BBQ

steak skewers

Steak Skewers With Peruvian-Style Marinade… So Good!

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You’ve got to try these Peruvian-style steak skewers for your next barbecue! Tender sirloin tidbits, lightly charred and bursting with flavor, smothered with a zesty pepper sauce and placed on a bed of fried potato slices… it’s just a party waiting to happen! 

Skewers, known as pinchos in Latin cooking, are fun party food and the stuff of epic summer barbecues. Serve these as tapas or as a main course. Feeding a large crowd? You can add some chicken skewers to the mix and you have yourself quite the feast!

steak skewers

Peruvian Lomo Saltado Marinade

What makes these skewers so delicious is the marinade that’s inspired by a very popular Peruvian dish, called Lomo Saltado (stir fried sirloin). The traditional Peruvian stir fry is made with filet mignon or sirloin strips with onions, tomatoes and french fries served over white rice. You’re probably thinking, “rice and french fries?” The first time my daughter and I tried this dish we thought the potatoes were unnecessary, but these spuds soak up all the sauce and become an integral part of this dish!

Now let’s talk about the sauce… the ingredients in traditional Lomo Saltado include soy sauce, ginger, aji amarillo (Peruvian yellow peppers) and vinegar, which are all included in my marinade. My version also includes fried potato slices because it’s a delivery vehicle for the saucy goodness. The potatoes soak up all the juices from the skewers, which is similar to the french fries soaking up the stir fry sauce. You can also make white rice on the side, if you want the full experience. 

steak skewers

Top Your Steak Skewers with Zesty Aji Sauce

But the marinade is just the beginning! The mix of tamari sauce and aji amarillo in the marinade really intensifies the umami goodness of these steak skewers. But as good as it is on its own, you can kick it up a notch by topping your steak skewers with a tangy table sauce made with peppers, parsley, vinegar and onions. 

This is similar to the ají de la casa sauce served with skewers at a local Peruvian restaurant me and the kids love, Pisco y Nazca. I haven’t cracked the code on all that is in this sauce, but my version gives the steak skewers that same intense, tangy, peppery flavor that makes me want to drink up the sauce. 

Peruvian peppers are the main ingredient in this sauce, but I didn’t have fresh ones on hand, so I improvised with jalapeño and Fresno peppers instead. The other ingredients include garlic, shallots, olive oil, red wine vinegar, tomatoes, and lots of finely chopped parsley. You can also use it as a marinade, like I did in my Peruvian-style chicken skewers. 

steak skewers

BBQ Good Times

There’s just something so fun about hanging out in your patio or backyard grillin’ and chllin’ with friends! While the skewers are cooking you can enjoy a little sangria or mojitos with tapas. In Miami, we can do this year-round, but we tend to avoid the summer months (too hot to handle!).

I hope you give these steak skewers a try for you next backyard party. Then, tell me all about it!

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Steak Skewers With Peruvian-Style Marinade 

  • Author: Sandi Abbott
  • Prep Time: 9
  • Cook Time: 45
  • Total Time: 54 minutes
  • Category: dinner
  • Method: grilling
  • Cuisine: Peruvian
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Description

Try these steak skewers made with sirloin, lightly charred and topped with a zesty pepper sauce and placed on a bed of fried potato slices.

Ingredients

Scale

4 lbs top sirloin

2 tablespoons crushed garlic

½ cup olive oil

½ cup tamari (or use low-sodium soy sauce)

⅓ cup red wine vinegar

1 inch piece of ginger (about 1 tablespoon grated)

1 tablespoon aji amarillo paste

1 teaspoon ground black pepper

1 teaspoon ground cumin

1 tablespoon salt

1 tablespoon oregano

Wooden bamboo skewers

Aji Sauce

1 cup olive oil

¼ cup red wine vinegar

¼ cup cherry tomatoes, salted and roughly chopped

½ bushel flat-leaf parsley, finely chopped, with stems removed

½ Fresno pepper, finely diced and seeded (you can use more if you like spicy)

½ Jalapeño pepper, finely diced and seeded

1 shallot, finely diced

2 tablespoons crushed garlic, (that’s about one head of garlic, maybe more depending on the size)

1 tablespoon salt

1 teaspoon black pepper

Instructions

Make the Aji Sauce

Roughly chop the cherry tomatoes, sprinkle with salt and drain on paper towels. While the tomatoes are draining, pull out a mixing bowl so you can throw in the ingredients as you prep them.

Wash the parsley and dry with paper towels to remove excess water. Then remove the stems and finely chop. To remove the stems, you can use an herb stem stripper or just pinch the stem as you pull on the leaves with your other hand. Finely chop the parsley and add to the mixing bowl.

Cut the Fresno and jalapeño peppers in half lengthwise, remove the seeds and finely chop half of each one. Save the rest for later. Throw the diced peppers into the mixing bowl. Make sure to wash your hands after you’ve handled the peppers and do not touch your eyes!

Marinade & Skewers

Mix all the other ingredients in a mixing bowl.

Place the steak chunks in a shallow glass dish or a ziploc bag and cover with the marinade.

Marinate the steak for four hours or overnight. If the steaks are not fully submerged, make sure to turn them halfway through the marinating time.

Soak the skewers in water for at least two hours before grilling.

Grill the Steak

Cut the steak into 2 inch cubes.

Set the grill to the highest heat and let it preheat for at least ten minutes, preferably twenty. Place the skewers in the center. Cook until the meat gets nice and caramelized, about 3 minutes. Flip and cook the other side until it’s caramelized. This should take about five to eight minutes, but times will vary based on your grill, so use the times provided as a guide.

Notes

Plating Deliciousness: I love to serve these skewers on a bed of fried potato slices. Place 3-4 potato slices in a row and top with one skewer. Spoon the aji sauce on top and you’re good to go. I usually serve these on a cutting board or long serving platter. It’s quite impressive!

Serving Suggestions: Serve these skewers with a tossed salad or grilled veggies.

Nutrition

  • Serving Size: 8

Keywords: pinchos, steak skewers, beef skewers, steak pinchos

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grilled chicken skewers

Chicken Skewers Peruvian-Style for Easy Summer Grilling

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These grilled chicken skewers are easy to make and so flavorful! The recipe was inspired by the anticuchos de pollo at Pisco y Nazca, one of my favorite Peruvian restaurants in Miami. Skewers are popular in Latin cuisine and are usually called pinchos, but the Peruvian version is called anticuchos and is often made with beef hearts, steak or chicken. I love the steak and chicken versions ;-).

Whether you call them skewers, pinchos or anticuchos, these grilled chicken thighs on a stick are fun party food and just perfect for a summer barbecue. 

The Secret is in the Sauce

What makes these grilled chicken skewers so crazy delicious? It’s the Peruvian Aji Sauce served with it. When I order these at the restaurant, I always ask for extra sauce and would order a gallon of it to go if I could. It’s crazy because it’s such a simple sauce, but so good!

Aji is the Spanish word for pepper so it’s pepper sauce. Now,  I don’t have the recipe for the aji  sauce, but my son and I made our own version and it’s on point. (Can I just say how much I enjoy cooking with my son?!) 

Peruvian peppers are the main ingredient in this sauce, but I could not find fresh ones in Miami, so I improvised with jalapeño and Fresno peppers instead. The other ingredients include garlic, shallots, olive oil, red wine vinegar, tomatoes, and lots of finely chopped parsley. You just mix all these together and you’ve got yourself some magic!

This chunky sauce is easy to make and very versatile. It looks more like salsa or Argentine chimichurri. You can use it as a marinade, dipping sauce or table condiment. Pour it over steak, chicken, shrimp, potatoes, salad, bread… you get the picture! 

Marinating the Chicken Skewers

The key to flavorful chicken skewers is to marinate the meat overnight. If you don’t have that much time, try to at least marinate for four hours. This process is easy… just pour the marinade over the chicken and refrigerate, turning at least once so all the chicken pieces have  a chance to bask in the sauce.

We used half a cup of the aji sauce for 3 pounds of chicken. This recipe is best made with chicken thighs, because they have more flavor and don’t dry out like chicken breast. Chicken thighs are pretty indestructible… you’d have to try really hard to overcook them. 

We used boneless, skinless chicken thighs and left them whole. When it came time to skewer the chicken, my son folded each thigh into a C and threaded the skewer through both ends. If it’s easier, you can cut the thighs into large chunks. 

One last thing… if you’re using wooden skewers, make sure to soak them in water for at least a few hours before using. Otherwise, the grill will burn them.

 Grilling the Chicken Skewers

Now I have a confession to make… I don’t grill. I’ve always had help in that department, and I gotta tell you my son is an excellent grill master. He’s worked in restaurants for years and is an expert at cooking proteins. So, the instructions that follow are his… set the grill to the highest heat and let it preheat for at least ten minutes, preferably twenty. Place the skewers in the center. Cook until the meat gets nice and caramelized, about five minutes. Flip and cook the other side until it’s caramelized. Total time on the grill should be about eight to ten minutes, but times will vary based on your grill. Take these numbers with a grain of salt, because everyone uses a different grill and heat source, so use the times provided as a basic guide.

chicken skewers

What to serve with Grilled Chicken Skewers

The anticuchos at Pisco y Nazca are served on a bed of fried potato slices that soak up all the juicy goodness of the chicken. I have the perfect recipe for these – they are my favorite accompaniment to the skewers! A generous pour of the aji sauce on top adds amazing flavor and brightness to the dish as well.

I also make some grilled onions and peppers to go with this meal and OMG, it’s amazing and very healthy to boot. Add some grilled slices of crusty bread to dip in the sauce. Or better yet, pour the sauce over the bread… you’ll thank me for it 😉

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chicken skewers recipe

Chicken Skewers Peruvian-Style

  • Author: Sandi Abbott
  • Prep Time: 9 hours
  • Cook Time: 45 minutes
  • Total Time: 9 hours 45 minutes
  • Yield: 6 1x
  • Category: dinner
  • Method: grilling
  • Cuisine: peruvian
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Description

These tasty Peruvian chicken skewers are known as anticuchos or pinchos. Served with a zesty aji sauce and fried potato slices, they are perfect for summer grilling!

Ingredients

Scale

Aji Sauce and Marinade

1 cup olive oil

¼ cup red wine vinegar

¼ cup cherry tomatoes, salted and roughly chopped

½ bushel flat-leaf parsley, finely chopped, with stems removed

½ Fresno pepper, finely diced and seeded (you can use more if you like spicy)

1 shallot, finely diced

2 tablespoons crushed garlic, (that’s about one head of garlic, maybe more depending on the size)

1 tablespoon salt

1 teaspoon black pepper

Chicken Skewers

3 lbs boneless, skinless chicken thighs

½ cup Aji Sauce and Marinade

Instructions

Aji Sauce and Marinade

Roughly chop the cherry tomatoes, sprinkle with salt and drain on paper towels. While the tomatoes are draining, pull out a mixing bowl so you can throw in the ingredients as you prep them. 

Wash the parsley and dry with paper towels to remove excess water. Then remove the stems and finely chop. To remove the stems, you can use an herb stem stripper or just pinch the stem as you pull with your other hand. Finely chop the parsley and add to the mixing bowl.

Cut the fresno pepper in half lengthwise, remove the seeds and finely chop one of the halves. Save the rest for later. If you like a lot of spice, then use the whole pepper. Throw the diced peppers into the mixing bowl. Make sure to wash your hands after you’ve handled the pepper and do not touch your eyes!

Next, finely dice the shallots and toss them into the bowl. Peel the garlic cloves and use a garlic press to crush the garlic. If you don’t have a garlic press, just finely chop the garlic. 

Add one cup of olive oil and a quarter cup of red wine vinegar. Throw in the drained tomatoes. Add the salt and pepper and taste. Add more salt and pepper if you need to. The sauce doesn’t quite live up to my hype at this point. It really needs to sit for a few hours to really shine! You’ll use half a cup for the marinade and save the rest to serve with the grilled chicken skewers.

 

Chicken Skewers

Trim the excess fat from the thighs and place in a shallow glass container to marinate. You can also marinate in a Ziploc bag, but that can get messy if the zip is not secure. Whatever you do, don’t use metal, as that can affect the taste of the meat.

Pour half a cup of the aji sauce and marinate 4 hours or overnight. If the chicken thighs are not fully submerged in the marinade, make sure to turn them halfway through the marinating time. 

If you’re using wood skewers, soak them while the chicken is marinating. This way, they won’t burn when you’re grilling. 

Once the chicken is done marinating, take each chicken thigh and fold into a “C” shape and thread through skewer. Or, if you prefer, you can cut the chicken thighs into 2-3 pieces and skewer the pieces. 

Let’s grill!

Set the grill to the highest heat and let it preheat for at least ten minutes, preferably twenty. Place the skewers in the center. Cook until the meat gets nice and caramelized, about five minutes. Flip and cook the other side until it’s caramelized. This should take about eight to ten minutes, but times will vary based on your grill. My son didn’t even want to give me a timing because it really varies, so use the times provided as a guide.

Notes

Plating Deliciousness: I love to serve these skewers on a bed of potato medallions. Place 3-4 potato slices in a row and top with one skewer. Spoon the aji sauce on top and you’re good to go. I usually serve these on a cutting board or long serving platter. It’s quite impressive!

Serving Suggestions: Serve these skewers with a tossed salad or grilled veggies, with a side of the dipping sauce. I will also serve grilled bread to to dip in the aji sauce.  

Keywords: peruvian chicken skewers, Peruvian Style Chicken Skewers, grilled chicken skewers, chicken skewers on the grill, chicken skewers, chicken skewers recipe

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homemade s'mores

Best S’mores Recipe with Maria Crackers and Dulce de Leche

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I love this s’mores recipe that combines Cuban favorites like Maria Crackers and dulce de leche. I love the idea of s’mores and the flavor combination of chocolate, marshmallow, and graham cracker. What’s not to love about that? But whenever I bite into a homemade s’more, the end result is too messy, with the melting chocolate and the thickness of the graham cracker. Plus the chocolate bar overpowers the marshmallow flavor. 

I knew I loved the marshmallow sandwich but wanted to find a combination that let the marshmallow flavor come through and was a little less messy to eat. So I turned to two Cuban treats I grew up eating… Maria Crackers and dulce de leche.

I love this s’mores recipe because the dulce de leche complements the marshmallow. The flavors blend so well together, it’s like a symphony in your mouth! So, so good!!

And it’s not messy, so I can eat one without getting it all over my face and clothes. So I can be a kid at heart and still act (somewhat) like a grownup 😉

homemade s'mores

Maria Crackers, My Childhood Favorite

These sweet crackers are a staple in most Cuban kitchens. It’s similar to a graham cracker, but it’s round, thinner, and a little prettier. So they make these homemade s’mores look a little dressed up! Growing up, I used to eat these crackers dipped in sweetened condensed milk, smeared with dulce de leche, or layered with guava and cream cheese. It’s perfect for s’mores! You can find these in the cracker aisle of your local supermarket. Or you can order them online (affiliate link). 

What Is Dulce de Leche

This is a popular spread that’s eaten all over Latin America and the Spanish Caribbean islands. It’s made by cooking sweetened condensed milk until it turns brown and thickens to a spread. Oh, it’s so, so good! You can use it on cookies, cakes, crepes, ice cream, your fingers, you name it!

You can find dulce de leche in a can, right next to the sweetened condensed milk. The brand I use is Nestle La Lechera. You can also make your own, but that’s a bit time-consuming. You can make it by baking sweetened condensed milk in a water bath (bain-marie method) or by simmering a submerged, unopened can on the stovetop (you need to make sure the can remains submerged in water). Either way, it takes hours. But you don’t need to go through all that trouble. You can use a can of Nestle dulce de leche for these s’mores. 

homemade s'mores

Origin of S’mores

The first s’mores recipe showed up in the Tramping and Trailing with the Girl Scouts cookbook first published in 1927. But before that, marshmallow roasts had become a popular campfire treat. Also, two other marshmallow treats became popular just before the publishing of this cookbook. 

Mallomars, a graham cookie topped with a mound of marshmallow goodness and dipped in chocolate was introduced in 1913.  I loved these growing up (still do today, actually). Another childhood favorite, introduced in 1917, was the MoonPie. I loved this marshmallow cookie sandwich covered in chocolate. Both of these have all the flavors you find in a s’mores but the ratios are a little nicer and it’s less messy to eat. 

Although s’mores, Mallomars, and MoonPies are similar, the thing that makes s’mores so unique is that they are most often made over a campfire by kids, with adult supervision, of course. There’s just something so fun about roasting the marshmallows and making your own ooey-gooey treat! 

You can learn more about the history of this treat from this very interesting Nation Geo article.

homemade s'mores

From the Campfire to the Barbecue

This s’mores recipe can certainly be made by the campfire, but it’s also easy to make on the barbecue. It’s the perfect treat to share after a backyard barbecue! Just have the marshmallows and skewers handy and everyone can hang around the grill and make their own, or you can play grillmaster and make them yourself and pass them out. 

You can also make this s’mores recipe in advance and enjoy them after your backyard barbecue. If you let these s’mores sit for a while, the Maria Cracker softens and it becomes more like a MoonPie. That’s my favorite way to eat it! 

homemade s'mores

How To Make Homemade S’mores

To make these homemade s’mores, you’ll need Maria Crackers, dulce de leche, and marshmallows. 

Spread about a teaspoon of dulce de leche on each Maria Cracker. Make sure to spread the dulce de leche on the “bottom” side, so the pretty embossed side is visible in the finished s’mores. They look prettier that way. 

Then roast your marshmallow over the grill, turning it as you go so that all sides get browned. Once the marshmallow is soft and browned on all sides, press between the Maria Crackers.  

Try these for your next backyard barbecue and let me know how they turn out!

If you like this homemade s’mores recipe, you may also like my Homemade Ice Cream Sandwiches with dulce de leche.

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homemade s'mores

Best S’mores Recipe with Maria Crackers and Dulce de Leche

  • Author: Sandi Abbott
  • Prep Time: 1
  • Cook Time: 2
  • Total Time: 3 minutes
  • Yield: 8 1x
  • Category: desserts
  • Method: roasting
  • Cuisine: cuban
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Description

This s’mores recipe combines Cuban favorites like dulce de leche and Maria Crackers for a uniquely Cuban treat!

Ingredients

Scale

16 teaspoons dulce de leche

16 Maria Crackers

8 large marshmallows

Instructions

Spread one teaspoon of dulce de leche on the “bottom” side of a Maria Cracker (you want the pretty embossed side to show). Roast marshmallow on a long skewer over a grill fire for about two minutes (times will vary). Slowly turn the skewer so the marshmallow roasts evenly on all sides. Place the marshmallow on a prepared cracker (dulce de leche side up). Place a second cracker (dulce de leche side down) on top and gently press down. Enjoy!

Notes

You can also make these on the stovetop over a burner set on high, using a long skewer. Slowly turn the skewer so it cooks evenly on all sides. Be careful not to spill the marshmallow on the burner. 

If you let these s’mores sit for a while, the cookie will soften and it will be more like a MoonPie!

Time shown is per s’more. 

Nutrition

  • Serving Size: 8

Keywords: S’mores recipe, homemade s’mores, dulce de leche, maria crackers, easy s’mores, how to make s’mores

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Backyard Barbecue

Easy Backyard Barbecue Menu with Skirt Steak Chimichurri

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I love backyard barbecues that are easy, tasty, and filled with my favorite Latin flavors! This menu featuring skirt steak chimichurri is one of my go-to summer grilling favorites, and it was my Thanksgiving menu for many years. We live in Miami so backyard barbecues are great in November. 

Sometimes I spend more time putting a menu together than I do cooking it. So I wanted to provide you with an easy backyard barbecue menu so you can spend more time chilling this summer. You’ll find that skirt steak is an easy and flavorful steak perfect for the grill and this Cilantro Chimichurri sauce is great on steaks, veggies, bread, plantain chips (mariquitas), just about everything!

Grilled sausages, peppers and onions

Easy Backyard Barbecue Menu

You can pair this skirt steak chimichurri with a grilled vegetable salad and crusty bread for an all-grill meal that’s ready in under 30 minutes. Or you can enjoy the grilled skirt steak with congri rice and maduros, this is how I prepared it for Thanksgiving. (My family is not big turkey, so we went non-traditional most years.)

The first time I ate skirt steak chimichurri it was at a Nicaraguan restaurant and they paired it with congri rice and fried sweet plantains (maduros). The limey chimichurri and the sweet fried plantains were such a good combo!! You can make the rice ahead of time and just reheat and the maduros take no time to fry. If you have an outdoor grill with a side burner, it’s even easier because you can fry the maduros as the steak is grilling. 

For starters, I like to have grilled sausage and peppers montaditos. These are appetizer-sized choripan, a popular Argentine street food made with chorizo and chimichurri sauce. You’ll find the chimichurri sauce will be doing double and triple duty in this meal.

To finish this crazy good backyard barbecue menu, we have caramel flan, a very traditional Cuban dessert that is easy and so very velvety sweet you’ll fall in love with it. 

So here are the two menu options:

Backyard Barbecue Menu Option 1:
Grilled Sausage and Peppers Montaditos
Skirt Steak Chimichurri
Grilled Vegetable Salad
Crusty bread
Caramel Flan
 
Backyard Barbecue Menu Option 2:
Grilled Sausage and Peppers Montaditos
Skirt Steak Chimichurri
Congri Rice
Maduros
Caramel Flan

Grilled Sausage and Peppers Montaditos

These little Grilled Sausage and Peppers Montaditos made with Argentinian sausage are perfect for summer grilling! Slices of crusty bread are piled high with grilled sausages and peppers and onions and drizzled with chimichurri sauce. Montadito is a Spanish tapas that consists of little breads or slices filled with savory toppings.

You can pace your grilling so it’s laidback by starting with these chorizos on the grill as a first course. This way you don’t have a huge amount to grill all at once. While folks are enjoying their montaditos you can add the other items to the grill. The skirt steak and veggies cook quickly, in about ten minutes so you may want to wait a bit before you throw them on the grill. 

This recipe serves eight people.

cilantro chimichurri

Cilantro Chimichurri

Chimichurri is originally from Argentina and Uruguay, but it’s popular all over Latin America. The traditional sauce has a lot of fresh chopped parsley and olive oil and smaller amounts of garlic, oregano, and vinegar. I opted for lemon juice in my recipe. You’ll need to double this recipe so you can have plenty for dipping, topping drizzling and slurping (I know, I’m over the top about this sauce!).

Cilantro chimichurri is the star of this backyard barbecue menu. Because you’ll use it as a skirt steak marinade and steak finishing sauce, it’s drizzled on the montaditos, and can also be used as a dipping sauce for the crusty bread. I wouldn’t be surprised if it becomes a staple in your barbecues. 

Grilled Skirt Steak Chimichurri

Another name for skirt steak is churrasco, which is very popular in Argentine cooking. Argentines are famous for their epic backyard barbecues that include skirt steak churrasco among other cuts of beef, chorizo, and blood sausage.  

Skirt steak is perfect for grilling and can really absorb the flavors of the marinade. You can find inside and outside skirt steak at your local supermarket. The best cut to use in inside steak because it’s more tender. But I’ve used outside skirt to make my Grilled Steak Chimichurri with great results too (it helps that my son is great at grilling meats!).

This recipe serves four so you’ll need to double it if you have more guests.

Grilled veggie salad

Grilled Vegetable Salad

If you love the smokey flavor of char-grilled veggies, you’ll love this Grilled Vegetable Salad that’s a perfect complement for the skirt steak chimichurri. This recipe makes four servings, so you’ll need to double it if you have more peeps coming.

I like that all the elements of your meal can be cooked on the grill so you don’t have to keep running into the kitchen to finish some things. You can enjoy your backyard barbecue to the fullest, with a glass of wine or an ice-cold beer and great convo from your favorite guests. 

Cuban Congri Rice

Cuban Congrí Rice

Congri Rice is a traditional Spanish black beans rice side dish served with just about anything Cuban, especially meats and pork. It’s great with the skirt steak chimichurri. This is an authentic Cuban recipe and it’s one of my mom’s best recipes (aka Bean Train). 

You can make the beans in the Instant Pot and then finish the rice on the stovetop. If you want to keep your summer grilling simple, I suggest you make the congri rice the day before and then reheat it. It’s great the next day. In fact, this is a recipe that you can freeze for later if you have any leftovers. 

This recipe serves eight people, maybe more.

maduros

Fried Sweet Plantains (Maduros)

Fried Sweet Plantains, known as plátanos maduros, are a very common side dish in Cuban cooking. It’s usually served with savory meat dishes like this one. The trick to making these is to choose very ripe plantains. They are best when they are almost black. Each plantain will yield about 6-8 slices, so you may need to fry up a few of these sweeties.

Maduros cook quickly and can be done on the side burner while the steak is grilling. If you can’t find plantains in your supermarket produce section, try the frozen foods. You may find some Latin brands that are already sliced and just need to be fried for a few minutes. 

caramel

End With a Traditional Cuban Dessert – Caramel Flan

Caramel flan is the most popular Cuban dessert served for any special occasion. It’s luscious, creamy, and ridiculously easy to make. You do need to make this flan recipe the day before, so it has time to chill. 

What makes this dessert so amazing is the caramel sauce which is nothing more than melted sugar but tastes like so much more than that! 

You can make the individual portions in ramekins which are so pretty or make the flan in cake pan or pie plate for easy serving. A cake also gives you more flexibility with the portions. This recipe can be made in the Instant Pot or oven. If you’re going to use the Instant Pot, you’ll need to by a flan mold insert.

I do hope you enjoy making this backyard barbecue menu as much as you’ll enjoy eating it! ¡Buen provecho!

Backyard Barbecue Menu Cookbook

Grilled Sausage and Peppers Montaditos For Easy BBQ Tapas

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These little grilled sausage and peppers open sandwiches made with Argentinian sausage are perfect for summer grilling! They are super easy appetizers to make while you enjoy a glass of sangria as you’re grilling this summer. They can be a starter for an epic summer barbecue or part of a no-fuss tapas party. They are so satisfyingly delicious and fun to make! 

Grilled sausage and peppers

What is a Montadito

If you’re not familiar with montaditos, it’s time you guys met. I know you’ll hit it off ?

Montaditos are a type of Spanish tapas that are mini sandwiches. They are similar to sliders and canapes. Basically, you pile on your favorite meat and toppings onto little bread sandwiches or bread slices. Once you get the hang of making them, you’ll discover all sorts of toppings to try. Consider this post your license to get creative on your own little bread canvases!

Grilled sausages, peppers and onions

Grilled Chorizo Toppings

This little grilled sausage and peppers montadito is my take on choripan, a popular Argentinian street food made with grilled chorizo topped with chimichurri. My version is bite-sized, and also includes grilled peppers and onions with cilantro chimichurri sauce.

Chorizo is an Argentinian sausage you should be able to find at your local grocery store. But if you can’t, substitute Italian sausage. 

montaditos

Summer Chill Grill

I love how chill this grill recipe is! It takes very little prep and everything cooks together on the grill at about the same time. You just need to make the chimichurri sauce ahead of time. So once your guests arrive you can hand them a glass of wine or an ice-cold beer and drink and chill with them by the grill.

Throw the sausage, peppers, and onions on the BBQ while you hang out in the backyard with your guests. The sausages and veggies cook in about 10 minutes, and you can add the bread slices on the top rack as the other items are finishing up.

Then, remove everything from the grill and slice up the sausages into thick diagonal slices and the peppers into ribbons. Place a slice of sausage on the toasted bread and pile on the peppers and onions and top with a drizzle of chimichurri sauce.

Summer Grilling Menu Idea

Once you’ve done a little noshing on these little choripan slices with your friends, you can start grilling your main dish. May I suggest churrasco steak with chimichurri sauce to keep the Argentine theme going? Keep it simple with a Grilled Veggie Salad so you don’t have to keep going in and out of the kitchen. Finish off with a little ice cream for dessert. It’s so easy, breezy! 

Give these montaditos with grilled sausage and peppers a try and let me know how you like them. ¡Buen provecho!

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montadito

Grilled Sausage and Peppers Montaditos For Easy BBQ Tapas

  • Author: Sandi Abbott
  • Prep Time: 20
  • Cook Time: 10
  • Total Time: 30 minutes
  • Yield: 8 1x
  • Category: appetizer
  • Method: grilling
  • Cuisine: Argentine
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Description

These mini-sandwiches, called montaditos, are piled high with grilled sausages and peppers and onions and drizzled with chimichurri sauce. A delicious take on Argentinian choripan that’s perfect for your next barbecue.

Ingredients

Scale

1 loaf French Bread

1 package chorizo (Argentinian sausage) – 5 links

2 red bell peppers

1 large red onion

Chimichurri sauce

Instructions

Preheat: Heat a grill to medium heat. 

peppers and onions

Prep:

  • Prepare the chimichurri sauce. You can do this one day in advance to give the flavors a chance to deepen.
  • Cut the bell peppers and remove the ribs and seeds. Cut in as large a piece as you can. I usually cut the tops and bottoms off and then cut the body into 3 large pieces that can lay flat on the grill. 
  • Peel and slice the onion into thick slices (just under half an inch). If the slices are too thin they’ll fall apart on the grill.
  • Slice the baguette bread into ½ inch thick slices. 
  • Brush the veggies lightly with oil and sprinkle generously with salt and pepper. Let the veggies sit for about 10 minutes before putting them on the grill. 
  • Brush the bread with oil and set aside until the last 2 minutes of cooking time. 

Cook:

  • Grill the veggies until they have some char and color but aren’t burned. Grill the sausages until they are cooked. Don’t poke the sausages as you grill them because the juices will drain and you’ll end up with a dry sausage. 
  •  Sausage temperature should be about 160 degrees. Grill times will vary based on your grill and the thickness of the veggies. But following are my grill times:
  • Onions Bell Peppers: about 5 minutes per side for a total of 10 minutes
  • Sausages: 10 minutes total, turning them as you go so all sides get cooked evenly. 
  • Bread slices: 1 minute on each side, total of 2 minutes, placed on the top rack for indirect heat (really depends on the thickness and where you place them on the grill). They should be lightly toasted.

Assembly:

  • Remove the veggies and sausages and give them a few minutes to rest. If you plan to remove the charred skin on the red bell peppers, place them under a foil tent to steam a bit to make the skin removal easier. (I like the char, so I skip this step)
  • Slice the peppers into ribbons. The onions will be easy to pull apart once they are off the grill.
  • Slice the sausages diagonally into about ½ inch slices. 
  • Top each slice of bread with a slice of sausage, add a few ribbons of peppers and a few onion rings. 
  • Drizzle with chimichurri sauce.

Notes

The measurements are pretty fast and lose. You can adjust the thickness the bread and sausages to your liking and pile on as much of the onions and peppers as you like. Same goes with the sauce. The more you add the messier they’ll be, though, so start small and see how it goes.  

Calorie count includes chimichurri sauce, but prep time does not. The sauce takes about 30 minutes, but you should give the chimichurri sauce a few hours to let the flavors get to know each other. 

Nutrition

  • Serving Size: 3 slices

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grilled veggie salad

Grilled Vegetable Salad For Easy Summer BBQ

Leave a Comment / BBQ, SALADS, VEGETARIAN /

If you love the smokey flavor of char-grilled veggies, you’ll love this grilled vegetable salad. This salad is perfect with grilled meats, so you can grill the veggies along with your meats. Then toss in a little vinaigrette for a quick and tasty BBQ salad. 

Summer grilling should be easy and breezy, so you can sit back and relax with a glass of sangria or a margarita as you’re cooking and chatting with your favorite people. Or, in my case, watching your son do the grilling. That’s even better!!

Grilled vegetable salad

Best Grilled Vegetables For This Salad

We usually eat this salad with grilled meats, so I use veggies that are great with steak, like asparagus, corn, and bell peppers. But you can use your favorite vegetables for this salad and switch them up based on the proteins you’re grilling. 

The asparagus, corn, and red bell pepper combo is my husband’s favorite. But other great combos include zucchini, grape tomatoes, and peppers, or eggplant, peppers, red onion, and cherry tomatoes.

Peppers were just made for grilling, so no matter what combo of veggies I use, red peppers are always included. Peppers tend to char quite a bit, so depending on how much you like the charred taste, you may want to remove the skin. In that case, cover the grilled peppers with some foil to let them steam for a bit. This will make it easier to remove the skins. 

Prepping Your Veggies For Grilling

Definitely season your veggies before grilling. I usually brush the veggies with a bit of olive oil and sprinkle them generously with salt and pepper. Then let it sit for a few minutes so the salt can stick to the veggies. If you salt and then grill right away, the salt doesn’t have a chance to permeate the veggies to season them properly. Give salt a chance!

Whichever combo of veggies you use for your grilled veggie salad, cut them into big chunks to make it easy to grill. Larger pieces are less likely to fall through the grates and get overcooked.  

You can cook corn with or without the husk, but keep in mind it will take twice as long to cook the corn that way. I usually remove the husk, so everything cooks at roughly the same time. 

Grilling the Vegetables

Veggies take a little longer to cook than meats. Make sure to time your cooking, so veggies are done when the meat is ready. Heat up the grill to the highest setting, place the meat in the hottest section for searing, and add the veggies around the meat, away from the hottest parts of the grill. Veggies need a slightly lower temperature, so they don’t burn. 

Once the meat is done, let it rest while the veggies finish cooking. 

Grilled vegetable salad

Dressing Your Grilled Veggie Salad

Once the veggies are done,  you can chop them a bit if necessary and then toss in a dressing. Or you can plate the grilled vegetables and then drizzle the vinaigrette on top. Finally, if you’re in the mood and feeling festive, crumble a little feta or queso fresco on top. Oh my goodness, my mouth is watering now!

I used a simple balsamic vinaigrette for this salad, but I also love to drizzle my Cilantro Chimichurri Sauce on the veggies. This go-to Argentine table sauce is also great with meats or as a dip with plantains. So, so good!

Let the grilling begin!

bean train food for thought

When people think of grilling, the season that most often comes to mind is summer. But, for me, the season I think of is the winter, when the weather is the nicest in Miami. By the time summer rolls around, we’re rolling our activities indoors to stay away from the Miami summer heat and humidity.

This makes me think of the importance of perspective. We make assumptions based on our own lived experiences. This is, of course, natural. But we need to leave some room to allow for the perspective of others. Of course, I’m assuming your summer is different from mine… maybe it isn’t 😉

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Grilled vegetable salad

Grilled Vegetable Salad For Easy Summer BBQ

  • Author: Sandi Abbott
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 4 1x
  • Category: Salad
  • Method: BBQ
  • Cuisine: American
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Description

If you love the smokey flavor of char-grilled veggies, you’ll love this grilled vegetable salad that’s a perfect complement for steaks on the grill.

Ingredients

Scale

3 ears of corn on the cob

2 red bell peppers

1 bunch asparagus (about 1 pound) – try to get thick stalks

About 1/3 cup olive oil

Salt and pepper 

Balsamic Vinaigrette

2 tablespoons olive oil

1 tablespoon balsamic vinegar

1 crushed garlic clove

1 teaspoon basil (if you have fresh basil, use a tablespoon of basil ribbons)

Or use ¼ cup Cilantro Chimichurri Sauce.

Instructions

Preheat: Heat a grill to medium to high heat, depending on what else you’re grilling. For example, steaks need a higher heat than veggies.  

Prep:

  • Cut the bell peppers and remove the ribs and seeds. Cut in as large a piece as you can. I usually cut the tops and bottoms off and then cut the body into 3 large pieces that can lay pretty flat on the grill. 
  • Cut the woody ends of the asparagus off, or bend the asparagus and let it snap. 
  • Remove the husk and silk from the ears of corn.
  • Brush the veggies lightly with oil and sprinkle generously with salt and pepper. Let the veggies sit for about 10 minutes before putting them on the grill. 

Cook: Grill the veggies until they have some char and color but aren’t burned. You don’t want to dry out the veggies, so they should still have some bite. Grill times will vary based on your grill and the thickness of the veggies. But following are my grill times:

  • Corn: 20 minutes
  • Bell Peppers: 10 minutes
  • Asparagus: 4 minutes (this is the one that tends to burn the most, especially if the stalks are thin)

Dressing:

  • Remove the veggies and give them a few minutes to rest. If you plan to remove the charred skin on the red bell peppers, place them under a foil tent to steam a bit to make the skin removal easier. 
  • Chop the asparagus and peppers into bite-size pieces. The corn is the hottest to handle, so I cut this one last. Slice the corn kernels off the husk, leaving some of the pieces together. 
  • Dress your salad with the Cilantro Chimichurri or the balsamic vinaigrette.  

Nutrition

  • Serving Size: about a cup

Keywords: Grilled vegetable salad, Grilled veggie salad, Char grilled vegetable salad recipe

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Skirt Steak Churrasco

Grilled Skirt Steak Chimichurri Makes A Great BBQ

Leave a Comment / BBQ, DINNER / ,

Hands down, grilled skirt steak churrasco with Chimichurri is a crowd-pleasing BBQ combo! Skirt steak is an excellent cut of beef to grill. It cooks quickly and packs a great taste, especially if you use chimichurri to marinate the steak. Unlike other steaks, skirt steak really absorbs the marinade because it’s thin enough to penetrate, and the meat has a lot of ridges for the marinade to cling to.

Skirt Steak Churrasco

What is Churrasco Steak

Churrasco is the Spanish and Portuguese name for grilled meat, and it’s a common dish of Argentina, Brazil, and Uruguay.  I had my first churrasco steak at a local steakhouse in Miami that served it with a side of chimichurri sauce, a very popular Argentine sauce served with grilled meats and sausages. It was love at first bite for me!

The cuts of meat commonly used for churrasco are outside skirt steak and flank steak. Inside skirt steak can be used too, but it’s a bit tougher. I use inside skirt sometimes because it’s cheaper and it’s still a good cut. I actually used inside skirt for my grilled skirt steak churrasco recipe and it was delicious! Cook’s Illustrated has a great explanation for why skirt steak should be grilled. 

I used one and a half pounds of skirt steak for this recipe for four hungry people (we should have had some leftovers, but we didn’t). For entertaining, my rule of thumb is a half pound per person.

best chimichurri sauce

Chimichurri Sauce Is The Best Marinade 

This sauce is super easy to make and so versatile and tasty you’ll be putting it on more than just skirt steak chimichurri! I used it to marinade and also added a bit more on top (my son thought it was overkill but he doesn’t understand my chimichurri love). 

Chimichurri sauce is made with finely chopped parsley, olive oil, garlic and vinegar. You can have some flavor variations. My version also has cilantro along with the parsley and uses lemon instead of vinegar. I also had to add a little cumin and smoked paprika because I love that flavor combo too. Here’s a link to my Cilantro Chimichurri Sauce. You can use it as a marinade and a table sauce. Make an extra batch and serve it with plantain chips as the meat is grilling.

Skirt Steak Churrasco

Grill and Party On

Grilled Skirt Steak Churrasco and chimichurri makes for a great BBQ party for summer (or year-round in Miami!). The steaks grill in minutes, so you can spend more time with your guests than your grill. Add some grilled veggies and some good crusty bread to the mix, and you’ve got yourself a party. 

I usually make a pot of Congri Rice to go with this because I’m Cuban, and that’s what we do, and it’s so delicious too! You can make the congri rice in advance and just reheat it when the meat is ready for no-fuss entertaining.

Since we’re just starting the summer, I’m sure you’ll have plenty of opportunities to try out this recipe. I hope you enjoy it to the very last bite!!

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Skirt Steak Churrasco

Grilled Skirt Steak Churrasco With Chimichurri

  • Author: Sandi Abbott
  • Prep Time: 4:15
  • Cook Time: 10
  • Total Time: 4 hours 25 minutes
  • Yield: 4 1x
  • Category: Meat
  • Method: Grilling
  • Cuisine: Argentine
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Description

Churrasco steak with chimichurri sauce is a popular Argentine barbecue that’s quick and easy to make. It’s the tastiest steak you’ll ever eat. Try it for your next BBQ!

Ingredients

Scale

1 1/2 pounds skirt steak (see note)

1/2 recipe of Cilantro Chimichurri Sauce

Salt and Pepper for seasoning

Instructions

Trim the skirt steak to remove excess fat. 

Salt and pepper the steak and place in a plastic bag with half a recipe of the chimichurri sauce.

Marinate the steak for 4 hours or overnight. 

Heat the grill and while it’s heating, remove the steak from the marinade and dry with paper towels. This will make sure the steak sears instead of steams when added to the grill. 

Grill the steaks for about 5-6 minutes per side depending on thickness and desired doneness. 5 minutes per side should yield medium rare for thick parts (see photo) and medium for thinner parts. Skirt steak is not evenly thick, so it would be helpful to cut the steak into two strips based on thickness and remove the thin strip first. 

Let it rest for 5 minutes, cut and serve with the remaining chimichurri sauce on the side. 

Notes

Outside skirt steak is preferable, as it’s more tender. However, inside skirt steak is more economical and will also taste great.

Nutrition

  • Serving Size: 4

Keywords: Churrasco steak, Skirt Steak Churrasco, Churrasco Grilled Steak, Churrasco steak, Argentinian chimichurri steak, Skirt steak with chimichurri sauce, Chimichurri steak marinade, Best steak for chimichurri

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