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Churrasca: photo of the dish
Illustrative photo: TomasVial — CC BY 4.0, Wikimedia Commons
Meat

Churrasca

A large, thin, tender slice of beef, quickly grilled on a hot plancha or skillet, typical of Chilean asados. It is often served with fries and a fresh salad.

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Ingredients

Ingredients

Salade chilienne

Spices & seasoning

Optional extras

On the side

Instructions

  1. Take the meat out of the fridge 30 minutes ahead. Cut the slices to an even thickness of about 5 mm and brush them with olive oil.
  2. Prepare the Chilean salad: finely dice the tomatoes, cucumber and white onion, season with salt, neutral oil, lemon juice and chopped parsley.
  3. Heat a cast-iron pan or plancha over high heat until it lightly smokes.
  4. Salt and pepper the meat, then sear it 1 to 2 minutes per side without moving it, until a nice brown crust forms.
  5. Remove the meat as soon as it is seared, drizzle with a little lemon and sprinkle with oregano. Let it rest 2 minutes under a sheet of foil.
  6. Serve right away with the Chilean salad and fried potatoes.

Variations and tips

On the barbecue. Grill the slices 1 minute per side on a very hot grate, then finish off to the side of the fire so they don't dry out.

With what you can find here. If you can't find thin rump steak, use a beef escalope pounded with a rolling pin between two sheets of plastic wrap.

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Original Ecomely recipe.