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Churrasco Guatemalteco con Chimichurri
A flavorful grilled steak dish, often served with a vibrant and herbaceous chimichurri sauce, representing a popular way of enjoying grilled meats in Guatemala, influenced by South American traditions but with local adaptations.
๐ง ์ฌ๋ฃ
- 1 kg Beef sirloin or flank steak(about 2 lbs, trimmed)
- 4 tbsp Olive oil
- 2 tsp Salt
- 1 tsp Black pepper
- 1 cup Fresh parsley(finely chopped)
- 1/2 cup Fresh cilantro(finely chopped)
- 4 cloves Garlic(minced)
- 1/4 cup Red wine vinegar
- 1 tsp Dried oregano
- 1/2 tsp Red pepper flakes(or to taste)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Pat the beef dry with paper towels. Rub generously with olive oil, salt, and pepper.
๐ก ์ ๋ฌธ๊ฐ ํ: Ensuring the steak is dry helps achieve a better sear. - 2
Preheat your grill to medium-high heat. Clean and oil the grill grates.
- 3
While the grill heats, prepare the chimichurri. In a bowl, combine chopped parsley, cilantro, minced garlic, red wine vinegar, oregano, and red pepper flakes.
๐ก ์ ๋ฌธ๊ฐ ํ: Let the chimichurri sit for at least 15 minutes to allow flavors to meld. - 4
Grill the steak for 7-10 minutes per side for medium-rare, or to your desired doneness. Use a meat thermometer for accuracy.
๐ก ์ ๋ฌธ๊ฐ ํ: Avoid pressing down on the steak while grilling, as this squeezes out the juices. - 5
Remove the steak from the grill and let it rest for 5-10 minutes before slicing against the grain.
๐ก ์ ๋ฌธ๊ฐ ํ: Resting the meat is crucial for juicy results. - 6
Serve the sliced churrasco with a generous spoonful of chimichurri sauce on the side or over the top.
๐ก ์ ๋ฌธ๊ฐ ํ
- โFor extra flavor, marinate the steak for at least 30 minutes (or up to 4 hours) in a mixture of olive oil, garlic, salt, pepper, and a splash of lime juice.
- โChimichurri can be made ahead of time and stored in the refrigerator for up to a week.
- โServe with grilled vegetables, rice, or tortillas for a complete meal.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add a finely chopped shallot to the chimichurri for a sharper flavor.
- Incorporate a pinch of cumin into the steak rub.
- Use a different cut of beef like skirt steak or ribeye.