Menu Monday – Let’s barbecue!
I always look forward to Labor Day.
Not just because it signals the end of summer and back-to-school or because white shoes must be put away for the rest of the year. (I never, ever wear white shoes, but that’s not important right now.) Come to think of it, does anyone even follow the no-white-shoes-after-Labor-Day rule anymore? Anyone? No? Wait! Did I just date myself? Ay Dios mio….
Anyway, I look forward to Labor Day as an excuse to have a barbecue.
Not just any old barbecue, but a tasty Cuban barbecue where garlic is the key player.
Who’s with me on this?
Churrasco Estilo Cubano
3 – 4 lbs. skirt or flap steak (NOT flank)
Ingredients for Marinade:
20 –30 cloves garlic
1 tsp. Coarse ground black pepper
1 1/2 cup bitter orange marinade
1/2 cup white onion, minced
2 tsp. Oregano
1/2 cup olive oil
For Steak Marinade:
1. In a food processor or blender, process garlic and pepper to form a paste.
2. Remove from processor and stir in bitter orange marinade.
3. Let sit at room temperature for about 30 minutes.
4. Whisk in the olive oil until it is well blended.
1. Remove steak from package and pat dry.
2. Place in a large bowl or flat Pyrex dish and cover with marinade.
3. Cover and refrigerate for at least two hours.
1 bunch of cilantro leaves (or fresh parsley leaves)
8 cloves garlic
Juice of one lime
1/2 cup white onion
1/4-cup sweet roasted pepper strips (Vlasic)
3 Tbsp. Oregano
2/3 cup olive oil
Salt & Pepper to taste
1. Put all ingredients EXCEPT olive oil in blender or processor and pulse to a thick mixture. Do NOT over-process.
2. Remove from processor and whisk in olive oil – Whisk! – very important.
3. Add salt and pepper liberally.
1. Remove the meat from marinade and grill on a pre-heated grill over medium high heat. Cook to desired doneness, but the more rare, the more flavorful.
2. Serve hot, topped with Chimichurri Sauce.
WARNING! Chimichurri is highly addictive! Have lots of Cuban bread available for extra dipping. =D
(originally posted in a different form on Babalú)
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