CHURRASCO (ARGENTINE GRILLED MEAT MARINADE ) RECIPE – FOOD.COM
Total time: 10 minutes
Prep time: 10 minutes
Yield: 3 cups
|3 heads garlic (about 30 to 40 cloves)|
|2 teaspoons salt|
|1 teaspoon black peppercorns|
|1 cup orange juice|
|1/4 cup fresh lime juice|
|1/4 cup fresh lemon juice|
|1 cup onion, minced|
|2 teaspoons oregano|
|1 cup Spanish olive oil|
|meat, of choice pounded or cut thin (beef, chicken, pork)|
- Mash garlic, salt, and peppercorns into a paste, using a mortar and pestle. Stir in orange juice, lime juice, lemon juice, onion, and oregano. Let sit at room temperature for 30 minutes or longer. Whisk the garlic-orange juice mixture with the olive oil until well blended.
- Preparing the Meat: Preparing the meat is very easy. Place the meat in a large bowl or pan. Add enough marinade to cover the meat. Place a cover over the bowl or pan and place in the refrigerator a minimum of five hours, but preferably overnight.
- Grill the marinated meat outdoors on the barbecue. (Make sure your coals are hot and white!). For the steak – you can cook them however you like your it — from rare to well done. However, the rarer the meat, the more tender and flavorful!
- Serve the meat with the Recipe #456210.
Calories 797, FatContent 72.6, SaturatedFatContent 10.1, CholesterolContent 0, SodiumContent 1565.8, CarbohydrateContent 37.3, FiberContent 2.8, SugarContent 10.7, ProteinContent 5.3
ARGENTINIAN PARRILLA WITH CHIMICHURRI SAUCE | BURN BLOG
Provided by: Dave DeWitt
Yield: 4-6 servings
|2 tbsp ground red ají chile or substitute ground New Mexican red chile|
|1 tsp dried oregano|
|1 tsp sugar|
|1/4 tsp ground cumin|
|1/2 tsp salt|
|3 lb sirloin steak, 2 inches thick|
|1/4 cup red wine vinegar|
|4 cloves garlic, chopped|
|3 green ají amarillo chiles, seeds removed, chopped, or substitute jalapeños|
|1 bay leaf, center rib removed|
|1 small onion, finely chopped|
|3/4 cup chopped fresh parsley|
|1/4 cup chopped fresh oregano or 2 tablespoons dried|
|1/2 tsp salt|
|1 tsp freshly ground black pepper|
|¼ to 1⁄3 cup olive oil|
- Combine all the ingredients for the steak rub. Rub well into the steak, place in a large plastic zip bag and marinate in the refrigerator for a couple of hours or preferably overnight.
- To make the sauce, combine the vinegar, garlic, jalapeños, and bay leaf in a food processor or blender and process until smooth. Add the onion, parsley, oregano, salt and pepper and pulse until blended but not pureed. Whisk in the oil and allow to sit for a couple hours to blend the flavors.
- Before grilling, remove the meat from the refrigerator and bring to room temperature.
- Grill the steak over a medium hot fire for about 20 minutes, turning often for medium-rare (150 degrees F. internal temperature). Remove the steak from the grill, allow to sit for 5 minutes, then slice the meat against the grain and arrange on a serving platter. Ladle some of the chimichurri sauce over the meat and serve the remainder on the side.
How do Argentinians Grill?
In Argentina, grilling is done with wood. When it is time to prepare the Argentine grill, Argentinians start with a fire made of wood. You’ll notice on every Argentina bbq, a little corner or nook that is built in for the wood to burn. Once the coals become hot, they are placed underneath the meat for cooking purposes.
What is the difference between Argentinian BBQ and American BBQ?
One of the most striking differences is that Argentinian bbq grills have a wheel crank that raises or lowers the grill. If you look closely at the grills, you will notice a second difference. In Argentina, the grills are V-shaped. This helps capture and contain the fat drippings and oils.
How are ribs grilled in Argentina?
When we grill beef ribs in North America, we typically use cuts that require a long, slow roast and lots of basting for tender and flavorful results. In Argentina, ribs are cut differently—crosswise across the bone—so that each piece has larger, thin portions of rib meat interspersed with smaller pieces of bone.
What is the best sauce for Argentinian grilling?
In Argentina, the most popular sauce for Argentinian grilling is chimichurri. This sauce is made of parsley, garlic, oregano, red pepper, vinegar, and olive oil. The chimichurri can be put on top of the meat as a final touch just before eating. By keeping the condiments and sauces simple you put the meat front and center.