Churrasco of beef
16/11/2010
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Ingredients
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| 15 | Garlic cloves |
| 1 tsp | Salt |
| ½ tsp | Black peppercorn |
| ¾ cup | Grapefruit juice |
| ½ cup | Onion, peeled and finely diced |
| 1 tsp | Oregano |
| 1 cup | Olive oil |
| 400 g | Skirt steak, cut into long strips |
Directions
- 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.
Wine Match
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