Can Anyone Get Me The Recipe For The Ecuadorian Food "Churrasco"?

Answer 1

Churrasco Strip Steak with Chimichurri Sauce

4 strip steaks (10 to 12 ounces each)
1 cup dinosaur bbq mojito marinade

sauce:
bunch fresh Italian parsley
10-12 cloves garlic, coarsley chopped
3-4 tablespoons freshley squeezed lemon juice (about 1 lemon)
1 teaspoon red pepper flakes
2 teaspoons kosher salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1 cup extra virgin olive oil

Start early in the Morning, remove the boot strap tendon sometimes found on the outside edge of the steaks.
Pour on marinade and let them stand all day.
Using parsley leaves fill measuring cup to make 1 full packed cup.
Mix together all sauce ingredients exept oil in a food processer or blender to form a paste.
Dribble in a little oil at a time til fully blended.
Taste, add more seasonings if desired.
Set aside.
Take steaks out of marinade and pat dry.
Grill on hot grill til medium-rare (Ok, Hubby teases me, I like mine a little more done than that).
Serve with some sauce spooned over each steak.

Answer 2

The Churrasco
This recipe, by Chef Michael Cordua, started an empire!

Prep: 20 minutes
Cook: 15 minutes
Servings: Serves 4
1 center-cut beef tenderloin roast
-- salt and pepper, to taste
Chimichurri Sauce:
3 bunches curly parsely, finely chopped
6 Tbsp. finely chopped fresh garlic
2 cups extra virgin olive oil
1 cup white vinegar



Combine ingredients for Chimichurri Sauce and let sit at least 2 hours.
To prepare Churrasco remove any silver skin from roast.
With a sharp knife, slice lengthways into tenderloin to about 1/4-inch deep.
Begin turning knife to make a spiral leaving 1/4-inch of meat outside of knife. Continue slicing the layer until center of roast is reached (jelly-roll fashion). When cut and unrolled, it should be one 1/4-inch thick, flat, rectangular piece of meat.
Salt and pepper to taste, baste with Chimichurri sauce, and grill on a very hot fire to desired degree of doneness. (A slow fire will dry the churrasco.)
Serve with extra chimichurri sauce on the side.

Answer 3

I don't know where people are getting all these fancy recipes. When I was in Ecuador I had churrasco several times and it was always a steak with a fried egg on top. Couldn't be simpler. For authenticity, I'd serve it with avocado slices, rice and most importantly, lots of aji (pepper salsa).

Answer 4

Steak, or beef, fried eggs, salad, potatoes. Usually the steak is either thinly sliced or thick, seasoned and grilled over a barbecue. It can be served with "asada", and chimichurri, salad etc.