Jul 17 2026
Restaurants›Luna Rotisserie and Empanadas›Churrasco Recipe

Churrasco Recipe

Inspired by Luna Rotisserie and Empanadas
Time1h
Serves4

Marinated, skewered, and grilled flank steak or NC shrimp, chimichurri, coconut rice & black beans, and tomato curtido.

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Ingredients

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Main Ingredients

Method

Preparation

  1. 1

    Marinate the Meat or Shrimp

    In a bowl, combine olive oil, minced garlic, lime juice, salt, and pepper. Add the flank steak or shrimp to the marinade, ensuring it's evenly coated. Cover and refrigerate for at least 2 hours or overnight for best flavor.

  2. 2

    Prepare the Coconut Rice

    Rinse the rice under cold water until the water runs clear. Cook the rice in a pot with coconut milk and water, following the package instructions. Once cooked, fluff with a fork and set aside.

  3. 3

    Cook the Black Beans

    In a saucepan, heat black beans over medium heat. Season with salt and let simmer for about 10 minutes. Set aside.

  4. 4

    Make Tomato Curtido

    Dice the tomatoes and red onion. Mix together in a bowl with chopped cilantro, salt, and a splash of lime juice. Let it sit for at least 15 minutes before serving.

Grilling

  1. 5

    Skewering

    If using flank steak, cut it into bite-sized pieces and thread onto skewers. If using shrimp, thread onto skewers as well.

  2. 6

    Grilling

    Preheat the grill to medium-high heat. Grill the skewers for about 8-10 minutes, turning occasionally until the meat is cooked through or shrimp are opaque and pink.

Serving

  1. 7

    Plate the Dish

    Serve the grilled skewers over a bed of coconut rice with a side of black beans. Top with chimichurri and a generous portion of tomato curtido.

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