There are so many things to love about summer - outdoor concerts, frozen treats and seaside fun just to name a few. But nothing is more quintessentially summer than cooking and eating outdoors. It's casual, relaxed and, most importantly, delicioso! As we bid farewell to summer, the easiest way to celebrate what's left of the season is to fire up the grill.
When my familia gathers around the grill, it’s all about the churrasco, or grilled skirt steak. Cooked properly, skirt steak is tender and incredibly juicy. The key to perfectly grilled skirt steak is to first not trim all its fat, as it is necessary for both flavor and moisture. Also essential is the amount of time it spends on the grill. The longer skirt steak cooks, the tougher it will be. It’s a thin cut of meat; so on a hot grill, six minutes per side is enough to cook it through medium. Some consider the slicing of skirt steak the most crucial step. It should always be sliced against the grain, as it has long muscle fibers that can become incredibly chewy if not sliced properly.
Churrasco is perfectly delicious on its own. But my favorite part of eating it has more to do with its accompanying sauce, which is usually a chimichurri. Traditionally this sauce is made with a base of parsley but substituting it with cilantro makes this chimichurri extra special. The sauce’s tangy bite is so delicious that you are going to want to put it on everything you eat. Pairing it with the char of the churrasco may make you want to even venture into a winter grilling experiment.
Cilantro Chimuchurri Sauce
Grilled Churrasco Steak
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A blog focused on the ingredients and recipes of the Latin kitchen, In the Kitchen will rely on a cast of regular blog contributors who are already writing and recipe-testing in the Latin food space. Bringing readers their daily thoughts on classic dishes, lo-cal updates, modern twists, vegetarian and dessert favorites, as well as a host of beverage ideas, In the Kitchen is the place to derive both inspiration and expert advice.