Latin-American twists on Minnesota grilling season: asado, churrasco, carne asada and salsas
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Father's Day is this Sunday, June 15, which for many kicks off a season of outdoor grilling.
Chef Amalia Moreno-Damgaard is back with some Latin American-inspired grilling ideas for the summer. She shared them with MPR News host Nina Moini.
Press play above to listen to their conversation, or read the recipes below.
Father’s Day Latin BBQ: Asado, Churrasco, Carne Asada and Salsas
Recipes by Chef Amalia Moreno-Damgaard.
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The meat choices are yours, from skirt or flank steak, to chorizo, ribs, picanha (rump cap) to chicken and pork chops. Here are some tasty recipes to add to your Father’s Day celebration. Serve with your favorite sides.
Serves 1 or 2
Asado: 1 short rib
Seasoning: Kosher salt to taste
Sear both sides on a dry preheated skillet at medium low heat until brown, about 4 minutes per side. Transfer to a 325 degree F preheated toaster oven and roast covered with foil until tender, about 1 hour and 10 minutes. Serve with chimichurri (recipe below).
Salsa: Chimichurri
3 garlic cloves minced; 1 cup flat leaf parsley, chopped; 1 tsp dried oregano, crumbled; kosher salt and pepper to taste; ¼ cup red wine vinegar; ½ cup EV olive oil. Combine in a bowl or mason jar, mix well.
Churrasco:
1 top sirloin
Seasonings: garlic and onion powder, salt and pepper to taste, plus a light rub of olive oil
Sear on a dry preheated skillet at medium high heat or grill until charred, about 4 minutes on one side and 2 minutes on the other side, cover with foil, let rest for 10 minutes for medium rare. Serve with either one the chimichurri salsa (recipe above) or the chirmol salsa (below).
Carne Asada: 1 minute steak
Seasonings: garlic powder, orange juice, salt and pepper to taste. Rub with a light coating of olive oil.
Sear on dry preheated skillet or grill for 1 minute per side. Serve with chirmol (recipe below).
Salsa: Chirmol
1 large Roma tomato, grilled or broiled until very charred, about 10 minutes; chop tomato and include skin; combine with 2 tablespoons minced yellow onion; 1 tablespoon chopped mint; the juice or one lime; kosher salt to taste. Mix well.
