Churrasco (Grilled Marinated Skirt Steak)

Delish! the wasakaka really makes the dish - helps change up the flavors.

"Tip: Skirt steak and tri-tip are very different cuts" - understatement of the century right here. I'm sure the marinade is fine for tri-tip, but it's insane to recommend substituting tri-tip for skirt steak and then advise readers to merely "flip it a few more times on the grill." Considering that tri-tip is categorically a thicker, rounder and fattier cut than skirt steak, these directions will either result in an extremely undercooked tri-tip or a grease fire and shoe leather.

Made for Mills in Dec 2023 We preferred the wakasakka sauce over the chimichurri Careful of the salt Your grill didn’t get hotter than 300

I omitted the salt entirely, doubled the marinade for a 2.15 lb flank steak and let it marinte for a few hours. This was excellent- but I will knock back the adobe seasoning next time as it was still pretty salty.

Meh. Sauce too acidic and not well-rounded. Helped to serve with sweet corn on the cob, but there are better sauces out there.

You can also make your own adobo to control the saltiness of this marinade: 2 Tbsp each granulated garlic, dried oregano and turmeric 1 Tbsp each granulated onion and ground black pepper 1-2 tsp sweet or smoked paprika (smoked is really good!) 2-3 tsp cumin Salt to your desire (I add no salt to mine and just control the saltiness of the marinade when I make it) I got the recipe from delish.com & just varied it a bit. One other site used annatto instead of turmeric. I haven’t tried that yet

I love this app and use it often but like a lot of other recipes cut salt by half. NY Times Cooking is trying to give us all high blood pressure.

So much confusion around salting. The recipe states coarse kosher, if using the same volume of table salt or fine sea salt, you will be doubling or tripling the amount of salt you are adding. No salt is less or more salty than any other salt, but the grain size affects the volume. But like, also, stop measuring salt when you follow a recipe. Just eye it up! Taste, adjust as necessary.

The amount of salt, plus the amount of time in marinade (or refrigerate overnight if you have time) makes thinner cuts very salty, overly so. If using skirt or flank reduce (by half at least) both the time and amount of salt. Also the idea that 20 minutes of 6 - 8 hours in a marinade are compatible is ridiculous. leave overnight with far less salt and use a thicker cut if possible. Although flank is great for this it must be severely limited on salting.

Make this wasaka sauce in fridge up to 4 days Try to whip some with mayo and spread on chicken breasts or boneless pork chops replacing chimichanga

sorry, but this IS absolutely a staple in Puerto Rican home cooking...my mom made this for us regularly....and it is also eaten all over latin america...not just argentina and south america...

Was my chimichurri too thin because I made it in a Cuisinart, or because I measured the picked leaves, then chopped, my herbs? Tasty anyway.

If you substitute kosher salt with another salt make sure to use less. Kosher salt is less “salty.”

Just found this cut of meat at a market in Sarasota. Instead of masking all the delicious meat flavor we used only lime juice EVOO salt and pepper and NO other sauce topping. The meat was perfectly grilled and rested and juices served over a side mashed potatoes. Leftovers will be wrapped in tortillas tomorrow with fresh avocado. Too many folks over do. Get back to basics

I haven’t made the actual steak, but I did make up a batch of the wasakaka and it’s now in the regular rotation of garlicky green condiments in our fridge. Aside from some extra garlic, which I grated and added at the end to forestall bitter flavors, i made this pretty much as written, and it has been a huge hit. Delicious with so many things, but especially on meat!