Churrasco of beef
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|½ tsp||Black peppercorn|
|¾ cup||Grapefruit juice|
|½ cup||Onion, peeled and finely diced|
|1 cup||Olive oil|
|400 g||Skirt steak, cut into long strips|
- Using a mortar and pestle, mash the garlic, salt and peppercorns into a paste. Stir in the grapefruit juice, onion and oregano. Let sit at room temperature for 30 minutes.
- Whisk the juice mixture and olive oil into the garlic. In a large mixing bowl, cover the meat with the paste. Cover the bowl and place in the refrigerator for a minimum of five hours or overnight.
- Thread meat on to metal skewers and chargrill on the barbecue to your liking.