Churrasco is nothing more than a bite or veal fillet or boneless pork. Usually, it is prepared in the hot iron, although it can also grill and on the coals. It is not a very wide steak, because it must be cut of approximately 2 centimeters and cooking back and forth. In recipes, this time we prepare a delicious recipe by Churrasco Argentino with the typical Creole sauce that accompanies it. In its entirety, it is a very easy recipe, but with a very characteristic flavor of the Argentine Pampas. In a few steps you will discover how to make Churrasco Argentino and enjoy an unrepeatable meal.
| 🚻 4 Diners | 🕘 30m | 🍵 Low Disturbance | 🤯 |
| Ingredients to make Argentine Churrasco: |
| 1 kilogram of the veal cut into fillets 1 onion 1 pimient red 1 onion of green 1 maturo tomato 600 grams of papines or small potatoes 30 grams of butter tomillo 6 tablespoons of oil dessert 2 tablespoons of dessert from vinegar salt pepper |
| ADDITIONAL CHARACTERISTICS: MIDDLE COST, |
Ingredients to make Argentine Churrasco:
1. In a short table the onion, the tomato, the red pepper and the onion of green in small cubes.
2. You have all the vegetables already cut in a bowl and add the oil, vinegar, salt and pepper. Mix well and reserve the Argentine Creole sauce until serving.
Trick: If you like, you can add pepper, spicy chili or customize the Creole sauce with some grass of your liking.
3. To make the papines garnish, the papines boil in abundant water with a handful of salt until they are at their point, approximately 20 minutes. You don want them to pass because the skin could break and the presentation of the plate would be broken.
4. Once the papines, tell them and cut them in half.
5. Place some olive oil, butter and thyme in a pan. Save the papines in it until golden brown. Salpiment and reserve until the grilled churrasco is ready. You can also do baked papines following our baked Creole potato recipe.
6. In a very hot grill or iron and with oil, place the beef steak and do not move it until it is golden side.
7. Once a few minutes after and depending on the desired meat point, turn the beef churrasco and splash it to taste.
8. Once the Argentine churrasco is ready, heat the potatoes again and serve. Pour the Creole sauce on the churrasco and enjoy.
