Churrasco Guatemalteco
A celebratory Guatemalan dish featuring grilled meats, often served with a variety of accompaniments. This version focuses on a flavorful marinated flank steak, grilled to perfection.
🧂 Ingredients
- 1.5 kg Flank steak
- 1/2 cup Orange juice
- 1/4 cup Lime juice
- 4 cloves Garlic(minced)
- 1 tsp Cumin
- 1 tsp Oregano(dried)
- 1.5 tsp Salt
- 1 tsp Black pepper
- 2 tbsp Olive oil
👨🍳 Instructions
- 1
In a bowl, whisk together orange juice, lime juice, minced garlic, cumin, oregano, salt, and pepper to create the marinade.
💡 Tip: Ensure all spices are well combined. - 2
Place the flank steak in a resealable plastic bag or shallow dish. Pour the marinade over the steak, ensuring it is fully coated. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours.
- 3
Preheat your grill to medium-high heat. Lightly oil the grill grates.
💡 Tip: A clean and oiled grill prevents sticking. - 4
Remove the steak from the marinade, discarding the excess marinade. Pat the steak dry with paper towels.
💡 Tip: Drying the steak helps achieve a better sear. - 5
Grill the steak for 6-8 minutes per side for medium-rare, or longer depending on desired doneness. Use a meat thermometer for accuracy (130-135°F for medium-rare).
💡 Tip: Avoid overcooking to maintain tenderness. - 6
Let the steak rest on a cutting board for 10 minutes before slicing against the grain.
💡 Tip: Resting allows the juices to redistribute, resulting in a more tender steak.
💡 Pro Tips
- ✓Serve with traditional Guatemalan sides like grilled vegetables, rice, beans, and tortillas.
- ✓For an authentic touch, consider serving with a chimichurri-style sauce.
- ✓Adjust marinade ingredients to your preference, adding a pinch of chili for a spicy kick.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Use other cuts of beef like skirt steak or sirloin.
- Grill corn on the cob alongside the steak.
- Add sliced onions and bell peppers to the grill during the last few minutes of cooking.