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.
INGREDIENTS
Yield:4 servings
1½pounds skirt steak or tri-tip (see Tip)
3large garlic cloves
1tablespoon fresh oregano leaves, finely chopped
1tablespoon white vinegar
2teaspoons olive oil
1tablespoon adobo seasoning (preferably Loísa or Badía brands)
1teaspoon kosher salt (such as Diamond Crystal), plus more to taste
⅓cup fresh lime juice
½cup fresh flat-leaf parsley leaves, finely chopped
¼cup fresh cilantro leaves, finely chopped
¼cup fresh oregano leaves, finely chopped
¼cup extra-virgin olive oil
2garlic cloves, minced
½teaspoon kosher salt (such as Diamond Crystal)
¼teaspoon freshly ground black pepper
Ingredient Substitution GuideNutritional Information
PREPARATION
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