Lorena Garcia

Churrasco Steak

Prep Time: 45 min 

Cook Time: 4 hours (30 min. if you already prepared candied peppers)

Total Time: 1 hour, 30 min. - 4 hours, 30 min

Serves: 4

Ingredients:

4 (8 oz)  Churrasco steaks

1 Maduros recipes* (see below)

1 Black bean recipe* (see below)

1 Steamed white rice recipe* (see below)

Salad:

1 Bunch Baby arugula

1 Cup Cherry tomatoes, cut in half

1 Tablespoon Lemon juice

3 Tablespoon Extra virgin olive oil

1 Bunch Rosemary for garnish

Salt and pepper to taste

 

Instructions:

Place the churrasco seasoned with salt and pepper on the grill, to desire temperature.

In a mixing Bowl place all ingredients for the salad, set aside.

Place the rice, beans, and plantains on the plate, Place the churrasco in the middle of the plate on a circular shape, stuffed with the salad mixture and garnish with the rosemary. Serve Hot

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*Black Beans Recipe:

1 1/4 Cups Black beans (about 1/2 pounds)

12 Cups Water

1 Bay Leaf

2 Tablespoons Extra-virgin olive oil

1 Medium Onion, chopped

1 Whole Green bell pepper, stemmed, seeded and chopped

10 Cloves garlic, minced

2 Teaspoons Ground cumin

2 Teaspoons Dried oregano

1 Teaspoon Ground coriander

1 Tablespoons Red wine vinegar, plus more for the table

1 Tablespoon Kosher salt

Pinch of Cayenne pepper

Freshly Ground black pepper to taste

 

Instructions:

Put the beans in a large saucepan, add the water and bay leaf, and bring to a boil. Set aside, covered, for 1 hour.

Return the beans to a boil lower the heat to a simmer; cook uncovered, for 1 1/2 hours.

Heat the oil in a medium skillet over medium-high heat. Add the onion and peppers and cook, stirring, until soft, about 5 minutes. Add the garlic, cumin, oregano, and coriander and cook, stirring, until fragrant, about 1 minute more. Add the onion mixture to the beans and continue simmering until the beans are very tender and the liquid has thickened, about 1 1/2 hours more.

If the beans seem too thick, adjust the consistency with a little bit of water. Stir in the vinegar, season with the salt, cayenne, and pepper to taste. Serve with the yellow rice if desired.

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*Best White Rice Recipe:

2 Cups Long-grain white rice

1 Tablespoon Unsalted butter

1 1/2 Teaspoons Olive oil

1 Teaspoon Salt

4 Cups Chicken broth, homemade or canned low-sodium 

Instructions:

Place the rice in a large saucepan with the butter, olive oil, and salt, and chicken broth (or water). Bring to a boil, uncovered, and cook until you see holes forming that tunnel down into the rice forming on the surface, about 15 minutes.

Reduce the heat to the lowest setting and cover the saucepan. Cook for 20 minutes, then fluff and serve.

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*Sweet Plantains (Maduros) Recipe:

4 Ripe, Black plantains

1/4 Cup Vegetable oil

Salt to taste

Lime wedges (of one lime)

 

Instructions:

Peel the plantains and cut them in 1/2 on a bias, then slice in 1/2 lengthwise so you have 4 pieces.

Heat the oil in a large heavy skillet over medium heat. Fry the plantains until golden on both sides, about 5 minutes per side. Remove to a plate lined with paper towels and sprinkle with salt. Serve with lime wedges.

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*Semi-sweet Chimichuri Sauce Recipe:

¼ Cup Candy peppers* (see below)

1 Tablespoon Candy liquid

3 Tablespoons Capers, chopped 

½ Cup Carsley, chopped (leaf only, no stems)

1 Tablespoon Shallots, minced 

1 Tablespoon Garlic, minced 

3 Tablespoons Extra virgin olive oil 

 
Instructions:

Dice all ingredients very small, and add olive oil creating a vinaigrette  

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*Candy Peppers

4 Whole Red bell peppers, seeded and cut in thin slices

3/4 Cup Sugar

1 Cup White Vinegar

2 Sticks Cinnamon

2 Cloves Garlic

Instructions:

In a medium saucepan place the sugar and vinegar at low heat until dissolved.  Add the peppers, garlic, and cinnamon submerge them in the liquid and let cook uncovered for approximately 3 hours at very low temperature.  

Let cool and place the peppers and liquid in a jar and store at room temperature until ready to use.