email this pageCuts 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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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
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
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 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
Recipe by Sandra Gutierrez, Relish the Season, "A Good Steak, Latin Style," August 2008.
Chirmol
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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
Recipe by Sandra Gutierrez, Relish the Season, "A Good Steak, Latin Style," August 2008.
Cilantro Chimichurri
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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
Recipe by Sandra Gutierrez, Relish the Season, "A Good Steak, Latin Style," August 2008.
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