Churrasco - meat grilled over coals

Votes: 1

Time: 9 hours 15 minutes
Complexity: average
Servings: 4

In Spain, Portugal, and Latin America, the word "churrasco" refers to char-grilled meat. Skirt steak is an excellent choice. Grill it and serve it with the other flavors of vibrant Latin American cuisine. Before grilling, marinate the meat in an Argentine chimichurri sauce made from chopped herbs, garlic, lime juice, and olive oil. Pair the steak with Cuban congri rice, or rice with beans, and Mexican avocado guacamole. Fried quail eggs make a delicious addition to the dish.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Chimichurri sauce

Half a bunch of parsley
1 bunch of fresh cilantro
6 cloves of garlic
0.5 cup freshly squeezed lime juice
1 cup olive oil
1 skirt steak weighing 0.9 kg.

Congri rice

1 cup dry black beans
Half a large white onion, finely diced
2 cloves garlic, crushed
Half a red bell pepper, diced
Half a green bell pepper, diced
55 g pancetta, cut into small cubes
2 tsp ground cumin
1 cup long-grain white rice
1 bay leaf
4 quail eggs
Guacamole for serving, see recipe below

Guacamole

2 ripe avocados, diced
Half a bull's heart tomato, chopped
Half a bunch of cilantro, chopped
Juice of 3 limes
4 tbsp. l. olive oil

Ingredient Substitution Suggestions

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Recipes with similar ingredients: parsley, cilantro, garlic, lime, beef, black beans, sweet onion, sweet pepper, pancetta, cumin, long-grain rice, bay leaf, quail eggs, Avocado, tomatoes

Cooking the dish according to the recipe:

Chimichurri sauce:

Add parsley, cilantro, garlic, lime juice and oil to a blender and blend until smooth.
Drizzle the skirt steak with chimichurri sauce and marinate in the refrigerator overnight.

Congri rice:

Soak black beans in water overnight. Then drain the liquid, but don't discard it.
In a saucepan over medium heat, sauté the onion, garlic, bell pepper, pancetta, and cumin until the onion is translucent and the pancetta has rendered its fat. Add the rice and cook, making sure the rice is completely coated with fat. Add the beans and the soaking water and stir. Season with salt and pepper. Add the bay leaf and cook, covered, until the liquid is absorbed and the rice is cooked through.
To serve:

Place a skillet over medium heat or preheat a gas or charcoal grill. Grill the steak to your desired doneness. When it's almost done, fry the quail eggs.
Cut the steak into 4 portions and top with guacamole. Serve with rice and scrambled eggs.
Guacamole:

Mash the avocado, add the tomatoes, cilantro, lime juice, and olive oil, and toss to combine. Season with salt and pepper.