How many times have you had a dish in a restaurant and wished you could recreate it at home? We know, your culinary confidence can be shaky — and we’re with you. But restaurant dishes don’t always have to be complicated or intimidating. So with that in mind, we’ve hit up some of the best chefs from around the city to open their recipe files and share their recipe secrets with us.
May is National BBQ month and what better way to celebrate the meat-loving holiday than a Cuban take on steak? Executive chef Stanley Licairac from NYC’s Havana Central shares with us his recipe for Grilled Churrasco.
- 4 beef skirt steaks (12-14oz each)
- Churrasco rub (recipe below)
- Olive oil
- Chimichurri sauce (recipe below)
1. Pat steaks dry and sprinkle both sides with rub. After rub is applied, let steaks sit on counter for the chill to leave the meat.
2. Prepare grill for cooking steaks – will be grilled on high heat.
3. Grill steaks on lightly oiled grill rack turning over once and moving around to avoid flare-ups if necessary. Cook time will be 6 to 8 minutes total for medium-rare, for steaks that are ¼ inch thick.
4. Transfer steaks to a cutting board and let stand, loosely covered with foil, 3-5 minutes. Thinly slice steaks diagonally.
5 Plate and serve steak with chimichurri sauce.
For the chimichurri sauce:
- 1 ½ cups Parsley, curly
- 2 cup Cilantro, fresh
- 4 cloves Roasted Garlic
- ½ cup Olive oil
- ½ tsp Garlic, granulated
- Pinch Salt
- ½ tbsp Crushed red pepper
- ½ cup Vinegar, red wine
1. In a large mixing bowl, combine all ingredients except oil.
2. Add oil and blend with food processor until thoroughly mixed.
For the churrasco rub:
- 7.5 tbls Kosher salt
- 1tbls Blackpepper
- 1/2 tbls Granulated garlic
- 1 tsp Fennel seed
1. Place all ingredients in blender
2. Turn blender on low 15 sec or until fennel seed is broken down.
3. Store in airtight container and use when needed.