Ingredients with Measurements:
- 2 lbs beef skirt steak
- 1 tbsp salt
- 1 tsp black pepper
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 1/4 cup water
Special equipment needed:
- Charcoal grill
- Chimney starter
- Meat thermometer
Step-by-step instructions:
1. Prepare the grill by lighting the charcoal using a chimney starter. Wait until the charcoal is hot and covered in white ash.
2. Season the beef skirt steak with salt, black pepper, cumin, paprika, and garlic powder.
3. In a small bowl, mix the olive oil, red wine vinegar, and water.
4. Brush the mixture over the seasoned steak.
5. Place the steak on the grill and cook for 5-7 minutes on each side, or until the internal temperature reaches 135°F for medium-rare.
6. Remove the steak from the grill and let it rest for 5 minutes before slicing.
Time:
Preparation time: 10 minutes
Cooking time: 10-14 minutes
Temperature:
Grill temperature: 400-450°F
Internal temperature of the steak: 135°F for medium-rare
Serving size:
4-6 servings
Nutritional information:
Calories: 300
Fat: 20g
Protein: 25g
Carbohydrates: 1g
Fiber: 0g
Sugar: 0g
Substitutions for ingredients:
- Beef skirt steak can be substituted with flank steak or sirloin steak.
- Red wine vinegar can be substituted with apple cider vinegar or white wine vinegar.
Variations:
- Add chopped fresh herbs, such as parsley or cilantro, to the olive oil and vinegar mixture for extra flavor.
- Serve the steak with chimichurri sauce or salsa criolla.
Tips and tricks:
- Let the steak rest before slicing to allow the juices to redistribute.
- Use a meat thermometer to ensure the steak is cooked to your desired level of doneness.
- For a smokier flavor, add wood chips to the charcoal.
Storage instructions:
Leftover steak can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the steak in a skillet over medium heat until heated through.
Presentation ideas:
Serve the sliced steak on a platter with grilled vegetables and a side of chimichurri sauce.
Garnishes:
Garnish the steak with chopped fresh herbs, such as parsley or cilantro.
Pairings:
Serve the steak with a glass of red wine, such as Malbec or Cabernet Sauvignon.
Suggested side dishes:
- Grilled vegetables, such as bell peppers, zucchini, and onions
- Roasted potatoes
- Green salad with a vinaigrette dressing
Troubleshooting advice:
- If the steak is cooking too quickly, move it to a cooler part of the grill.
- If the steak is not cooking evenly, rotate it on the grill.
Food safety advice:
- Use a meat thermometer to ensure the steak is cooked to a safe temperature.
- Wash your hands and all surfaces that come into contact with raw meat to prevent cross-contamination.
Food history:
Chaqueño Asado is a traditional dish from the Chaco region of Argentina, which is known for its beef production.
Flavor profiles:
The steak is seasoned with a blend of spices that give it a smoky, slightly spicy flavor.
Serving suggestions:
Serve the sliced steak on a platter with grilled vegetables and a side of chimichurri sauce.
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Region: Argentine