Back in Managua, I must admit that a nice steak lunch in Nicaragua is hard to beat. This cut is the famous churrasco cut (basically a Top Sirloin cut a lot thinner).
Churrasco Nicaraguan-style, also known as “Nica Churrasco,” is a delicious grilled steak dish that’s popular in Nicaragua, especially with chimichurri. Here’s a basic recipe for making churrasco Nicaraguan-style:
- 2 pounds of skirt steak or flank steak (you can adjust the quantity based on the number of servings)
- 4-5 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup orange juice
- 1/4 cup soy sauce
- 2 tablespoons Worcestershire sauce
- 1 tablespoon vegetable oil
- Lime wedges, for serving
- In a bowl, combine the minced garlic, ground cumin, dried oregano, salt, black pepper, orange juice, soy sauce, Worcestershire sauce, and vegetable oil. Mix well to create the marinade.
- Place the skirt steak or flank steak in a large resealable plastic bag or a shallow dish. Pour the marinade over the steak, making sure it’s evenly coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, or ideally overnight. This will allow the flavors to penetrate the meat.
- Preheat your grill to medium-high heat. Make sure the grill grates are clean and well-oiled to prevent sticking.
- Remove the marinated steak from the refrigerator and let it come to room temperature for about 30 minutes before grilling.
- Once the grill is hot, remove the steak from the marinade and let any excess marinade drip off. Discard the marinade.
- Place the steak on the grill and cook for about 4-5 minutes per side for medium-rare to medium doneness. Adjust the cooking time based on your preferred level of doneness and the thickness of the steak.
- As the steak cooks, you can baste it with any remaining marinade or a mixture of equal parts oil and vinegar.
- Once the steak is cooked to your liking, remove it from the grill and let it rest for a few minutes to allow the juices to redistribute.
- Slice the steak against the grain into thin strips.
- Serve the churrasco Nicaraguan-style with lime wedges on the side. Traditionally, it’s served with gallo pinto (rice and beans) and fried plantains.
Enjoy your delicious Nicaraguan churrasco!
Note: This recipe is a basic version of churrasco Nicaraguan-style. Variations may exist based on personal preferences and regional differences.