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august 2008

A Good Steak, Latin Style

by Sandra Gutierrez

Summertime in South and Central America is the time for churrasco (shoo-HAAS-koh). This highly seasoned grilled meat, first made by Brazilian gauchos in the 15th century, is now popular throughout the region. The most famous churrascos hail from Brazil, where thick and abundantly marbled steaks called picanha are served directly from giant spits.

Cuts of beef for churrasco vary, as do the myriad toppings that transform simple steaks into unforgettable meals. Argentina’s bife de chorizo (boneless, thick, sirloin strip steaks) are dressed with a vibrant parsley sauce called chimichurri. In Guatemala, thick lomito filets cut from the tenderloin are draped in a roasted tomato sauce called chirmol. In Nicaragua, the tenderloin is cut thinly, jelly-roll style, basted with chimichurri, and served with fried plantains and with a rice and bean mélange called gallo pinto. Give your steaks new life this season with these zesty flavors.

Perfect Rub for Churrasco

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Flavor is all in the rub, and this version packs a healthy dose of spices without heat.

Ingredients

2 tablespoons kosher salt
2 teaspoons ground cumin
2 teaspoons ground coriander seed
1 teaspoon garlic powder
1 teaspoon smoked Spanish paprika (pimentón)
1 teaspoon dried oregano (preferably Mexican oregano)
1 teaspoon black pepper

Instructions

1. Combine all ingredients in a bowl; whisk together well and transfer into a clean jar until ready to use. Rub steaks with mixture and let stand at room temperature 30 minutes or refrigerate overnight. Makes about 1/2 cup, enough for 8 thick steaks.

Recipe by Sandra Gutierrez, Relish the Season, "A Good Steak, Latin Style," August 2008.

For a wine to serve with this recipe, go to http://www.relishmag.com/wine/28168.html

Nutritional Information

Per (1-tablespoon) serving: 10 calories, 0g fat, 0mg chol., 0g prot., 1g carbs., 1g fiber, 1440mg sodium.

Avocado Mango Relish

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This fresh salsa (known as guasacaca in Venezuela) is just as good on fish as steak. Be sure to use fresh lemon and lime juice.

Ingredients

1 cup chopped mango (1 large mango)
1 cup chopped avocado (1 to 2 avocados)
3/4 cup finely chopped plum tomatoes
1/3 cup finely chopped red onion
1/3 cup finely chopped fresh cilantro
2 tablespoons minced jalapeños (seeded, if less heat is desired)
2 tablespoons lime juice
2 tablespoons lemon juice
1/2 teaspoon salt
Coarsely ground black pepper

Instructions

1. Combine all ingredients; mix well. Serves 4.

Recipe by Sandra Gutierrez, Relish the Season, "A Good Steak, Latin Style," August 2008.

Nutritional Information

Per serving: 110 calories, 6g fat, 0mg chol., 1g prot., 16g carbs., 4g fiber, 300mg sodium.

Chirmol

Photography: Mark Boughton; Food Styling: Teresa Blackburn

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Ingredients

6 large plum tomatoes
1 medium white onion, peeled and sliced in half
3 large garlic cloves, unpeeled
2 to 4 serrano chiles, seeded, deveined and minced
1 cup chopped cilantro
Juice of 1 lime
1/2 teaspoon salt
Coarsely ground black
pepper

Instructions

1. Place tomatoes, onion and garlic cloves in a dry cast-iron skillet or griddle pan over medium-high heat. Roast until all sides are charred, turning occasionally, 8 to 10 minutes. Remove tomatoes and onion; place in food processor. Peel garlic cloves; add to tomato mixture. Pulse until roughly chopped. Transfer to a bowl; add serrano chiles, cilantro, lime juice, salt and pepper. Refrigerate, covered, up to 2 weeks. Makes 3 cups, enough for 6 thick steaks.

Recipe by Sandra Gutierrez, Relish the Season, "A Good Steak, Latin Style," August 2008.

Nutritional Information

Per (1/2-cup) serving: 25 calories, 0g fat, 0mg chol., 1g prot., 6g carbs., 1g fiber, 210mg sodium.

Cilantro Chimichurri

Photography: Mark Boughton; Food Styling: Teresa Blackburn

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Chimichurri is similar to pesto and has as many renditions as there are cooks. This version incorporates cilantro and resembles the chimichurri most often found in Central America. Use it as a marinade, basting sauce or condiment for grilled steak or chicken.

Ingredients

6 garlic cloves
1 cup fresh cilantro
1 cup fresh flat-leaf parsley
1/2 cup chopped white onion
2 tablespoons white wine vinegar
1/2 teaspoon dried oregano
1/2 teaspoon red pepper flakes
1/2 cup extra-virgin olive oil
1/2 teaspoon salt
Coarsely ground black pepper

Instructions

1. Place garlic in food processor; pulse until finely chopped. Add cilantro, parsley, onion, vinegar, oregano and pepper flakes. Add olive oil in a thin stream and process until smooth. Add salt and pepper. Refrigerate, covered, up to 1 week. Makes 1 cup.

Recipe by Sandra Gutierrez, Relish the Season, "A Good Steak, Latin Style," August 2008.

Nutritional Information

Per serving: 140 calories, 14g fat, 0mg chol., 1g prot., 2g carbs., 1g fiber, 150mg sodium.

Story and recipes by Sandra Gutierrez, a food writer in Cary, N.C