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Receta Tex-Mex Churrasco Steak with Two South American Sauces
by myra byanka

Tex-Mex Churrasco Steak with Two South American Sauces

Churrasco, in general, is a thin steak or beef skirt steak that is marinated, grilled, and sliced.

I am including two South American Sauces, one which is famous, chimichurri, and another from Brazil, mohlo campanha.

If you like your beef well done, best to choose a highly marbled meat, such as rib-eye.

Calificación: 5/5
Avg. 5/5 1 voto
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 8

Ingredientes

  • 3 lbs. skirt steak, or rib-eye, or filet mignon (butterflied)
  • Tex-Mex mojo marinade:
  • 3/4 cup olive oil
  • 3/4 cup orange juice
  • 1/4 cup fresh lime juice
  • 10 smashed garlic cloves
  • 1 large onion, chopped
  • 2 tsp Mexican oregano
  • 1/2 tbs. cumin
  • 1 tbs. Diablo Dust or taco seasoning
  • Chimichurri Sauce - see recipe links
  • Molho Campanha:
  • 1 can hearts of palm, drained, chopped
  • 1 small bell pepper, seeded, chopped
  • 4 ripe tomatoes, seeded, chopped
  • 1 jalapeno, seeded, chopped
  • 1/4 cup cilantro leaves, chopped
  • 2 tbs. EVOO
  • 2 tbs. red wine vinegar
  • 1/2 tsp. salt

Direcciones

  1. Marinate the meat in the refrigerator fro 10-12 hours. Discard marinade.
  2. Fire up the grill for direct heat.
  3. Prepare the sauce you are going to serve by combining ingredients together. Leave at room temp.
  4. Grill steaks to desired doneness.
  5. If using skirt steak, be careful not to grill it much more than 4 minutes each side, then check for doneness. It toughens when cooked too long, and is best served medium rare to medium.
  6. Let beef rest 10 minutes.
  7. Slice thin against the grain.
  8. Serve with sauce.