CHIMICHURRI SAUCE FOR STEAKS
This is a great Argentinean marinade or sauce. Use it on grilled meats, such as T-bone, porterhouse or skirt steak. The sauce is best if used immediately but will keep in the refrigerator for a couple of days.
Provided by Ty Robbins
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 5m
Yield 8
Number Of Ingredients 8
Steps:
- In a blender or food processor, combine the parsley, garlic, oil, vinegar, lemon juice, salt, ground black pepper and cayenne pepper. Mix well, but do not puree.
Nutrition Facts : Calories 189.9 calories, Carbohydrate 2.2 g, Fat 20.3 g, Fiber 0.4 g, Protein 0.5 g, SaturatedFat 2.8 g, Sodium 296.3 mg, Sugar 0.3 g
CHURRASCO WITH CHIMICHURRI
Steps:
- Prepare the chimichurri. Combine the herbs and garlic in a food processor and finely chop. Add the oil, vinegar, water, salt, pepper and hot pepper flakes and process to make a thick sauce. Correct the seasoning, adding salt or vinegar, to taste. The chimichurri should be highly seasoned. Pour a 1/4 of the chimichurri into a baking dish just large enough to hold the tenderloin.
- Holding the knife parallel to the cutting board, cut the tenderloin lengthwise into 4 flat even slices. Place each slice between 2 sheets of plastic wrap and pound with the side of a cleaver (or a scaloppini pounder) to a thickness of 1/4-inch. Arrange the steaks on top of the chimichurri in the baking dish. Pour another 1/4 of the chimichurri on top. Marinate the beef for 30 minutes to 1 hour.
- Set up the grill for direct grilling and preheat to high. If using charcoal, toss the chips directly on the coals. If using gas, place them in the smoker box and preheat until you see smoke. If your grill lacks a smoker box, use a foil smoking pouch. Arrange the beef slices on the grate on the diagonal and grill until cooked to taste, about 2 minutes a side for medium-rare, rotating the slices 90 degrees after 1 minute to create an attractive crosshatch of grill marks. Transfer the churrasco to plates or a platter and serve with the remaining chimichurri sauce on the side.
CHURRASCO'S CHIMICHURRI SAUCE
This is a sauce from Churasco's, a local restaurant here in Houston that serves South American fare. At the restaurant this is served at the table with plantain chips as an appetizer and is also used to marinade their signature steaks with. It's good with other grilled meats, salmon,poultry, hot pasta, and to dress green salads. It's such a popular item that the Cordu'a brothers bottle it to sell in grocery stores.
Provided by Leslie in Texas
Categories Sauces
Time 15m
Yield 4 cups
Number Of Ingredients 5
Steps:
- In a medium bowl, combine all ingredients, whisking to mix well.
- Let stand for 2 hours before using, to blend flavors.
- Refrigerate leftovers.
Nutrition Facts : Calories 1018, Fat 108.7, SaturatedFat 15, Sodium 55.1, Carbohydrate 10.4, Fiber 3.1, Sugar 1.1, Protein 3.4
CUBAN CHIMICHURRI
This fresh Cuban sauce wonderfully complements steak, but pour it over a burger, and your taste buds will thank you! -Elaine Sweet, Dallas, Texas
Provided by Taste of Home
Time 20m
Yield 1 cup.
Number Of Ingredients 11
Steps:
- Place garlic in a small food processor; cover and chop. Add the cilantro, parsley, pepper flakes and pepper; cover and process until finely chopped., Add the vinegar, lime juice, soy sauce and lime zest. While processing, gradually add oil in a steady stream. Serve with steak.
Nutrition Facts : Calories 95 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 122mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.
CHURRASCO STRIP STEAK WITH CHIMICHURRI SAUCE
This citrus and pesto like recipe is from one of our favorite local restaurant's "Dinosaur BBQ". It is using their bottled marinade. For those who have received a package from me, I have included this sauce. For those who have not--never fear, I am including the web address so that you can enjoy it too. Go to www.dinobbq.com .. also, look for other "Dinosaur" recipes using their sauces under me or my hubby Rickv.
Provided by TammieV
Categories Meat
Time 10h30m
Yield 4 Steaks
Number Of Ingredients 10
Steps:
- Start early in the Morning, remove the boot strap tendon sometimes found on the outside edge of the steaks.
- Pour on marinade and let them stand all day.
- Using parsley leaves fill measuring cup to make 1 full packed cup.
- Mix together all sauce ingredients except oil in a food processor or blender to form a paste.
- Dribble in a little oil at a time until fully blended.
- Taste, add more seasonings if desired.
- Set aside.
- Take steaks out of marinade and pat dry.
- Grill on hot grill until medium-rare (Ok, Hubby teases me, I like mine a little more done than that).
- Serve with some sauce spooned over each steak.
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:
- To make the most flavorful chimichurri sauce, use fresh herbs. If you don't have fresh herbs on hand, you can use dried herbs, but they won't be as flavorful.
- Let the chimichurri sauce sit for at least 30 minutes before using to allow the flavors to meld.
- Chimichurri sauce can be used as a marinade for grilled meats, or as a condiment for grilled, roasted, or pan-fried meats, vegetables, or fish.
- For a spicier chimichurri sauce, add a pinch of red pepper flakes or cayenne pepper.
- If you don't have red wine vinegar, you can use white wine vinegar or apple cider vinegar.
- If you don't have parsley, you can use cilantro or basil.
- If you don't have garlic, you can use onion or shallots.
- Store chimichurri sauce in a jar or container in the refrigerator for up to 2 weeks.
Conclusion:
Chimichurri sauce is a versatile and flavorful sauce that can be used to enhance the flavor of a variety of dishes. It is easy to make and can be tailored to your own taste preferences. Whether you are using it as a marinade or a condiment, chimichurri sauce is sure to add a delicious touch to your next meal.
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