Tex-Mex Churrasco Steak with Two South American Sauces Recipe
Churrasco, in general, is a thin steak or beef skirt steak that is marinated, grilled, and sliced.
I am including two South American Sauces, one which is famous, chimichurri, and another from Brazil, mohlo campanha.
If you like your beef well done, best to choose a highly marbled meat, such as rib-eye.
Ingredients
- 3 lbs. skirt steak, or rib-eye, or filet mignon (butterflied)
- Tex-Mex mojo marinade:
- 3/4 cup olive oil
- 3/4 cup orange juice
- 1/4 cup fresh lime juice
- 10 smashed garlic cloves
- 1 large onion, chopped
- 2 tsp Mexican oregano
- 1/2 tbs. cumin
- 1 tbs. Diablo Dust or taco seasoning
- Chimichurri Sauce - see recipe links
- Molho Campanha:
- 1 can hearts of palm, drained, chopped
- 1 small bell pepper, seeded, chopped
- 4 ripe tomatoes, seeded, chopped
- 1 jalapeno, seeded, chopped
- 1/4 cup cilantro leaves, chopped
- 2 tbs. EVOO
- 2 tbs. red wine vinegar
- 1/2 tsp. salt
Directions
- Marinate the meat in the refrigerator fro 10-12 hours. Discard marinade.
- Fire up the grill for direct heat.
- Prepare the sauce you are going to serve by combining ingredients together. Leave at room temp.
- Grill steaks to desired doneness.
- If using skirt steak, be careful not to grill it much more than 4 minutes each side, then check for doneness. It toughens when cooked too long, and is best served medium rare to medium.
- Let beef rest 10 minutes.
- Slice thin against the grain.
- Serve with sauce.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 287g | |
| Recipe makes 8 servings | |
| Calories 618 | |
| Calories from Fat 396 | 64% |
| Total Fat 44.41g | 56% |
| Saturated Fat 11.25g | 45% |
| Trans Fat 0.0g | |
| Cholesterol 102mg | 34% |
| Sodium 278mg | 12% |
| Potassium 686mg | 20% |
| Total Carbs 7.72g | 2% |
| Dietary Fiber 1.1g | 4% |
| Sugars 3.97g | 3% |
| Protein 45.48g | 73% |
