Churrasco Dominicano

🧂 Ingredients

• 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))

👨‍🍳 Instructions

1. 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.

   ⏱️ 4 hours (minimum)
2. 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.

   ⏱️ 10 minutes
3. 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.

   ⏱️ 8-12 minutes
4. 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.

   ⏱️ 10 minutes
5. 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.

   ⏱️ 15-20 minutes
6. 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.

   ⏱️ 5 minutes

💡 Pro Tips

• ✓For the best flavor, marinate the steak overnight.
• ✓Don't overcrowd the grill; cook in batches if necessary.
• ✓Slice the steak thinly against the grain for maximum tenderness.
• ✓If you can't find sour oranges, a mix of lime and orange juice provides a good substitute.
• ✓Ensure your grill is very hot before placing the steak on it for a proper sear.

🔄 Variations

• 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.

🥗 Nutrition

Per serving