Difference between revisions of "Cuban churrasco with 3 herb chimichurri"
From Cookipedia
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| 2 tablespoons [[Hot pepper|hot pepper]] flakes | | 2 tablespoons [[Hot pepper|hot pepper]] flakes | ||
| [[Salt|salt]] and [[Pepper|pepper]] to taste | | [[Salt|salt]] and [[Pepper|pepper]] to taste | ||
− | | 1 teaspoon Maggi Smoke seasoning | + | | 1 teaspoon [[Maggi Smoke seasoning]] |
| 5 - 6 inch cut tenderloin [[Steak|steak]] | | 5 - 6 inch cut tenderloin [[Steak|steak]] | ||
}} | }} |
Revision as of 16:45, 20 May 2014
An easy homemade chimichurri is the secret to this world reknown BBQ marinated steak.
Ingredients
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1 cup cut parsley
- 1 cup cut mint leaves
- ½ cup El Sabor de Casa's Pasta de Culantro ( Cilantro paste)
- 6 chopped garlic cloves
- ¼ cup minced dehydrated onions
- 1 cup olive oil
- 2 tablespoons hot pepper flakes
- salt and pepper to taste
- 1 teaspoon Maggi Smoke seasoning
- 5 - 6 inch cut tenderloin steak
Method
- Prepare steak by using a mallet to flatten steak to ¼ inch or ½ centimetre thickness.
- In separate bowl, combine well all the marinade ingredients
- Place half the marinade at the bottom of baking pan. Place steaks an top and then cover with the remaining marinade. Let marinade for at least 2 hours before BBQ.
- Grill on a high temperature, introducing smokiness to the steaks as much as possible. Flip the steaks after two minutes.
- Serve immediately with a bit of marinade.
Recipe source
- This recipe has been added courtesy of Carla Cancio-Bello - cuban cuisine.co.uk. Unfortunately, as of February 2019 the website is no longer in existence.