Nicaraguan Style Steak Churrasco
Elevate your grilling game with this authentic Nicaraguan Style Steak Churrasco, a mouthwatering combination of tender, juicy flank or skirt steak marinated in a zesty blend of lime juice, garlic, cumin, and paprika. Perfectly charred on the grill and sliced against the grain for ultimate tenderness, this dish is topped with a vibrant homemade chimichurri sauce made with fresh parsley, cilantro, red wine vinegar, and a hint of chili flakes. This recipe is quick to prepare, yet rich in flavor, delivering a true taste of Nicaraguan cuisine. Ideal for backyard barbecues or a hearty weeknight dinner, serve this churrasco with sides like rice, plantains, or a crisp salad for an easy yet impressive meal that everyone will love.
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Recipe Information
Ingredients
- 2 pounds Flank steak or skirt steak
- 3 tablespoons Olive oil
- 3 tablespoons Fresh lime juice
- 4 cloves Garlic cloves, minced
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 1 cup Fresh parsley, finely chopped
- 0.5 cup Fresh cilantro, finely chopped
- 2 tablespoons Red wine vinegar
- 0.5 teaspoon Chili flakes
- 2 tablespoons Water
Instructions
1. In a small bowl, mix olive oil, lime juice, minced garlic, cumin, paprika, salt, and black pepper to create a marinade.
2. Place the flank or skirt steak in a large resealable plastic bag or shallow dish and pour the marinade over it. Make sure the steak is fully coated. Seal the bag or cover the dish with plastic wrap and marinate in the fridge for at least 2 hours, or preferably overnight for maximum flavor.
3. While the steak is marinating, prepare the chimichurri sauce. In a medium bowl, combine parsley, cilantro, red wine vinegar, chili flakes, 1 minced garlic clove, olive oil (2 tablespoons), water, and a pinch of salt. Stir well and set aside to allow the flavors to meld.
4. Preheat your grill or grill pan over medium-high heat.
5. Remove the steak from the marinade and let any excess liquid drip off. Place the steak on the hot grill and cook for 4-7 minutes per side, depending on your preferred level of doneness (use a meat thermometer: 130°F for medium-rare, 135°F for medium).
6. Once cooked, remove the steak from the grill and let it rest on a cutting board for 5-7 minutes to allow the juices to redistribute.
7. Slice the steak against the grain into thin strips.
8. Serve the steak with chimichurri sauce drizzled on top or on the side. Pair with rice, plantains, or a fresh salad for a traditional Nicaraguan-style meal.
Nutrition Facts
Calories |
2291 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.0 g | 176% | |
| Saturated Fat | 43.4 g | 217% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 4238 mg | 184% | |
| Total Carbohydrate | 32.2 g | 12% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 6.0 g | ||
| Protein | 230.3 g | 461% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 719 mg | 55% | |
| Iron | 39.5 mg | 219% | |
| Potassium | 5714 mg | 122% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
