churrasco. Piece of beef, generally thin, cooked on a griddle, grilled or directly on the flames. Of Iberian origin, the churrasco is already mentioned in documents from the 15th century, transferred to the new world as a form of meat preparation very common throughout South America
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In some countries such as Argentina , Paraguay and Uruguay it is commonly accompanied by fried potatoes, puree, salads, or different preparations of rice and vegetables. In Bolivia it is prepared on the grill and is mostly accompanied by boiled yucca and beaten rice with cheese. It does not usually have sauces or condiments, only a pinch of salt and sometimes lemon. In the state of Rio Grande do Sul , in southern Brazil , churrasco is prepared from coarse salt accompanied by manioc flour and using swords to roast it.
- 1 boneless beef steak of about 1 kilo
- 2 large potatoes
- 1 glass dry white wine
- Extra virgin olive oil
- In a baking dish smeared with a trickle of olive oil we put the meat, seasoned, on both sides, add the washed potatoes, without peeling, and cut into slices but without reaching the bottom, we will be like fans, season with salt and pepper too.
- Add the wine, a drizzle of olive oil and sprinkle with plenty of thyme, put in the oven at 190 degrees, with the bottom and top on for about 1 hour.
- The meat is super tender and the potatoes are tender on the inside and crispy on the outside, we serve immediately.