Argentinian Churrasco
Let's get grilling
1
Place steak and all ingredients in a storage bag and refrigerate overnight.
2
In a bowl, combine garlic, lime juice, cilantro, parsley oregano, vinegar, chili flakes, olive oil, salt and pepper. Mix ingredients and refrigerate overnight.
3
Fire up the charcoal grill using Kingsford charcoal and heat to 400°F.
4
Next, season steak with salt and pepper and cook the meat for about 3 minutes per side. Brush with butter and lime juice.
5
Remove and let the meat rest. Slice against the grain, or serve whole.
Cooking for 4 people
Ingredients
Marinade
-
extra-virgin olive oil / Spanish olive oil
0.3 cup
-
garlic, smashed
12.5 cloves
-
sliced red onion
1 cup
-
dried oregano
2 tsp.
-
orange juice
1 cup
-
lime, squeezed
0.5
-
skirt steak (silver skin trimmed off)
2.5 lb.
Chimichurri
-
minced garlic
8 cloves
-
limes, squeezed
3
-
chopped cilantro
1.5 cups
-
chopped parsley
1 cup
-
fresh chopped oregano
0.3 cup
-
red wine vinegar
0.3 cup
-
chili flakes
2 tsp.
-
olive oil
0.3 cup
-
salt (or to taste)
2 tsp.
-
butter
1 tbsp.
-
lime juice
.05 cup
Credit: Recipe created by Miguel Vidal, owner of Valentina’s Tex Mex BBQ, on behalf of Kingsford
For safe meat preparation, reference the USDA website.
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