Name: Churrasco (Spanish - Main Course )
Cuisine: Spanish
Ingredients: Beef or Pork - Thin steaks or strips (Thin steaks or strips); Spices - As desired (As desired); Garlic - 4 cloves (4 cloves); Olive Oil - 1/4 cup (1/4 cup); Chimichurri Sauce - As desired (As desired); Roasted Vegetables - As desired (As desired)

Menu: Different Food Styles or browse Other Spanish Recipes

Churrasco (Spanish - Main Course) Recipe

A popular grilled meat dish in Spain, churrasco typically refers to beef or pork cut into thin steaks or strips. The meat is marinated in spices, garlic, and olive oil before being grilled to perfection. It is often served with chimichurri sauce and accompanied by roasted vegetables.

Ingredients:

Beef or Pork - Thin steaks or strips
Spices - As desired
Garlic - 4 cloves
Olive Oil - 2 fl oz (1/4 cup)
Chimichurri Sauce - As desired
Roasted Vegetables - As desired

Instructions

In a bowl, combine the spices, garlic, and olive oil. Mix well to create a marinade.
Place the thin steaks or strips of beef or pork in the marinade. Make sure they are fully coated. Let it marinate for at least 2 hours or overnight for more flavor.
Preheat the grill to medium-high heat. Make sure the grill grates are clean and lightly oiled to prevent sticking.
Remove the meat from the marinade and let any excess marinade drip off. Season with salt and pepper if desired.
Place the meat on the preheated grill and cook for about 4-6 minutes per side, or until desired doneness. Flip the meat only once during cooking.
While the meat is grilling, prepare the roasted vegetables by tossing them with olive oil, salt, and pepper. Place the vegetables on a separate grill pan or directly on the grill grates. Cook until tender and slightly charred, about 10-15 minutes.
Once the meat is cooked to your liking, remove it from the grill and let it rest for a few minutes before slicing. This allows the juices to redistribute, resulting in juicier meat.
Slice the grilled meat into thin strips and serve hot. Drizzle chimichurri sauce over the meat and serve with the roasted vegetables on the side. Enjoy your delicious churrasco!

More Spanish Recipes

Torrijas

A popular Spanish dessert typically enjoyed during Easter. It is similar to French toast, made by soaking bread slices in a mixture of milk, sugar, and beaten eggs. The soaked bread is then fried until golden and served with a dusting of cinnamon and honey or syrup.

Pisto Manchego

Pisto Manchego is a traditional Spanish ratatouille-like dish from the La Mancha region. It is made by sautéing a variety of vegetables such as tomatoes, bell peppers, zucchini, and onions in olive oil until soft and flavorful. Pisto Manchego can be enjoyed as a vegetarian main course or served as a side dish with grilled meats or fish. The dish is versatile and adaptable, making it a popular choice for home cooks in Spain.

Berenjenas con Miel

Berenjenas con Miel is a sweet and savory appetizer that combines crispy fried eggplant with a drizzle of honey. The eggplant slices are battered and deep-fried until golden and then served with a drizzle of honey on top. This unique combination of flavors creates a delightful contrast that is both satisfying and delicious. Berenjenas con Miel is a popular tapas dish in Andalusia, where honey is often used as a natural sweetener.

Champiñones al Ajillo

Champiñones al Ajillo are sautéed mushrooms cooked with garlic, olive oil, and white wine. This simple yet delicious dish is often served as a tapa or as a side to accompany main courses.

Merluza a la Gallega

Merluza a la Gallega is a Galician-style dish featuring hake (a white fish) cooked in a flavorful broth made from onions, garlic, paprika, white wine, and parsley. The fish is gently poached in the broth until tender and infused with the aromatic flavors. Merluza a la Gallega is often served with boiled potatoes and a drizzle of olive oil. It is a light and healthy main course option that showcases the delicate flavor of the hake.

Sepia con Alioli

Sepia con Alioli is a Spanish dish consisting of grilled or pan-fried cuttlefish served with a garlic and olive oil-based sauce called alioli. The cuttlefish is tender and slightly chewy, with a delicate flavor that pairs beautifully with the creamy garlic sauce.

Cordero al Romero

Cordero al Romero, or lamb with rosemary, is a classic Spanish dish that highlights the flavors of tender lamb and aromatic rosemary. The lamb is marinated with garlic, rosemary, olive oil, and other herbs, then roasted to perfection. The result is a succulent and flavorful main course that pairs well with roasted potatoes or a fresh green salad.

Fancy Something Else?

Melitzanosalata

Melitzanosalata is a traditional Greek eggplant dip made with roasted or grilled eggplant, garlic, lemon juice, and olive oil. It has a creamy texture and a smoky flavor that pairs well with warm pita bread or as a spread on sandwiches. Melitzanosalata provides a unique and delicious addition to any Greek appetizer spread.

Loukaniko

Loukaniko is a traditional Greek sausage made with pork, flavored with herbs and spices such as orange peel, fennel seeds, and oregano. It is usually grilled and served as a flavorful appetizer.

Chawanmushi

A savory steamed egg custard dish made with eggs, dashi broth, and various ingredients such as mushrooms, seafood, and vegetables. Chawanmushi has a silky and smooth texture and is often enjoyed as an appetizer or side dish.

Italian Ravioli with Sage Butter

Ravioli is a type of pasta filled with various ingredients such as cheese, meat, or vegetables. It is often served with a simple yet flavorful sage butter sauce. The ravioli are cooked until tender and then tossed in a buttery sauce infused with sage leaves. Ravioli with Sage Butter is a delicious and elegant main course that represents the flavors of Italy and the Mediterranean. It is often garnished with grated Parmesan cheese and fresh herbs.

Churrasco