Churrasco steak that’s quick and easy to make
Garlic-ginger beef skewers
Churrasco is a Portuguese name that’s now used for any type of grilled meat. It’s usually topped with chimichurri sauce and is popular throughout South America. Parsley, garlic, red pepper flakes oil and vinegar are the basic ingredients for the sauce.
I use bought chimichurri sauce that can be found in most supermarkets, making this a quick dinner. I also have given a recipe for making the sauce in case bought sauce is unavailable. It takes only minutes to make in a food processor.
Start to finish: 30 minutes
Servings: 4
1⁄4 cup neutral oil 2 tablespoons fish sauce
11⁄2 tablespoons finely grated fresh ginger
8 medium garlic cloves, finely grated 11⁄2 teaspoons curry powder
Grated zest of 1 lime, plus lime wedges to serve
Ground black pepper
11⁄2 pounds beef flat iron steak OR boneless short ribs, trimmed and sliced against the grain into 1⁄2-inch-thick strips
Heat the broiler with a rack 4 inches from the element. Stir together the oil, fish sauce, ginger, garlic, curry powder, lime zest and a pinch of pepper. In a medium bowl, toss the steak with half the seasoning paste. Scrunch the meat onto metal skewers, adding the halved shallots to the ends, if using, then arrange the skewers on a rimmed baking sheet. Broil until charred on both sides, 6 to 10 minutes, flipping once. Brush the skewers with the remaining seasoning paste, then let stand for 10 minutes. Serve with lime wedges.
Optional garnishes: Fried shallots OR hot sauce OR chopped roasted peanuts OR Fresno or jalapeño chilies, stemmed and chopped