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The key to a great churrasco is to select the right cut. I prefer to buy it a butcher shop instead of a supermarket. If you can find an Argentinian or Uruguayan butcher shop, even better, as the beef from these countries is of the highest quality and the butchers are very knowledgeable about cuts, cooking times and preparation.
When you go to the butcher, ask for churrasco. The thickness of the cut is up to you, but thinner cuts will cook more quickly. When it comes to seasoning a churrasco, simplicity is the key: a little bit of salt and that's it. If possible use large-grain salt or sea salt. Apply the salt evenly to the side facing the fire. Then apply the salt to the other side as it cooks.
If you have guests who prefer their meat cooked differently, using individual portions will allow you to satisfy their preferences, for example, if one prefers medium and another well done. However, if the meat is one large piece, that becomes impossible, so keep this in mind before you put the meat on the grill.
2 pounds churrasco (skirt steak)
Salt and pepper to taste
1 peach, cut in slices
4 ounces white onion, finely cut
2 Roma tomatoes, peeled, seedless and cut in small cubes
2 medium radishes, cut in cubes
1/3 cup cilantro, finely cut
Juice of one lemon
1. Roast peach slices on a grill at medium heat, 2 minutes on each side. Let rest before cutting in small cubes.
2. In a medium-size bowl, add peach, onion, tomato, radishes, cilantro and lemon juice. Add salt and pepper to taste.
3. Season meat with salt and place on the pre-heated grill. Adjust grilling time according to your preference, at least 3 minutes on each side.
4. Let the meat rest for about 5 minutes before slicing. Serve the salsa on the side.
Other recipes by Denisse:
Pastelón de Yuca y Pollo
Polvorosa de Pollo (Chicken Pot Pie)
Cod in Tomato Sauce
Mexican-Style Shrimp Ceviche
Pulled Chicken with Jalapeño-Honey Mustard Panini
The Mexican Tamale: A Delight for the Palate
Shrimp Asopao with Pigeon Peas