Best Brazilian Style Barbecued Steak With A Garlicky Marinade And Dipping Sauce Recipes

Brazilian-Styled-Steak With Garlic Dipping Sauce image

Provided by MarraMamba

Categories Steak

Time 20m

Yield 4 serving(s)

Number Of Ingredients 4

1 cup water, chimchurri rojo
two 1-pound skirt steak
1/4 cup olive, pitted and chopped
1 tablespoon minced Italian parsley

Steps:

Prepare the Chimichurri Rojo, and then pour 2/3 cup of it into a resealable plastic bag and combine with the skirt steaks. (Reserve the rest of the sauce to use as a condiment.) Refrigerate overnight.
To cook the steaks, prepare a medium-hot grill.
Remove steaks from the marinade, and grill to desired doneness. (Because they are thin and have been marinated overnight, they will cook very quickly.
Divide each steak into two, and place each in the center of a warm plate. Season with salt and pepper, sprinkle chopped olives and minced parsley over each steak. Serve with the reserved Chimichurri Rojo on the side.

Nutrition Facts : Calories 10, Fat 0.9, SaturatedFat 0.1, Sodium 64, Carbohydrate 0.6, Fiber 0.3, Protein 0.1

Brazilian Marinated Steaks With Chile Lime Sauce image

Provided by lazyme

Categories Steak

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

4 sirloin steaks, 1 1/2-inches thick
1/2 cup lime juice, freshly squeezed
1/3 cup dry red wine
1 small onion, finely chopped
4 garlic cloves, finely chopped
2 teaspoons dried oregano
1 bay leaf
1 teaspoon coarse salt
1 teaspoon fresh ground black pepper
5 malgueta bell peppers or 5 jalapeno peppers
1 teaspoon salt
1 small white onion, finely diced
4 large garlic cloves, chopped
3 limes, juice of
1/2 bunch italian parsley, chopped

Steps:

For the Chile Lime Sauce:.
Combine all ingredients in a mini-chopper or blender, and blend or grind until a paste is formed. (Makes about 1/2 cup).
Place the steaks in a single layer in a large glass or ceramic baking dish.
Whisk the remaining ingredients together in a bowl and pour over the steaks, turning to coat evenly.
Cover and refrigerate, turning every couple of hours for about 4 hours.
Preheat the grill.
Remove the steaks from the marinade, shaking off any excess, and grill 6 to 8 minutes per side, or until done to taste.
Transfer to a platter and let the steaks rest, loosely covered with foil, then serve with the chile lime sauce.

Nutrition Facts : Calories 1311.4, Fat 77.7, SaturatedFat 31.3, Cholesterol 456, Sodium 1488.9, Carbohydrate 19, Fiber 3.9, Sugar 6.3, Protein 125.9

Brazilian-Style Barbecued Steak with a Garlicky Marinade and Dipping Sauce image

Yield Makes 4 servings

Number Of Ingredients 5

1 recipe Chimichurri Rojo
Two 1-pound skirt steaks
1/4 cup assorted olives, pitted and chopped
1 tablespoon minced Italian parsley leaves
Kosher salt and freshly toasted and ground black pepper, to taste

Steps:

Prepare the Chimichurri Rojo, and then pour 2/3 cup of it into a resealable plastic bag and combine with the skirt steaks. (Reserve the rest of the sauce to use as a condiment.) Refrigerate overnight.
To cook the steaks, prepare a medium-hot grill.
Remove steaks from the marinade, and grill to desired doneness. (Because they are thin and have been marinated overnight, they will cook very quickly.)
Divide each steak into two, and place each in the center of a warm plate. Season with salt and pepper, sprinkle chopped olives and minced parsley over each steak. Serve with the reserved Chimichurri Rojo on the side.