Currasco Steak
Prep
10m
Cook
5m
| Category: | Breakfast & Brunch |
| Seasons | |
| Cuisine Type | Latin |
Ingredients
Steak
| 4 10 to 12 ounce strip steaks |
| 1 cup Mojito Marinade (below) |
| 1 med bunch fresh italian parsley |
| 10 large cloves galic, coarsely chopped |
| 3 Tbs fresh lemon juice (4 Tbs if needed) |
| 1 tsp red pepper flakes |
| 2 tsp kosher salt |
| 1 teaspoon ground cumin |
| 1 tsp dried oregano |
| 1 cup extra virgin olive oil |
Mojito Marinade
| 1/4 cup garlic, chopped |
| 1 Tbs black pepper, freshly ground |
| 1/2 cup onion, chopped finely |
| 2 tsp cumin |
| 2 cups fresh orange juice |
| 2 tsp dired oregano |
| 1/2 cup fresh lime juice |
| 1 Tbs fresh cilantro, chopped |
| 1/2 cup olive oil |
Currasco Steak Directions
- If there is one, remove the bootstrap tendon sometimes found on the outside edge of the steak, so they won't curl when you cook them.
- Pour on the marinade and let the marinate in the refrigerator as long as possible
- To make the sauce, pick off the parsley leaves to make a packed cup.
- Place in a food processor or blender with the garlic, lemon juice, red pepper flakes, salt, cumin, and oregano.
- Process to a paste, scraping the sides often.
- With the processor/blender running, drizzle in the oil until fully blended.
- Set aside
- Fire up your grill.
- Take the steaks our of the marinade and pat dry.
- Grill over hot coals until medium-rare.
- When done, place on plates and spoon some of the sauce on each steak.
Nutrition facts
Per Serving
| Kcal: | 1732 kcal |
| Fibers (g): | 2.7g |
| Sodium (mg): | 16.3mg |
| Carbs: | 24.2g |
| Sugar (g): | 11.8g |
| Fat: | 91.4g |
| Saturated fat (g): | 22.5g |
| Cholesterol: | 570mg |
| Proteins: | 196.9g |
