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Churrasco Dominicano
Dominican grilled steak - tender skirt steak marinated in a vibrant blend of sour orange, garlic, and oregano, grilled to perfection, and generously topped with sweet, caramelized onions. Traditionally served with tostones (fried plantains).
ð§ ææ
- 700 g Skirt steak(or flank steak)
- 120 ml Sour orange juice(If unavailable, use 60ml lime juice + 60ml orange juice)
- 8 cloves Garlic(minced)
- 2 tbsp Dried oregano(preferably Dominican oregano if available)
- 2 Yellow onions(thinly sliced)
- 60 ml Olive oil(divided)
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground, or to taste)
- Tostones(for serving (fried green plantains))
ðšâð³ äœãæ¹
- 1
Prepare the marinade: In a bowl, whisk together the sour orange juice, minced garlic, dried oregano, 30ml of olive oil, salt, and pepper. Place the skirt steak in a resealable bag or shallow dish. Pour the marinade over the steak, ensuring it is fully coated. Seal the bag or cover the dish and refrigerate for at least 4 hours, or preferably overnight, turning the steak once halfway through.
â±ïž 4 hours (minimum) - 2
Prepare the grill: Preheat your grill to high heat (approximately 230-260°C / 450-500°F). Ensure the grill grates are clean and lightly oiled to prevent sticking.
â±ïž 10 minutes - 3
Grill the steak: Remove the steak from the marinade, letting any excess drip off. Discard the used marinade. Place the steak on the hot grill. Grill for 4-6 minutes per side for medium-rare, or longer for desired doneness. Look for a good sear and nice char marks. The internal temperature should reach 55-57°C (130-135°F) for medium-rare.
â±ïž 8-12 minutes - 4
Rest the steak: Transfer the grilled steak to a cutting board. Tent loosely with foil and let it rest for at least 10 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
â±ïž 10 minutes - 5
Caramelize the onions: While the steak is resting, heat the remaining 30ml of olive oil in a skillet over medium-low heat. Add the thinly sliced onions and cook slowly, stirring occasionally, until they are deeply golden brown and sweet, about 15-20 minutes. Be patient; low and slow is key to caramelization.
â±ïž 15-20 minutes - 6
Slice and serve: Slice the rested steak against the grain into thin strips. Arrange the sliced steak on a platter. Top generously with the caramelized onions. Serve immediately with warm tostones.
â±ïž 5 minutes
ð¡ ããã®ã³ã
- âFor the best flavor, marinate the steak overnight.
- âDon't overcrowd the grill; cook in batches if necessary.
- âSlice the steak thinly against the grain for maximum tenderness.
- âIf you can't find sour oranges, a mix of lime and orange juice provides a good substitute.
- âEnsure your grill is very hot before placing the steak on it for a proper sear.
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- Serve with a side of chimichurri sauce for an extra herbaceous kick.
- Experiment with different cuts of beef like flank steak or flat iron steak.
- Add a pinch of red pepper flakes to the marinade for a touch of heat.