Nicaraguan-style Steak Churrasco

Nicaraguan-style Steak Churrasco Recipe - Delicious Italian Dish

Region / culture: Italy | Preparation time: 45 minutes | Cooking time: 4-6 minutes | Servings: 4

Introduction

Nicaraguan-style Steak Churrasco is a delicious and flavorful dish that features tender beef steaks marinated in a zesty chimichurri sauce. This dish is perfect for a summer barbecue or a special dinner with friends and family.

History

Churrasco is a popular dish in many Latin American countries, including Nicaragua. It is typically made with grilled beef or other meats, and is often served with chimichurri sauce, a tangy and herbaceous condiment. The origins of churrasco can be traced back to the Spanish conquistadors who brought their grilling techniques to the New World.

Ingredients

1 beef tenderloin - (about 1.5 lb, preferably center cut)

Chimichurri

1 large bunch fresh Italian flat-leaf parsley, stemmed (about 2 cups of leaves)
4 garlic cloves, peeled
1 cup of olive oil
0.25 cup of red wine vinegar, or more to taste
3 tbsp of water
1.5 tsp of salt, or more to taste
1 tsp of finely-ground black pepper, or more to taste

How to prepare

Place the piece of tenderloin lengthwise on the cutting board.
Hold the knife parallel to the cutting board and cut the meat into 4 flat, even horizontal strips.
Place each strip between two sheets of plastic wrap and pound with the side of a cleaver or with a rolling pin until it reaches a thickness of 0.25 inch.
Arrange the steaks in a nonreactive baking dish.

Prepare the chimichurri

Combine the parsley and garlic in a food processor and process until finely chopped.
Add the oil, 0.25 cup of vinegar, water, 1.5 tsp of salt, and 1 tsp of pepper to the food processor and process until a thick sauce is formed.
Adjust the seasoning by adding salt, pepper, or vinegar as needed. The mixture should be highly seasoned.
Transfer half of the chimichurri sauce to a bowl or crock for serving. Pour the remaining sauce over the meat.
Cover the meat and let it marinate in the refrigerator for 30 minutes, turning it several times.
Preheat the grill to high heat.
When ready to cook, oil the grill grate.
Drain the beef and place it on the hot grill grate.
Grill the beef, turning it with tongs, until it reaches the desired level of doneness. This usually takes 1 to 2 minutes per side for medium-rare.
Serve the beef with the remaining chimichurri sauce.

Variations

Use chicken or pork instead of beef for a different flavor.
Add some heat to the chimichurri sauce with a pinch of red pepper flakes.
Mix in some chopped cilantro or mint for a twist on the traditional chimichurri.

Cooking Tips & Tricks

Make sure to pound the beef steaks to an even thickness to ensure they cook evenly on the grill.

- Marinate the beef for at least 30 minutes to allow the flavors of the chimichurri sauce to penetrate the meat.

- Use a hot grill to sear the beef quickly and lock in the juices.

- Let the beef rest for a few minutes before slicing to allow the juices to redistribute.

Serving Suggestions

Serve the Steak Churrasco with a side of rice and beans, grilled vegetables, or a fresh salad. It pairs well with a cold beer or a glass of red wine.

Cooking Techniques

Grill the beef over high heat for a quick sear and juicy interior. Make sure to turn the steaks frequently to prevent burning.

Ingredient Substitutions

Use flank steak or skirt steak instead of beef tenderloin.

- Substitute white wine vinegar for the red wine vinegar in the chimichurri sauce.

- Use dried parsley if fresh parsley is not available.

Make Ahead Tips

You can marinate the beef in the chimichurri sauce up to 24 hours in advance. Just cover and refrigerate until ready to grill.

Presentation Ideas

Slice the Steak Churrasco thinly and arrange on a platter with a drizzle of chimichurri sauce. Garnish with fresh parsley or a wedge of lemon for a pop of color.

Pairing Recommendations

Pair this dish with a side of grilled corn on the cob, a green salad with avocado, or a side of plantains. A glass of Malbec or Cabernet Sauvignon complements the rich flavors of the beef.

Storage and Reheating Instructions

Store any leftover Steak Churrasco in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat until warmed through.

Nutrition Information

Calories per serving

Calories: 550 per serving

Carbohydrates

Carbohydrates: 2g per serving

Fats

Total Fat: 45g per serving

Saturated Fat: 8g per serving

Proteins

Protein: 36g per serving

Vitamins and minerals

Iron: 15% of the daily recommended intake per serving

Vitamin C: 10% of the daily recommended intake per serving

Alergens

Contains: None

Summary

This Nicaraguan-style Steak Churrasco is a high-protein dish that is rich in iron and vitamin C. It is relatively low in carbohydrates and contains a moderate amount of fats.

Summary

Nicaraguan-style Steak Churrasco is a delicious and satisfying dish that is perfect for a summer barbecue or a special dinner. With a zesty chimichurri sauce and tender beef steaks, this recipe is sure to impress your guests. Enjoy!

How did I get this recipe?

I remember the sense of wonder I felt when I first saw this recipe for Nicaraguan-style Steak Churrasco. It was many years ago, back when I was just a young girl living in a small village in Nicaragua. The recipe was given to me by my neighbor, Doña Maria, who was known throughout the village for her incredible cooking skills.

Doña Maria was a kind and generous woman who loved to share her recipes with anyone who showed an interest in learning. I remember watching her in awe as she prepared this particular dish for a family gathering. The aroma of the sizzling steak and the fragrant herbs and spices filled the air, making my mouth water in anticipation.

I approached Doña Maria and asked her if she would be willing to teach me how to make the Nicaraguan-style Steak Churrasco. She smiled warmly and agreed, taking me under her wing as her apprentice in the kitchen. Over the following weeks, she patiently guided me through each step of the recipe, explaining the importance of using fresh ingredients and seasoning the meat just right.

One of the key ingredients in the Nicaraguan-style Steak Churrasco is the marinade, which is made from a blend of citrus juices, garlic, cilantro, and a hint of spicy chili peppers. Doña Maria showed me how to mix the marinade and let the steak soak in it for several hours, allowing the flavors to penetrate the meat and tenderize it.

As the steak marinated, Doña Maria taught me how to prepare the chimichurri sauce that would accompany the dish. Made from a mixture of fresh herbs, garlic, vinegar, and olive oil, the chimichurri added a burst of flavor and freshness to the grilled steak.

Once the steak had marinated and the chimichurri sauce was ready, it was time to cook the churrasco. Doña Maria showed me how to grill the steak over a hot flame, allowing it to sear and develop a delicious crust on the outside while remaining juicy and tender on the inside.

As the steak cooked, Doña Maria shared stories about her own experiences learning to cook and the joy she found in sharing her recipes with others. She spoke of the importance of passing down traditions and preserving the culinary heritage of our culture.

When the steak was finally done, Doña Maria plated it up alongside a generous dollop of chimichurri sauce and some traditional sides like fried plantains and rice and beans. The flavors were incredible – the tangy citrus marinade, the zesty chimichurri, and the perfectly grilled steak all came together in a symphony of taste that made my taste buds sing.

I thanked Doña Maria profusely for teaching me how to make the Nicaraguan-style Steak Churrasco and vowed to continue sharing this recipe with future generations. It became a favorite dish in my own home, bringing back fond memories of my time spent learning from Doña Maria in her kitchen.

Now, as I sit here reflecting on that wonderful experience, I am filled with gratitude for the gift of knowledge and tradition that Doña Maria passed down to me. Cooking has always been a way for me to connect with my roots and honor the rich culinary heritage of Nicaragua.

I may have learned many recipes from various places and people over the years, but the Nicaraguan-style Steak Churrasco will always hold a special place in my heart as a reminder of the time I spent learning from a master in the kitchen. And I can only hope that one day, I will be able to pass down this recipe to my own grandchildren, just as Doña Maria did for me.