Get ready to embark on a tantalizing journey through the vibrant flavors of South America with our delightful combination of Brazilian Skirt Steak, Mexican Street Corn, and Grilled Skillet Potatoes. These dishes, each originating from different regions of Latin America, come together harmoniously to create a delicious and unforgettable meal. Let’s explore the origins of these dishes and discover why they make a perfect culinary team.
Did you miss this episode of THV 11’s The Vine in which Chef Serge Krikorian prepared this meal with hosts, Ashley King and Adam Bledsoe? Never fear! We have this perfect combination of flavors in the recipes below. Be sure to SUBSCRIBE to Chef Serge’s cooking show on Youtube, Cooking with the Kriks, and never miss a delicious new dish at the following link:
Brazilian Skirt Steak with Chimichurri Sauce
Our first stop takes us to Brazil, where the love for grilled meat runs deep. Skirt steak, known for its robust flavor and tenderness, is a staple in Brazilian cuisine. Traditionally marinated in simple yet flavorful ingredients, it absorbs the essence of the chimichurri sauce, enhancing its taste.
Chimichurri sauce, originating from Argentina, is a vibrant concoction of parsley, garlic, oregano, red chili pepper, and red wine vinegar. Its bright and herbaceous profile complements the rich flavors of the steak. As the thinly sliced skirt steak hits the grill, the fragrance of the chimichurri-infused meat tantalizes the senses, creating a mouthwatering experience.
For the Steak:
2.5 Lbs. Skirt Steak, cleaned
Chimichurri Sauce (recipe follows)
Rub half of the chimichurri skirt steak and refrigerate at least 4 hours, preferably overnight.
Preheat your grill to 400-450 degrees. Place your steak 4-6 minutes per side, until it’s internal temperature reaches 145 degrees.
Let the steak rest for 5 minutes and then slice against the grain. Serve topped with the remainder of the chimichurri sauce
For Chimichurri Sauce:
1.5 Cup Fresh Parsley, stemmed
2 Tbls. of Fresh Garlic, minced
1/4 Cup Fresh Oregano, chopped
1 Tsp. Red Chili Pepper (adjust to taste)
1 Tsp. Kosher Salt
1/2 Tsp. Ground Black Pepper
3 Tbsp. Red Wine Vinegar
1/3 Cup Olive Oil
1 Tsp. Fresh Mint, chopped
Combine everything in a food processor. Blend until chopped and combined.
Mexican Street Corn
Next, we venture into the bustling streets of Mexico, where the vibrant culture comes alive through its street food. Mexican Street Corn, or “Elote,” is a beloved classic found on street corners throughout the country. This dish showcases the delectable combination of sweet corn cob, creamy mayo, tangy cotija cheese, and smoky spices.
The corn is grilled to perfection, allowing the natural sweetness to caramelize and intensify. Slathered with garlic mayonnaise, it provides a luscious contrast to the salty crumbles of cotija cheese. Finally, a sprinkle of cilantro and chili powder adds freshness and a kick of heat, creating a symphony of flavors that will transport your taste buds to the vibrant streets of Mexico.
4 Ears Sweet Corn on the Cob
2 Tbls. Unsalted Butter, softened
1 Tsp. Kosher Salt
1/2 Tsp. Ground Black Pepper
3 Tbls. Mayonnaise
1/4 Tsp. Garlic Powder
1/2 Cup Cotija Cheese, crumbled
3 Tbls. Fresh Cilantro, chopped
1/2 Tsp. Chipotle Chili Powder (ancho chile powder works too)
1 Lime, quartered
Peel the corn leaving the husks attached and removing the silk.
Combine the softened butter, salt, and black pepper
Rub the butter mixture over the corn and then re-wrap the corn with the attached husks. Wrap each ear with foil, poking the foil with a fork a couple of times to create vent holes. Place the corn on the pre heated gill for 20 minutes, turning occasionally, until the corn is cooked.
Meanwhile, in a small bowl combine the garlic powder with the mayonnaise. Place the cotija cheese in a shallow baking dish or on a plate.
When the corn is done, remove husks and brush the corn with the garlic mayonnaise. Roll each cob in the cotija cheese and sprinkle with cilantro and chili powder.
Serve with the lime wedges to squeeze over the corn.
Grilled Skillet Potatoes
As we conclude our culinary adventure, we find ourselves savoring the irresistible appeal of Grilled Skillet Potatoes. This dish draws inspiration from the rustic comfort food found across Latin America. With its tender Yukon gold potatoes, infused with a medley of spices like garlic, chili powder, and cumin, this side dish brings a satisfying depth of flavor.
The cast-iron skillet on the grill ensures the potatoes become crispy on the outside while remaining soft and fluffy on the inside. Each perfectly seasoned bite offers a symphony of smoky, savory, and slightly spicy notes. With their golden brown exterior and melt-in-your-mouth texture, these grilled potatoes add a comforting element to our South American feast.
2 lbs Yukon gold potatoes, sliced into 1/2” rounds
2 Tbls. Grapeseed Oil
1 tsp. Kosher Salt
1/2 tsp. Ground Black Pepper
1 tsp. Garlic Powder
1/2 tsp. Chili Powder
1/2 tsp. Ground Cumin
Preheat the grill to medium-high, about 400-450° F.
Put the sliced potatoes in a bowl and toss with oil and and all the seasonings until evenly coated
Place a cast-iron skillet or grill basket on the grill to preheat then transfer the potatoes to the skillet. Grill over direct heat for 15-20 minutes or so, being sure to stir the potatoes to brown them on all sides. Then move to the indirect side for about 10 more minutes, or until the potatoes are golden and cooked through.
Indulge your senses with the tantalizing combination of Brazilian Skirt Steak, Mexican Street Corn, and Grilled Skillet Potatoes. This culinary fiesta takes you on a journey through the diverse flavors and traditions of Latin America. The tender and flavorful skirt steak dances with the vibrant chimichurri sauce, while the creamy, tangy elote and the smoky grilled potatoes bring balance and satisfaction to the meal.
Embrace the spirit of South America as you gather around the grill, savoring each bite and celebrating the rich cultural tapestry that is Latin American cuisine. Whether you’re hosting a gathering or treating yourself to a special meal, this sensational combination will leave a lasting impression. So, fire up your grill, let the aroma fill the air, and embark on a culinary adventure that will transport you to the heart of Latin America.
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