Churrasco Recipe

Marinate the Steak

In a bowl, combine olive oil, minced garlic, paprika, cumin, salt, and black pepper. Mix well.

Apply the Marinade

Place the flank steak in a large resealable bag. Pour the marinade over the steak, ensuring it is evenly coated. Seal the bag and refrigerate for at least 2 hours, preferably overnight.

Prepare the Grill

Preheat the grill to medium-high heat. Make sure the grates are clean and lightly oiled to prevent sticking.

Grill the Steak

Remove the steak from the marinade and let excess marinade drip off. Grill the steak for about 5-7 minutes per side for medium-rare, or to your desired doneness. Use a meat thermometer to check the internal temperature (130°F for medium-rare).

Rest the Steak

Once grilled, remove the steak from the grill and let it rest for 5-10 minutes before slicing. This allows the juices to redistribute.

Prepare the Criollo Reduction

In a small saucepan, combine the finely chopped rocoto pepper and lime juice. Bring to a simmer over medium heat and reduce by half, stirring occasionally. This should take about 5-7 minutes.

Slice and Serve

Slice the steak against the grain into thin strips. Drizzle the criollo reduction over the sliced steak and serve immediately.