Real Men Eat Meat!!


Real Men eat Meat, but real Latinos eat Churrasco! We love it, can’t get enough of it! And what’s not to love? With so many countries in Latin America, the variations are endless. One things for sure, each and every style is finger licking good!

Technically, “Churrasco” can be defined as the Spanish and Portuguese word referring to beef. A “Churrasqueria” can be directly translated as a steakhouse. Vague….I know! But, as time has passed, and recipes began moving from country to country, the Churrasco has evolved and become the delicacy we enjoy today in many Latin establishments


Every Country has their own style and sazon, but at the end of the day, they all share one common denominator: La Seguidilla.  They all keep you wanting more.

Originally, any boneless beef sliced thinly and grilled with Chimichurri sauce was considered Churrasco.  In the Dominican Republic and Puerto Rico however, the name always refers to skirt steak cooked on a barbecue grill.  The United States has also adopted this tradition as each Latin restaurant serves Skirt Steak style Churrasco.


The next time you stop in a Restaurante, ask for Churrasco, and thank me later!!

Be prepared for a steak so tender, so flavorful, so special… you may want to come back the next day.

Goes great with, mashed potatoes, cassava, the typical rice and beans, and even fries.

Oh, but make sure you remind them that the Chimichurri sauce is a must!!!

If you’re ever in New York, these are some Churrasco Hot Spots: 3363 Steakhouse (Bronx),  Mama Juana (Inwood), Don Coqui (Queens), and Il Sole (Inwood),

Ok, Ok …I admit, it is a little on the expensive side, and not the quickest dish to whip up.  But it’s great for special occasions, anniversaries, and birthdays.

And if you’re trying to impress that special someone, make it on your own! I promise, she’ll be impressed!


Feeling Bold??  Try a Churrasco A La YOU!! The Recipe and instructions are listed below! Ready, Set, COOK!!!


  • 1lb of skirt steak
  • 2 tbsp soy sauce
  • 2 tbsp balsamic vinegar
  • 2-3 cloves garlic, grated
  • Salt and pepper
  • A wedge of lemon or lime juice

Makes 2-3 servings

  • Season steak with a pinch of salt & pepper on each side, grate garlic over the meat, pour soy sauce and balsamic vinegar, flip the meat and marinate each side. Refrigerate the steak for at least 2 and up to 4 hours.
  • Once the steak has finished marinating, remove it from the refrigerator and let it come to room temperature (for about 30 minutes).
  • When ready to cook the steaks, prepare your grill for grilling.
  • Grill the steak over medium-high heat till the edge looks shrunk/crispy (4-6 mins), flip over, cook till the meat feels firm and thickened (4-6 mins)  to serve it rare to medium-rare.
  • Once cooked, lay the steak on a clean cutting board, and allow it to rest for 5 to 10 minutes to let the meat redistribute its juices.
  • Serve with chimichurri sauce and a wedge of lime or lemon.

Chimichurri Sauce

  • 1 1/2 cup (packed) fresh Italian parsley and/or fresh cilantro
  • 1/4 cup fresh oregano leaves (or 4 teaspoons dried oregano)
  • 2 cloves garlic, roughly chopped
  • 1 shallot, roughly chopped
  • 1/2 cup olive oil
  • 2 tbsp red wine vinegar
  • 2 tbsp lime juice
  • 3/4 teaspoon dried crushed red pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt


Makes about one cup

  1. Pulse the garlic and shallot in the food processor until finely chopped.
  2. Add the rest of ingredients in processor, puree them. Transfer to bowl. (Can be made 2 hours ahead. Cover and let stand at room temperature.)


You can simply chop all the vegetable finely with a knife, if not using food processor. It’ll give you an earthier flavor.


The leftover chimichurri sauce can be packed in a small Ziploc bag and be frozen for a later use. If kept in a fridge, use them up in a few weeks.  Some ideas for alternative use include omelettes, quesadillas, or on other grilled meat dishes.


Courtesy of Karina Cabreja:



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