One of my favorite places in the whole wide world is Puerto Rico. My husband lived there for six years, we went there on our honeymoon, and we love to take our kids there. One of the advantages of vacationing in a place where you once lived is knowing all of the good places to eat!
El Tenador in Juncos, P.R. is one of our favorites. They have churrasco there that is to die for!! Churrasco is a Portuguese and Spanish term referring to beef or grilled meat. The related term churrascaria (or churrasqueria) is mostly understood to be a steakhouse. There are different versions of churrasco throughout Latin America. In Puerto Rico, however, churrasco is always skirt steak, a cut off the top of the ribs, just behind the front legs of the steer. It is fatty, which makes for great grilling, but is also muscular, which makes for more flavor. It should be cut with the grain for greatest tenderness. Churrasco is often marinated in Puerto Rican tradition, and is often served with a chimichurri – a raw onion-y, green sauce. El Tenador doesnt serve it with chimichurri. If you can’t get skirt steak, flank steak or hanger (flap) steak are worthy substitutes. In all cases, look for a lot of marbling; you want the fat for the grill.
I have tried to recreate El Tenador’s churrasco. The boys are pretty happy with my version. I love this meal, because I can make it low carb for me, serving it with grilled onions and peppers, and serving it on a bed of lettuce and tomatoes…and let the boys wrap it in a tortilla. I also serve it with some sautéed spinach or grilled vegetables. Either way, it is yummy!
- 2 T. chopped fresh rosemary
- 1 T. chopped garlic
- 1 tsp. ground black pepper
- 1 tsp. kosher salt
- ¼ tsp. red pepper flakes
- 1 T. worcestershire sauce
- 1 T. brown sugar
- ¼ c. olive oil
- 2 lbs. skirt steak
- Mix all ingredients except for the skirt steak together in a bowl.
- Place the skirt steak in a gallon zip lock bag.
- Pour the marinade in the bag with the steak.
- Place in refrigerator, and marinate overnight, or at least 8 hours.
- Take out of marinade and grill about two minutes per side, or until done to your liking.
- Cut with the grain and serve.