Recipe courtesy of Douglas Rodriguez
Recipe courtesy of Douglas Rodriguez
Watch how to make this recipe.
Nicaraguan-Style Churrasco
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- Total: 21 min
- Prep: 15 min
- Cook: 6 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 772
- Total Fat
- 58 g
- Saturated Fat
- 21 g
- Carbohydrates
- 3 g
- Dietary Fiber
- 1 g
- Sugar
- 0 g
- Protein
- 55 g
- Cholesterol
- 234 mg
- Sodium
- 735 mg
- Total: 21 min
- Prep: 15 min
- Cook: 6 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 772
- Total Fat
- 58 g
- Saturated Fat
- 21 g
- Carbohydrates
- 3 g
- Dietary Fiber
- 1 g
- Sugar
- 0 g
- Protein
- 55 g
- Cholesterol
- 234 mg
- Sodium
- 735 mg
Ingredients
Directions
- To make the chimichurri, combine the garlic, bay leaves, jalapenos, and salt in a mortar and mash with a pestle until a smooth paste is formed (or you can puree with a small amount of vinegar in a blender). Transfer to a mixing bowl and add the parsleys and oregano. Whisk in the vinegar and olive oil until well combined. Set aside.
- Prepare a medium-hot fire in the grill.
- Trim the meat and remove any silverskin. Cut into 2 1/2-inch-thick rounds. Take the boning knife and cut in a circular motion so each round becomes one flat, long strip. Then, with a butcher's mallet, pound the meat lightly. Season each strip generously with salt and pepper on each side.
- Lightly oil the grate and place meat on the grate. Grill for 3 minutes on each side for medium-rare.
- Transfer the meat to a serving plate. Serve with the chimichurri on the side.
