Churrasco steak has its origins in Nicaragua (one of our favorite places to visit) and is the absolute favorite meal in our house. Anytime the kids are home, this is the meal they ask for 100% of the time. It is very simple to prepare and full of flavor. You typically don’t marinate steak longer than 24 hours, but we have found Churrasco is best after 48 hours in the marinade.
Churrasco is typically served with a rice and bean dish called Gallo Pinto and plantains with lemon garlic butter. I have not had any luck recreating the Gallo Pinto we had in Nicaragua or Miami but as soon as I do, I will post the recipe here.
Another reason I like this steak is that it is super versatile. You can serve it as a whole steak, slice it for tacos or quesadillas, or one of my new favorites; wrapped around a shrimp, cheese, and spinach-stuffed poblano pepper.
The Jalapeño Cream Sauce is excellent with Churrasco.
Ingredients
- 1 ½ pounds skirt steak (for tacos or quesadillas) or tenderloin / filet mignon (for serving as a whole steak)
- 1 bunch curly parsley stems removed
- 2 cloves garlic minced
- 1 cup olive oil
- ½ cup white onions sliced
- 1 jalapeño (optional) seeded and sliced
- ¼ cup red wine vinegar
- juice from one lime
- 1 tbsp liquid smoke
- 1½ tsp salt
- 1 tsp pepper
Instructions
- Place parsley, garlic, olive oil, onion, jalapeño, vinegar, lime juice, liquid smoke, salt, and pepper in a food processor and blend until smooth
- Season steak with salt a pepper, place in a freezer bag, and pour the marinade into the bag
- Remove as much air as possible and seal the bag
- Marinate for at least 24 hours and up to 48 hours
- Heat the grill on high heat
- Cook the steak on the grill until desired temperature
- Serve as a steak main dish or cut and serve as a taco or quesadilla