Best Churrasco Steak Burger Recipes

Churrasco Steak with Chimichurri image

Provided by Robert Irvine : Food Network

Time P1DT35m

Yield 4 servings

Number Of Ingredients 18

1/3 cup grapeseed oil
15 cloves garlic, smashed
1 cup thinly sliced onions
2 teaspoons dried oregano
1 cup orange juice
One 2-pound skirt steak, cut into four 8-ounce steaks
8 cloves garlic, minced
3 limes, zested and juiced
1 1/2 cups chopped fresh cilantro
1 cup chopped fresh parsley
1/3 cup chopped fresh oregano
1/3 cup red wine vinegar
2 teaspoons chile flakes
1/3 cup olive oil
Kosher salt and black pepper
1 tablespoon butter
Juice of 1/2 lime
4 cups cooked white rice, for serving

Steps:

For the marinade: In a large resealable plastic bag, combine the grapeseed oil, garlic, onions, oregano and orange juice. Add the steaks and marinate for 24 hours in the refrigerator to flavor and tenderize the meat.
For the chimichurri: In a bowl, combine the garlic, lime zest and juice, cilantro, parsley, oregano, vinegar, chile flakes, olive oil and some salt and pepper. Mix well, then cover and refrigerate overnight to allow the flavors to bloom.
Lightly sprinkle the steaks with salt and pepper and place them on a very hot grill for 3 minutes on each side. Remove the steaks to a plate to rest. Top with butter and lime juice to build flavor.
Plate each steak with 1 cup of the white rice; spoon some chimichurri over the steaks. Serve with the remaining chimichurri on the side.

Grilled Skirt Steak (Churrasco) image

Provided by Daisy Martinez

Categories main-dish

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 13

2 skirt steaks (about 1 pound each), trimmed of fat and cut in 1/2 crosswise
Sea salt and fresh ground black pepper
1 teaspoon onion powder
1 tablespoon white wine vinegar
1 tablespoon extra-virgin olive oil
Vegetable oil cooking spray
Chimichurri, recipe follows
4 cups flat-leaf parsley (from about 1 large bunch)
6 cloves garlic
1/2 to 3/4 cup extra-virgin olive oil
1/4 cup red wine vinegar
Salt and freshly ground black pepper
1 heaping teaspoon red pepper flakes, optional

Steps:

Rub a generous amount of salt and pepper into both sides of the steaks. Rub the onion powder into the steaks, dividing it evenly. Put the steaks into a baking dish or container that holds them comfortably. Sprinkle the vinegar over the steaks and brush them with the olive oil. Marinate the steaks at room temperature for up to 30 minutes or refrigerate for up to 2 days. Heat a gas grill to medium-high or heat a large grill pan over medium-high heat. Grill the steaks, turning only once, to desired doneness. Remove from the grill and let rest 5 minutes. If desired, slice the steaks thinly against the grain before serving. Drizzle some of the chimichurri over the steaks and pass the rest separately. ;
In a food processor, pulse the parsley and garlic until finely chopped. Scrape into a bowl and stir in the olive oil and vinegar. Season with salt and pepper, to taste. Add the red pepper flakes, if using, for a spicy chimichurri.

Grilled Churrasco image

Provided by Food Network

Number Of Ingredients 16

4 beef skirt steaks (12-14 ounces each)
Churrasco Rub, recipe follows
Olive oil
Chimichurri Sauce, recipe follows
1 1/2 cups Parsley, curly
2 cup Cilantro, fresh
4 cloves Roasted Garlic
1/2 cup Olive oil
1/2 Teaspoons Garlic, granulated
Pinch Salt
1/2 Tablespoons Crushed red pepper
1/2 cup Vinegar, red wine
7.5 Tablespoons Kosher salt
1 Tablespoons Black pepper
1/2 Tablespoons Granulated garlic
1 Teaspoon Fennel seed

Steps:

Pat steaks dry and sprinkle both sides with rub. After rub is applied, let steaks sit on counter for the chill to leave the meat. Prepare grill for cooking steaks - will be grilled on high heat. Grill steaks on lightly oiled grill rack turning over once and moving around to avoid flare-ups if necessary. Cook time will be 6 to 8 minutes total for medium-rare, for steaks that are 1/4 inch thick. Transfer steaks to a cutting board and let stand, loosely covered with foil, 3 to 5 minutes. Thinly slice steaks diagonally. Plate and serve steak with chimichurri sauce.
In a large mixing bowl, combine all ingredients except oil. Add oil and blend with food processor until thoroughly mixed.
Place all ingredients in blender. Turn blender on low 15 seconds until fennel seed is broken down. Store in airtight container and use when needed.

Steakhouse Burger image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 10

2 teaspoons cracked black peppercorns
1 1/2 teaspoons dried minced garlic
1 1/2 teaspoons dried minced onion
1 1/2 teaspoons dried parsley
1/2 teaspoon dry mustard
1/2 teaspoon crushed red pepper flakes
12 ounces beef chuck, coarsely ground
12 ounces beef sirloin, coarsely ground
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter, at room temperature

Steps:

Heat a large cast-iron skillet over medium-high heat for 20 minutes.
For the steakhouse spice mix: Mix together the peppercorns, garlic, onion, parsley, dry mustard and red pepper flakes in a small bowl.
For the burgers: Gently toss together the chuck and sirloin in a large bowl, making sure not to overwork the mixture. Form the beef into four 3/4-inch-thick patties, each about 4 inches in diameter. Sprinkle them generously with salt and a few grinds of pepper.
Spread the steakhouse spice mix evenly on a plate. Coat both sides of the patties with the mixture.
Place the patties in the hot skillet; do not press down with a spatula. Cook until the patties are seared and browned on one side, about 3 1/2 minutes, then flip and top each patty with one-quarter of the butter. Cook on the second side until browned and the burgers are medium-rare, about 3 1/2 minutes more.
Assemble the burgers using your favorite buns, toppings and condiments.
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