Prep time: 10 minutes
Cook time: 18 minutes
Total time: 28 minutes
Yield: 4 servings
To make it tender and full of flavor, the churrasco steak is typically marinated in this marinade:
- 3 pounds beef skirt steak, cut long
- 3 heads garlic (about 30 to 40 cloves)
- 2 teaspoons salt
- 1 teaspoon black peppercorns
- 1 and 1/2 cups sour orange juice (If you can’t get sour orange juice in your area, use two parts orange to one part lemon and one part lime)
- 1 cup onion, minced
- 2 teaspoons oregano
- 1 cup olive oil
To make the marinade:
Mash garlic, salt, and peppercorns into a paste, using a mortar and pestle. Stir in sour orange juice, onion, and oregano. Let sit at room temperature for 30 minutes or longer. Whisk the garlic-orange juice mixture with the olive oil until well blended.
Preparing the Meat
Preparing the meat is very easy. Place the meat in a large bowl or pan. Add enough mojo marinade to cover the meat. Place a cover over the bowl or pan and place in the refrigerator a minimum of five hours, but preferably overnight.
Grilling the Meat
Grill the marinated steaks outdoors on a gas or charcoal grill — make sure your coals are hot and white! You can cook them however you like your steak — from rare to well done. However, we recommend that you cook it RARE!
The rarer the meat, the more tender and flavorful!