Churrasco - South American BBQ

melts in your mouth like chocolate except it's steak.  succulent, tender, juicy, flavorful steak.

it's sweet w/ a bit of a spicy kick.  and the kids and the husband seriously LOOOOOVVVVVVED IT!

i wish you could smell the smells coming off the grill.  i served it up with my quick no-brainer mexican rice which is basically a couple of cups of long grain rice with some tomato seasoning (you can find it next to the mexican food spices) throw in the rice cooker with some fresh fine-chopped cilantro and a little olive oil mixed in and some fried corn tortillas, pico de gallo, and guacamole.

it's super simple too.  just slice the meat, throw it up in the spicy marinade, skewer it (makes sure you soak your skewers first if you are using wood ones), and grill it and voila', it's good grub time.

the trick to this is to pick up some good meat.  Tenderloin is a little pricy so I used flank.  You slice the flank steak in thin strips across the grain.  I bought a package of 2 flanks.

Here's the spicy marinade:

1/4 cup olive oil
1 can of tomato paste
1/2 cup of red wine vinegar
2-3 cloves of garlic, minced
1 T sugar
1 tsp of cumin
1 tsp of red pepper flakes
kosher salt and pepper to taste

just mix it all up.

I used spicy pico this time but if you scroll down and find my mango salsa recipe, the contrast of the fruit and spicy flavors will be off the hook.  I promise.

For those who have a little trouble with the spice, leave out the red pepper flakes.

Comments

[Makayla]

Good stuff here. I've been enjoying what I've been reading!