Churrasco (serves Up To 10) Recipe

Prepare Marinade

In a medium bowl, whisk together 1/2 cup olive oil, 1/2 cup fresh lime juice, 1/4 cup orange juice, 1/4 cup soy sauce, minced garlic, chopped cilantro, 2 tsp ground cumin, 1 tbsp dried oregano, 2 tsp black pepper, 2 tbsp kosher salt and 1 tsp red pepper flakes until combined.

Marinate Steak

Place the 4 lbs skirt steak in a large resealable bag or nonreactive container. Pour marinade over steak, pressing out excess air and sealing. Massage marinade into meat. Refrigerate at least 4 hours and up to 12 hours (preferably overnight) turning once. Remove steak from refrigerator 30–45 minutes before grilling to come closer to room temperature and pat excess marinade off with paper towels.

Grill Steak

Preheat a grill (gas or charcoal) to medium-high heat — about 450–500°F (230–260°C). Oil the grates or brush steak lightly with oil. Place skirt steak across the grain and sear for 3–5 minutes per side for medium-rare (internal temp 125–130°F), 5–7 minutes per side for medium (135°F), depending on thickness. Use an instant-read thermometer for accuracy. Remove steak to a cutting board and tent loosely with foil. Rest 8–10 minutes before slicing.

Slice Steak

Trim any excess fat if desired. Slice skirt steak thinly against the grain into 1/4-inch slices for maximum tenderness. Reserve juices on cutting board to drizzle over slices when plating.

Rinse 3 cups long-grain white rice in a fine mesh sieve under cold running water until water runs mostly clear to remove excess starch. Drain well.

In a medium-large saucepan bring 6 cups water, 2 tbsp butter or oil and 1.5 tsp salt to a boil. Add the rinsed rice, stir once to distribute, cover, reduce heat to low and simmer gently for 15 minutes without lifting the lid. After 15 minutes, turn off heat and let rice steam, covered, for 10 minutes. Fluff with a fork before serving.

If you soaked your beans overnight (recommended), drain and rinse 2 cups dried pinto beans. If using unsoaked beans, add more cooking time and extra water as needed.

In a large heavy pot, heat 1 tbsp oil or bacon fat over medium heat. Add the halved onion and smashed garlic and sauté 3–4 minutes until fragrant and translucent but not browned.

Add the drained beans, 8 cups water or low-sodium broth, 1 bay leaf and 1 tsp ground cumin. Bring to a simmer, then reduce heat to low to maintain a gentle simmer. Partially cover and cook 1 to 1 1/2 hours until beans are tender, stirring occasionally and skimming foam as needed. If water level drops, add hot water to keep beans covered.

Once beans are tender, remove bay leaf and season with 1.5 tsp salt. If you prefer a creamier texture, mash a cup of beans against the side of the pot and stir to thicken the broth. Keep warm until serving.

Peel the 6 ripe plantains: cut off both ends, make a shallow lengthwise slit in the peel and remove the skin. Slice each plantain diagonally into 1/2-inch thick slices for larger pieces (or 1/3-inch for quicker cook).

In a large heavy skillet or frying pan, heat about 1 cup vegetable oil over medium heat until hot but not smoking (approx. 350°F). Test with a small piece of plantain — it should sizzle gently.

Working in batches so as not to crowd the pan, fry plantain slices 2–3 minutes per side until deep golden brown and caramelized. Use a slotted spoon to transfer cooked plantains to a paper towel-lined tray to drain. Sprinkle lightly with 1/2 tsp salt while hot and keep warm in a low oven (200°F) if needed.

Plate the churrasco by placing a portion of white rice and a scoop of pinto beans on each plate. Arrange sliced skirt steak over or beside the rice and beans and drizzle with any resting juices from the cutting board. Add 3–4 fried sweet plantain slices per serving.

Garnish with lime wedges and a sprinkle of chopped cilantro. Serve immediately so steak remains hot and plantains crisp.