Description

 

Churrasco

Churrasco is a Portuguese-Brazilian term for barbecue, and it refers to both the cooking technique and the grill itself. It’s a prominent part of the cuisine of Brazil, Argentina, and Uruguay, and originated with the gauchos.

Here are some characteristics of churrasco:

Cooking technique

Churrasco involves cooking meat on skewers over a specially-built barbecue grill called a churrasqueira. The meat is often seasoned with sal grosso (thick salt) and chimichurri.

Meats

Churrasco can be made with a variety of meats, including pork, sausage, chicken, beef ribs, lamb, and alcatra.

Serving style

Churcarias are often all-you-can-eat restaurants, and waiters may walk around with large skewers of meat to slice off portions for diners.

Origin

The tradition originated in southern Brazil, and was a way for gauchos to gather their families and communities for a big meal.

Preparation:

Ingredients

• 2 pounds (900g) trimmed skirt steak (about 1 whole skirt steak) or other thin cut of steak such as hangar or a butterflied boneless beef short rib (see notes)
• Kosher salt and freshly ground black pepper
• Neutral oil, such as corn or canola, for greasing grill grate or for the plancha/skillet
• Chimichurri Sauce

Directions

1. Season steak all over with salt and pepper. Set steak on a wire rack set in a rimmed baking sheet and refrigerate, uncovered, for at least 30 minutes and up to 8 hours before cooking.

2. To Grill the Steak: Open bottom vent of a charcoal grill completely. Light chimney starter filled with charcoal briquettes (6 quarts). Once top coals are partially covered with ash, pour into a steeply banked pile against 1 side of the grill; set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Alternatively, turn all burners of a gas grill to high, cover, and heat grill until hot (500°F; 260°C), about 15 minutes. Clean and oil grill grate.

3. Transfer steaks to hot side of grill. Cover and cook for 1 minute. Flip steaks, cover, and cook for another minute. Continue cooking in this manner, flipping and covering, until steaks are well charred and an instant-read thermometer inserted into their center registers 110 to 115°F for medium-rare or 115 to 120°F for medium, 6 to 8 minutes; brush steaks all over with a small amount of chichurri for the last minute of cooking. Transfer steaks to a large plate and allow to rest in a warm place for 10 minutes.

4. To Cook on a Plancha or in a Skillet: In a large cast iron skillet or on a large plancha or cast iron griddle, heat 2 tablespoons oil (30ml) over high heat until lightly smoking. Add steaks in a single layer and cook, turning frequently, until well browned on both sides and center of steak registers 110 to 115°F for medium-rare or 115 to 120°F for medium, 6 to 8 minutes; brush steaks all over with a small amount of chichurri for the last minute of cooking. (If you own a cooking or grilling weight, you can use it to press down on the meat and improve the sear.) Transfer steaks to a large plate and allow to rest in a warm place for 10 minutes.

5. Cut steaks crosswise into 5- or 6-inch sections, then slice thinly against the grain and serve with chimichurri sauce spoon on top.