Best Brazilian Styled Steak With Garlic Dipping Sauce Recipes

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

Provided by Norman Van Aken

Yield Makes 4 servings

Number Of Ingredients 6

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

Steps:

Pour 1/2 cup of the chimichurri into a large resealable plastic bag. Add the skirt steaks and marinate overnight in the refrigerator. (Reserve the rest of the chimichurri for serving).
Prepare a hot fire in a grill. (Prepare the onions while the grill heats.)
Remove the steaks from the marinade and, turning once, grill to desired doneness. (Because they are thin and have been marinating overnight, they will cook very fast.)
Cut each steak in two, arrange them in the center of four warm plates, and season with salt and pepper. Top with the onions and garnish with the olives and parsley. Serve with the reserved chimichurri on the side.
Recommended wine: A Nebbiolo d'Alba or a Cabernet Sauvignon from Mendoza, Argentina.

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.

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