Churrasco Recipe

Prepare the marinade

In a bowl or large zip-top bag combine olive oil, fresh lime juice, soy sauce, minced garlic (4 cloves), chopped parsley, oregano, ground cumin, smoked paprika, kosher salt and black pepper. Whisk or shake until combined.

Marinate the steak

Trim any excessive silverskin from the skirt steak and score lightly across the grain in 1/4-inch shallow cuts to help tenderize. Place the steak in the marinade, turning to coat evenly. Seal and refrigerate for at least 30 minutes and up to 4 hours (avoid much longer for skirt steak to prevent texture changes).

Bring to temperature

Remove the steak from the refrigerator 20–30 minutes before cooking to bring closer to room temperature; reserve the marinade.

Grill (or pan-sear) the steak

Preheat a grill or heavy cast-iron skillet to high heat (around 500°F / very hot). Pat the steak dry with paper towels and lightly brush or rub with a little oil. If using grill, oil the grates. Place the skirt steak on the hot surface and cook 3–4 minutes per side for medium-rare (internal temperature ~125–130°F), 4–5 minutes per side for medium (~135°F). Avoid flipping more than once. If skillet, press gently and sear edges for 30–45 seconds if thick. During last minute, brush with a little reserved marinade (do not reuse marinade that touched raw meat unless boiled).

Rest and slice

Transfer steak to a cutting board, tent loosely with foil and rest 8–10 minutes. Slice thinly across the grain at a 45° angle into strips. Keep warm.

Rinse the rice in cold water until the water runs clear to remove excess starch; drain well.

In a medium saucepan, combine rinsed rice, 2 cups water, butter (or oil) and 1 tsp salt. Bring to a gentle boil over medium-high heat.

Once boiling, reduce heat to low, cover tightly and simmer undisturbed for 15 minutes. Remove from heat and let sit, covered, 5–10 minutes. Fluff with a fork before serving.

If using canned beans, drain and rinse. Finely chop the onion and mince the 2 garlic cloves.

Heat 1 tsp vegetable oil in a medium skillet over medium heat. Add the chopped onion and cook 4–5 minutes until soft and translucent. Add the garlic and cook 30 seconds until fragrant.

Add the beans, 1/2 cup broth, 1/2 tsp cumin and 1/2 tsp salt. Stir to combine and simmer gently 6–8 minutes until slightly thickened and warmed through. Mash about a quarter of the beans with the back of a spoon for creaminess if desired. Stir in chopped cilantro just before serving.

Peel the ripe plantains: cut off ends and make a shallow slit along the peel, then remove skin. Slice plantains on the diagonal into 1/2-inch thick pieces.

Heat about 1/4-inch (approx. 0.5 cup) vegetable oil in a heavy skillet over medium heat until shimmering but not smoking. Add plantain slices in a single layer (work in batches if needed). Fry 2–3 minutes per side until golden brown and caramelized.

Use a slotted spoon to transfer plantains to a paper towel-lined plate and sprinkle lightly with 1/4 tsp salt. Keep warm and repeat with remaining slices.

Divide rice, beans and plantains among 4 plates (recipe yields about 4 servings). Arrange sliced churrasco alongside. Serve with lime wedges and chimichurri or chopped parsley on the side. Squeeze lime over steak just before eating.