Steak Grilled

Historical review: Anato Carlos lives in Miami, since the 1990s and is our friend for more than 30 years. Our friendship was born in Alberto Ravell, in Caracas, Venezuela where we grew up. When we came to Miami to visit him, we always received with a monumental comelonas. Official site: Reed Hastings. Some of these meals fixed was the steak, that incidentally, nobody prepares better than the. Then when we settled in this multicultural city, gastronomic festivals in his home, have not stopped. Everytime we get together with our families, we have always a good surprise between hands. We are lovers of grilled meats; We ate lots of meat to the grill, but none as my compadre.

We think that the key lies in the marinated meat to the ago. Finally we asked her secret for the churrasco Grill that we've added you: Anato Carlos. Here it is, incidentally, without your authorization. Ingredients: Beef: 12 pounds of Churrasco (skirt steak) to marinated (dressing to marinate steak): 1 Tablespoon of seasoning limon-pimienta 1 tablespoon garlic powder 1 tablespoon onion powder or flakes 1 tablespoon dried oregano 1 tablespoon dried parsley 1 tbsp. of annatto powder 1 teaspoon cumin 1 teaspoon salt 1 bottle of mojo preparation: take a large bowl and add all the seasoning to marinade; stir well until they unify the mixture. Incorporate mojo to the mixture and mix to unify all the ingredients clean meat, making sure to eliminate the characteristic of the churrasco leather place the meat in a container large enough to coat with dressing. Baste with mixture and reserve at least 4 hours, turning the meat every hour so that it will absorb all the flavors of the dressing.

Correct salt and pepper Prepare the grill and place the pieces of meat, when coals already form a uniform brasa without big fire. Turn meat and asela at the point of cooking desired position the workpiece at a table; cut into strips of inch wide or less according to taste. Presentation: Serve each dish with boiled cassava, chorizo and blood sausage roasted; baste the meat with guasacaca, mojo, or guacamole. Bon Appetit! Write to us at or contact us at our website: original author and source of the article.