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Tag: #grilled

Churrasco Steak from Brazil

Posted on by John Reynolds

medium rare churrasco steak sliced thin and garnished with rosemary

In some parts of the world, such as Argentina and Uruguay, the word “churrasco” refers to virtually any boneless cut of beef that has been sliced thin and grilled. Churrasco steak, then, would be somewhat redundant. In Brazil, however, churrasco is simply a word for “barbecue,” and it may refer to any number of ingredients cooked on skewers over the grill. Today, we will be cooking a skirt steak the churrasco way, finished with a pat of savory garlic and herb butter or the traditional chimichurri drizzle. 

What is Skirt Steak?

Skirt steak is a long, thin cut of meat derived from the plate of the cow. This is a section in the middle of the flank and the brisket, near the cow’s underside. Skirt steak is flavorful, but can easily become tough if not cooked right. It does best with high-temp, fast cooking and ample time to rest. Luckily, this is exactly what we will be doing with our churrasco steak. 

If you are buying your churrasco steak from a butcher, ask for the “inner” skirt cut. The outer skirt steak is fine, but it is slightly larger and has a tough membrane that will need to be removed. May as well save yourself that step with the inner cut.

diagram of cow with cuts of beef, highlighting plate where skirt steak is found

Skirt Steak Substitutes

If you do not have or do not want to use the skirt cut of beef, there are a few alternatives that you can use for your churrasco steak. Flank steak would be great, as would flatiron steak. Flatiron steak is more tender than either skirt or flank steak, thanks to a good marbling of fat. It does lack the depth of flavor found in flank and skirt steaks, however. 

The best alternative to skirt steak is a flap steak. It is thin and chewy, similar to the plate cut, and cooks beautifully over high heat. Purchase a premium sirloin flap  from our online store and get it delivered right to your door in time for your next cookout. 

Churrasco Steak Marinade

Whatever cut of beef you choose, we recommend marinating it beforehand for 30 minutes to one hour. A marinade helps tenderize the meat while adding a punch of flavor at the same time. It has also been shown to significantly reduce the formation of substances known as Heterocyclic Amines, or HCAs. These are potentially cancer-causing compounds that form when meat is cooked over high heat. A 30 minute marinade is all that is needed to remove up to 99% of HCAs! 

Marinades are generally either acidic or enzymatic. Acidic recipes incorporate oil, vinegar, citrus, and sugars; enzymatic recipes call for yogurt and fruits like papaya and pineapple. Our marinade today is of the acidic variety. 

Skewers for Churrasco Style Skirt Steak

You do not have to use skewers to cook your churrasco steak. However, they do come in handy if you are cooking a large amount of meat at once or you want the convenience and fun of a hand-held option. You will need to prepare the steaks slightly differently, however.

To cook churrasco steak using metal or bamboo skewers:

  1. Slice the steak along the grain in 2 or 3 segments. Then, rotate the steaks and cut each segment into thin strips (around 3 inches across) against the grain. Marinate the strips for 30 minutes using the recipe below. 
  2. When you’re ready to grill, thread the strips onto your skewers (Depending on the type of skewer, you may be able to thread more than one strip at a time.) 
  3. Preheat your grill to high heat while you thread. Cook your churrasco steak skewers for 2 minutes per side, or until the internal temp has reached 130 degrees (medium rare). Rest for five minutes, then enjoy! 

Churrasco Steak Recipe

Ingredients:

For the marinade:
2 oz extra virgin olive oil
⅓ cup fresh lime juice
2 tbsp soy sauce
1 tbsp minced garlic
2 tsp ground cumin
2 tbsp honey or brown sugar
½ tbsp salt
Freshly ground black pepper

For the Churrasco Steak:
2 lbs inner cut skirt steak

Directions:

  1. Put your churrasco steak in a shallow dish or gallon freezer bag. Whisk together the marinade ingredients and pour over the steak, being sure to cover fully. Marinate for 30 minutes or up to an hour (do not refrigerate).
  2. Heat your grill to high (500 degrees, if possible). Clean the grates thoroughly and grease them using tongs and a paper towel soaked in a little vegetable oil. 
  3. Remove the steak from the marinade. Sear on each side for 3 minutes, or until the internal temperature reaches 130 degrees (medium rare). 
  4. Let the churrasco steak rest for 5 minutes, then slice it against the grain. 
  5. Finish your steak with a pat of garlic herb butter or chimichurri sauce.  

Serve with a side of Brazilian rice or steakhouse crispy brussels sprouts.

More Great Brazilian Recipes to Try:

 

Grilled Pineapple Slices

Posted on by John Reynolds

grilled pineapple rings on cutting board

Pineapple on the Grill with Brown Sugar Glaze

The sweet, succulent fruit we call “pineapple” has its roots in South America, where it was first cultivated along river drainage routes between Paraguay and southern Brazil. Today, it is grown all over the continent as well as other tropical parts of the world. The fruit has a unique and delicious flavor that lends itself to a variety of recipes and cooking methods. Grilled pineapple slices are particularly refreshing on their own or over a scoop of vanilla ice cream. 

Pineapple History

Archaeologists have found evidence of pineapples dating as far back as 1200 BC in parts of Peru. The Mayans and Aztecs began to cultivate it in Mexico between 200 BC and 700 AD. By the 1400s, it existed as an important food resource among most indigenous tribes of Mexico, South, and Central America. 

The pineapple was introduced to Europeans by way of Christopher Columbus, who brought it back to Spain and dubbed it the piña de Indes, or “pine of the Indians.” The Portuguese colonists also brought pineapples home and introduced them to India and other parts of South Asia. 

Europeans, for their part, were fairly obsessed with the strange fruit of the colonies. It proved excessively difficult to grow in non-tropical regions, like Britain and France, where only the wealthiest of citizens could afford them. In fact, pineapples were considered such a status symbol in Europe that they were rarely eaten. Lucky owners would use them as centerpieces for as long as possible until rot necessitated they be thrown away. 

Pineapple became more mainstream by the 1900s, when plantations in the West Indies began producing enough quantities to reduce cost. 

Pineapples and Hawaii

Pineapples were brought to Hawaii by the Spanish in the 18th century, although it was not commercially grown until the late 19th century. James Dole and the Del Monte Company both established operations for growing and canning the fruit on the island of Oahu, which dominated pineapple production until the 1960s. 

Hawaii continues to grow and export pineapple, but not in nearly the same quantities. Today, the Philippines is actually one of the leaders in pineapple export, especially since the acquisition of Del Monte Foods in 2014. 

Nevertheless, the symbol of the pineapple in Hawaii remains ubiquitous. Many times, foods are given the label “Hawaiian” simply due to the presence of a few chunks of pineapple (a controversial pizza comes to mind). 

Fresh vs Canned Grilled Pineapple Slices

You can use canned pineapple for this recipe, but we recommend fresh. Canned pineapple is often submerged in a sugary syrup, which will affect the final texture and taste of the dish. The extra sugar may also cause the slices to burn or cook unevenly. If you do decide to use a canned version, look for ones that say “in 100 percent pineapple juice” and not “in heavy syrup.”

Sugar Glaze for Grilled Pineapple

Today, we will be coating our grilled pineapple slices in a brown-sugar, butter, and cinnamon glaze. The glaze forms a delightfully caramelized crust around the soft, sweet fruit. That being said, pineapples are naturally high in sugar. If you want to limit your sugar intake, you can omit the glaze altogether. Just make sure you use a non-stick spray to keep your pineapple slices from sticking. 

Grilled Pineapple Slices Recipe

Ingredients:

One fresh pineapple, peeled, sliced, and cored (or one 20z can of sliced pineapple)
⅓ cup melted butter
⅓ cup brown sugar
2 tsp ground cinnamon
½ tsp vanilla extract

Directions:

  1. Heat a gas grill, charcoal grill, or grill pan over medium high heat. Brush liberally with oil or non-stick spray. 
  2. In a mixing bowl, stir together the butter, brown sugar, cinnamon, and vanilla extract. Brush the mixture on the top and bottom of each of the pineapple slices.
  3. Grill the pineapple slices for 2-3 minutes per side, until they have beautiful grill marks and are golden brown. 
  4. Serve warm as-is or with vanilla ice cream. 

More Great Recipes to Try

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