Friday, June 21, 2024
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Churrasco – 1 great Nicaraguan steak

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


  1. 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.
  2. 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.
  3. Preheat your grill to medium-high heat. Make sure the grill grates are clean and well-oiled to prevent sticking.
  4. Remove the marinated steak from the refrigerator and let it come to room temperature for about 30 minutes before grilling.
  5. Once the grill is hot, remove the steak from the marinade and let any excess marinade drip off. Discard the marinade.
  6. 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.
  7. As the steak cooks, you can baste it with any remaining marinade or a mixture of equal parts oil and vinegar.
  8. 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.
  9. Slice the steak against the grain into thin strips.
  10. 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.

Read more here.

And more here.



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