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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Churrasco Steak (Nicaraguan Steak) Recipe

4.5 stars - based on 1 vote
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This recipe for Churrasco Steak (Nicaraguan Steak) is from The Jeude Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 lbs. Top Sirloin Steak

1 Large bunch Parsley - stemmed

2 cloves minced garlic

1/2 Cup white Onions - chopped

1 C Olive oil

1/4 C Red wine vinegar

Juice from one lime

1 tbsp Liquid Smoke

1 1/2 tsp Salt

1 tsp Pepper

Directions:
Directions:
The parsley sauce is known as chimichurri and is used to marinate and as a condiment for steaks.

Place parsley, garlic, onions, olive oil, red wine vinegar, lime juice, liquid smoke, salt and pepper in a blender and blend on high until well blended*

Reserve 1/4 Cup of Chimichurri for use after the steak is cooked

Place the steak in a plastic freezer bag, pour in the Chimichurri sauce, and seal the bag

Marinate overnight in the refrigerator; turning once

Heat grill on high heat

Cook steak on the grill to desired temp

Let the steak stand for about 10 minutes after removing from the grill

Slice the steak and serve over cilantro lime rice and with Jalapeņo Cream Sauce. It is also a great Fajita filler

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
10 min prep, 10 min cook
Personal Notes:
Personal Notes:
*If you have a blender with a Smoothie setting, I have found that it works perfectly.

 

 

 

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