Mojo marinated churrasco, aka a marninated skirt steak with vibrant citrus flavors, is a Hispanic staple that needs to come to your grill this summer!
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Yes, I most certainly am a Southern Belle, honey.
But what you may not know is that I’m part Hispanic, my grandmother immigrated from Panama, I lived in Miami, Florida for most of my teenage years (EDIT: and have recently moved back as of 2016), and my husband immigrated to America from the island of Hispanola (Dominican Republic). So Hispanic food is really ingrained into me. So while I love Sweet Tea, I also love a good cup of Cafe con Leche in the morning. With ice, during these warm weather days of spring and summer.
Churrasco, or ‘grilled steak’ in English, is perfect for this time of the year. Summer just isn’t summer without a good steak and this recipe is perfect for Memorial Day at the end of the month, or Cinco De Mayo, since that’s coming up this week. Ooh, especially with a little chimichurri sauce poured over the slices of steak. Mmm. Or in some fajitas…
I’m just saying.
I like using skirt steak and flank steak for churrasco, that’s what’s usually used in general, but the cuts of meat are perfect for mojo marinated skirt steak; they are cheaper cuts and when cooked to medium rare and sliced thinly, are just too perfect. Not stringy, not leathery, not gummy, as long as you cut against the grain after it rests, it’s a glorious thing.
Step out and get on the grill this weekend, sit out with a glass of strawberry lemonade on your back porch, enjoy the soon-to-be summer days. As I tell my husband, just enjoy these little times. Too many people are go-go-go all the time, even while doing things we should be enjoying. Like grilling in the backyard! Sit and enjoy your cocktail, honey. Relax.
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Amount Per Serving:Calories: 298
See you in the next post!