Cuban - Style Churrasco and Chimichurri
Recipe - The Fresh Grocer - Corporate
Cuban - Style Churrasco and Chimichurri
Prep Time15 Minutes
Servings6
Cook Time8 Minutes
Ingredients
1 cup mojo criollo marinade
2 teaspoons dried oregano, divided
1 teaspoon fresh lime zest
1 teaspoon fresh orange zest
2 pounds flank steak, cut crosswise into 6 equal-sized pieces
3 garlic cloves
2 green onions, chopped
1 cup loosely packed fresh parsley sprigs
1/2 cup loosely packed fresh cilantro sprigs
2 tablespoons white wine vinegar
1 tablespoon fresh lime juice
1/2 teaspoon kosher salt
1/3 cup olive oil
Directions
- In small bowl, whisk marinade, 1 teaspoon oregano, lime zest and orange zest. Place steaks in large zip-top plastic bag; pour marinade mixture over steak. Seal bag, pressing out excess air; massage steak in bag to coat. Refrigerate steak at least 4 or up to 10 hours.
- In food processor with knife blade attached or blender, purée garlic, onions, parsley, cilantro, vinegar, lime juice, salt and remaining 1 teaspoon oregano; with processor running, slowly pouroil through feed tube and purée until emulsified. Makes about 1 cup chimichurri.
- Prepare outdoor grill for direct grilling over high heat. Remove steaks from marinade; discard marinade. Place steaks on hot grill rack; cover and cook 8 minutes or until internal temperature reaches 135° for medium-rare, turning once. Transfer steaks to cutting board; tent with foil and let stand 5 minutes. (Internal temperature will rise to 145° upon standing.)
- Slice steaks against the grain; serve with chimichurri.
Nutritional Information
Approximate nutritional values per serving (1 piece steak, 2 1/2 tablespoons chimichurri): 333 Calories, 21g Fat, 5g Saturated Fat, 86mg Cholesterol, 522mg Sodium, 4g Carbohydrates, 1g Fiber, 0g Sugars, 0g Added Sugars, 31g Protein
15 minutes
Prep Time
8 minutes
Cook Time
6
Servings
Shop Ingredients
Makes 6 servings
Goya Mojo Criollo Marinade, 24.50 fl oz, 24 Fluid ounce
$2.99$0.12/fl oz
Litehouse Freeze Dried Oregano, 0.28 oz, 0.28 Ounce
$5.99$21.39/oz
Fresh Lime, 1 each, 1 Each
$0.59
Sunkist Orange Soda, 45 Fluid ounce
On Sale! Limit 4
$6.18 was $6.97$0.14/fl oz
Not Available
Great Garlic Chopped in Water Garlic, 32 oz, 32 Ounce
$6.49$0.20/oz
Scallions - Green, 1 each, 1 Each
$1.49
Not Available
Not Available
Bellino White Wine Vinegar, 16 fl oz, 16.9 Fluid ounce
$3.99$0.24/fl oz
Nellie & Joe's The Original Famous Key West Lime Juice, 16 fl oz, 16 Fluid ounce
$3.69$0.23/fl oz
Badia Kosher Salt, 8 oz, 8 Ounce
$3.29$0.41/oz
Bowl & Basket Olive Oil Cooking Spray, 5 oz, 5 Ounce
$4.79$0.96/oz
Nutritional Information
Approximate nutritional values per serving (1 piece steak, 2 1/2 tablespoons chimichurri): 333 Calories, 21g Fat, 5g Saturated Fat, 86mg Cholesterol, 522mg Sodium, 4g Carbohydrates, 1g Fiber, 0g Sugars, 0g Added Sugars, 31g Protein
Directions
- In small bowl, whisk marinade, 1 teaspoon oregano, lime zest and orange zest. Place steaks in large zip-top plastic bag; pour marinade mixture over steak. Seal bag, pressing out excess air; massage steak in bag to coat. Refrigerate steak at least 4 or up to 10 hours.
- In food processor with knife blade attached or blender, purée garlic, onions, parsley, cilantro, vinegar, lime juice, salt and remaining 1 teaspoon oregano; with processor running, slowly pouroil through feed tube and purée until emulsified. Makes about 1 cup chimichurri.
- Prepare outdoor grill for direct grilling over high heat. Remove steaks from marinade; discard marinade. Place steaks on hot grill rack; cover and cook 8 minutes or until internal temperature reaches 135° for medium-rare, turning once. Transfer steaks to cutting board; tent with foil and let stand 5 minutes. (Internal temperature will rise to 145° upon standing.)
- Slice steaks against the grain; serve with chimichurri.