Ingredients for Churrasco Argentine Grilled Meat Marinade
- 4 cloves garlic
- 2 teaspoons salt
- Black Peppercorns
- 1/2 cup fresh orange juice
- Fresh Lime Juice
- Fresh Lemon Juice
- 1/2 cup finely chopped white onion
- 1 tablespoon dried oregano
- Spanish Olive Oil
- Meat
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How to Make Churrasco Argentine Grilled Meat Marinade
- Mash 4 cloves garlic, 2 teaspoons salt, and 1 teaspoon black peppercorns into a paste using a mortar and pestle.
- Stir in 1/2 cup fresh orange juice, 1/4 cup fresh lime juice, 2 tablespoons fresh lemon juice, 1/2 cup finely chopped white onion, and 1 tablespoon dried oregano.
- Let the mixture sit at room temperature for at least 30 minutes (longer is better, up to 2 hours).
- In a separate bowl, whisk together the garlic-citrus mixture and 1/2 cup olive oil until well blended.
- Prepare your churrasco steak (or other preferred cut of beef): Trim excess fat if desired.
- Place the steak in a large, resealable plastic bag or a shallow dish.
- Pour the marinade over the meat, ensuring it's fully coated.
- Seal the bag or cover the dish tightly and refrigerate for at least 5 hours, or preferably overnight for maximum flavor.
- Preheat your grill to medium-high heat.
- Grill the marinated steak to your desired doneness (rare to well-done). For medium-rare, aim for 4-5 minutes per side.
- Remember, rarer is often more tender and flavorful!
- Let the steak rest for 5-10 minutes before slicing against the grain.
- Serve immediately, topped with recipe #456210.
Nutrition Information (Approximate per serving)
Sodium
65 g
Sugar
42g
Fat
50g
Carbs
12g
