Best South American Marinade Recipes

SOUTH AMERICAN STEAK SAUCE

Steps:

• Mix all the above ingredients together.
• Quantity of vinegar may be adjusted to attain desired consistency.
• Let stand in refrigerator overnight so flavors can blend.
• Stir before use, and refrigerate when not in use.
• Especially good marinade for steaks and pork chops.

SOUTH AMERICAN-STYLE STEAK

Steps:

• Place steaks in shallow baking dish.
• Pour orange, lemon and lime juices over steaks.
• Add garlic and turn steaks to coat.
• Marinate steaks, covered, for 4 hours or overnight in refrigerator.
• Heat oil in a heavy skillet (I use cast iron) over high heat until almost smoking.
• Season with salt& pepper, and cayenne.
• Fry steaks until brown on both sides, turning once, about 4 minutes.
• Transfer to plates and serve.
• You can grill if you prefer.

SOUTH AMERICAN MARINATED CEDAR-PLANKED STEAK

Steps:

• IMMERSE plank in water, placing a weight on top of plank to keep it submerged. Soak at least 4 hours or overnight. Meanwhile, mix dressing, onions, parsley, cilantro, garlic and red pepper. Remove 1/2 cup of the dressing mixture; set aside for later use. Pour remaining dressing mixture into large resealable plastic bag; add steak. Seal bag; turn over several times to evenly coat steak with the dressing mixture. Refrigerate at least 2 hours to marinate.
• PREHEAT barbecue to high heat. Remove steak from marinade; discard bag and marinade. Grill steak 3 minute on each side; remove from barbecue. Remove plank from water; brush top with oil. Top with steak. Place on grate of barbecue; cover with lid. Reduce barbecue to medium heat.
• GRILL 15 to 20 minute or until medium doneness (160ºF). Remove steak from barbecue; discard plank. Cover steak loosely with foil; let stand 5 minute Cut steak into thin slices. Spoon reserved dressing mixture over steak.

SOUTH AMERICAN FLANK STEAK

Steps:

• Squeeze juice from 1 orange and pour into a food processor or blender.
• Add garlic, cilantro, chiles and their sauce, oil, vinegar, cumin, coriander, and 1/2 teaspoon salt.
• Whirl until finely pureed.
• Place steak in a 1-gallon zip-lock plastic bag.
• Pour cilantro-chipotle mixture over steak and seal bag.
• Chill at least 1 hour or up to 1 day.
• Lift steak from marinade (discard marinade) and lay on an oiled barbecue grill over a solid bed of medium-hot coals or medium-high heat on a gas grill (you can hold your hand at grill level only 3 to 4 seconds); close lid on gas grill.
• Cook steak, turning every 4 to 5 minutes, until browned on both sides and done to your liking in center of thickest part (cut to test), about 12 minutes total for medium-rare.
• Transfer steak to a rimmed board or a platter. Let rest 3 to 5 minutes.
• Thinly slice meat across the grain.
• Also slice remaining orange.
• Serve steak with orange slices to squeeze over servings, and add salt to taste.

SOUTH AMERICAN MARINADE

Steps:

• 1. Place all of the ingredients except the vegetable in a large bowl. Mix gently to combine. 2. Add the vegetable of your choice and let marinate at room temperature for at least 20 minutes. For a stronger flavor, leave the vegetables in the marinade for up to 1 hour before serving. Tip . . . Limes can be stored in the refrigerator for up to two weeks.