New York Times

Churrasco

Author:Von Diaz

15 Ingredients

45 mins

image of Churrasco recipe by New York Times

15 Ingredients

45 mins

image of Churrasco recipe by New York Times
image of Churrasco recipe by New York Times

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.

    Serves

    1

    Serves

    1

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    “Whether it’s dinner ideas, breakfast inspiration, or delightful desserts, we’ve got the recipe. We match our results to your tastes, helping you make the most of the food in your fridge. Explore a world of flavours and join the movement towards reducing food waste.”

    “Questions, comments or want your recipe site to be featured? Email us at: hello@gumbo.kitchen"

    Gumbo full logo

    Terms & Conditions

    Site prepared by MOVING

    © 2023 Gumbo Limited. All rights reserved.