Colombian Churrasco

Spicy Colombian Churrasco (Serves six to eight people)

Ingredients:

For the steak marinade:

• 2 pounds (900g) of flank steak or skirt steak

• 4 garlic cloves, minced

• 1 teaspoon ground cumin

• 1 teaspoon paprika

• 1 teaspoon chili powder

• 1 teaspoon dried oregano

• 1/2 teaspoon cayenne pepper (adjust to taste for desired level of spiciness)

• Juice of 2 limes

• 2 tablespoons olive oil

• Salt and pepper, to taste

For the chimichurri sauce:

• 1 cup fresh parsley, finely chopped

• 1 cup fresh cilantro, finely chopped

• 4 garlic cloves, minced

• 1/2 red onion, finely chopped

• 1/4 cup red wine vinegar

• 1/2 cup olive oil

• 1 teaspoon dried oregano

• 1/2 teaspoon red pepper flakes (adjust to taste)

• Salt and pepper, to taste

For serving:

• White rice

• French fries or yuca fries

• Green salad

Instructions:

1. In a bowl, combine minced garlic, cumin, paprika, chili powder, dried oregano, cayenne pepper, lime juice, olive oil, salt, and pepper to make the marinade.

2. Place the steak in a shallow dish or resealable plastic bag. Pour the marinade over the steak, making sure it is evenly coated. Cover the dish or seal the bag and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld.

3. In the meantime, prepare the chimichurri sauce by combining the finely chopped parsley, cilantro, minced garlic, red onion, red wine vinegar, olive oil, dried oregano, red pepper flakes, salt, and pepper in a bowl. Mix well and set aside to let the flavors develop.

4. Preheat your grill to medium-high heat.

5. Remove the marinated steak from the refrigerator and let it come to room temperature for about 30 minutes before grilling.

6. Grill the steak over direct heat for about 4-6 minutes per side, or until it reaches your desired level of doneness. Keep in mind that flank steak and skirt steak are best when cooked to medium-rare or medium.

7. Once the steak is cooked, remove it from the grill and let it rest for a few minutes before slicing. Cut the steak against the grain into thin slices.

8. Serve the sliced steak with white rice, French fries or yuca fries, and a side of green salad. Drizzle the chimichurri sauce over the steak or serve it on the side as a dipping sauce.

Enjoy the spicy Colombian Churrasco with its flavorful marinade, juicy steak, and vibrant chimichurri sauce. Buon provecho!