Churrasco Steak with Malanga-Goat Cheese Mash and Chimi Oil
If you’re looking for an unforgettable dinner for two or a special occasion meal that combines bold, savory flavors with a touch of elegance, Churrasco Steak with Malanga-Goat Cheese Mash and Chimi Oil is your answer. This dish brings together the rich, grilled goodness of Churrasco steak with the unique creaminess of Malanga-goat cheese mash, all topped off with a zesty, aromatic Chimi oil. Whether you’re preparing it for a romantic dinner at home or a celebration, this recipe is sure to make a lasting impression!
Why Churrasco Steak Makes the Perfect Dish for Special Occasions
Churrasco steak, a popular cut of meat in Latin American cuisine, offers a perfect balance of flavor and tenderness. It’s an ideal choice because it feels both indulgent and comforting without being overly complicated to prepare. The rich and juicy steak pairs beautifully with the Malanga-goat cheese mash, creating a satisfying balance of textures and flavors.
Not only is Churrasco steak packed with protein, but it’s also a wonderful option for those looking for a high-quality meat dish for a gourmet dinner. The steak’s natural flavors shine through, and when paired with the creamy, earthy mash and the tangy, herby Chimi oil, it becomes an experience that delights the senses.
The Magic of Malanga-Goat Cheese Mash
When it comes to pairing sides with Churrasco steak, the Malanga-goat cheese mash steals the show. Malanga, a root vegetable native to the Caribbean and parts of Latin America, has a mild, starchy flavor that blends beautifully with the tangy richness of goat cheese. The mash has a creamy texture, making it a comforting and luxurious side dish that complements the grilled steak perfectly.
Malanga adds a subtle sweetness and smoothness that balances the boldness of the Churrasco steak, while the goat cheese gives it a slightly tangy, creamy kick. This pairing is perfect for those looking for a unique twist on traditional mashed potatoes or other sides.
Chimi Oil: The Zesty Finishing Touch
The Chimi oil, a variation of the well-loved Chimichurri sauce, is the final flourish that ties this dish together. Made with fresh herbs, garlic, and vinegar, Chimi oil is an aromatic, flavorful drizzle that adds a burst of freshness to each bite of steak. The oil enhances the steak’s flavors while providing a vibrant contrast to the richness of the Malanga-goat cheese mash.
What makes Chimi oil so special is its versatility. Its tangy, herbaceous notes bring brightness and complexity, making it an essential component in this Churrasco steak recipe. Whether you drizzle it over the steak or serve it on the side, Chimi oil elevates the entire dining experience.
Perfect for a Romantic Dinner at Home
If you’re preparing a meal for a special evening, Churrasco Steak with Malanga-Goat Cheese Mash and Chimi Oil brings together elegance and flavor in a way that’s sure to impress. The grilled steak and creamy mash create a comforting yet sophisticated foundation, while the Chimi oil adds a burst of freshness that makes the entire dish feel bright and exciting.
This meal works well for various occasions, whether you’re celebrating Valentine’s Day, a birthday, or simply want to enjoy a delicious and gourmet meal at home. Its balanced flavors, combined with the heartiness of the steak and the creaminess of the mash, make it an ideal choice for a romantic date night or a dinner party with friends.
Pairing Ideas for Your Churrasco Steak
To elevate your Churrasco steak meal, consider pairing it with a bold red wine like Malbec or Cabernet Sauvignon, which complement the rich flavors of the steak. If you’re looking for something lighter, a crisp white wine like Sauvignon Blanc can help balance the richness of the Malanga-goat cheese mash. For sides, consider serving a simple green salad with a citrus dressing or some grilled vegetables to keep the meal light and refreshing.
Why This Dish Stands Out
- Unique Flavor Combinations: The combination of grilled Churrasco steak, creamy Malanga-goat cheese mash, and zesty Chimi oil offers a one-of-a-kind culinary experience that’s sure to impress.
- Gourmet Yet Accessible: While it feels like a gourmet meal, this dish is surprisingly simple to prepare, making it perfect for home chefs looking to create an elegant romantic dinner.
- Versatile and Balanced: The richness of the steak and mash is perfectly balanced by the fresh, tangy flavors of the Chimi oil, creating a satisfying yet refreshing meal.
- Great for Special Occasions: Whether it’s a date night, Valentine’s Day, or any celebratory dinner, this dish makes any evening feel extra special.
Churrasco Steak with Malanga-Goat Cheese Mash and Chimi Oil
Ingredients
- Steak Marinade:
- ¼ cup olive oil
- 3 tablespoons red wine vinegar
- 2 garlic cloves, smashed
- ½ teaspoon kosher salt
- ¼ teaspoon cracked black pepper
- Chimi Oil:
- ¼ cup red wine vinegar
- 1 small shallot, cut into wedges
- ¾ cup flat-leaf parsley stems removed
- 2 tablespoons chopped fresh cilantro
- 2 small garlic cloves
- 1½ teaspoon kosher salt
- 1 teaspoon cracked black pepper
- ¾ cup extra-virgin olive oil
- pinch red pepper flakes
- Malanga-Goat Cheese Puree:
- 1 whole head of garlic
- ½ teaspoon kosher salt
- pinch cracked black pepper
- 1 teaspoon olive oil
- 2 pounds malanga, peeled and cubed
- 4 cups milk
- 3 ounces fresh goat cheese
- 1 teaspoon salt, plus more to taste
- ¼ teaspoon cracked black pepper
- 2 tablespoons olive oil, plus more to taste
- Steak:
- 2 pounds flank or skirt steak
- 1 teaspoon kosher salt
- ¼ teaspoon cracked black
- 1 tablespoon of neutral oil, if pan searing- see notes
Instructions
- Steak Marinade:
- In a small bowl, combine olive oil, red wine vinegar, garlic, salt, and black pepper. Place steak in a resealable bag and pour the marinade over the steak. Seal the bag, and place in the refrigerator for about 3 hours but no more than 8 hours.
- Chimi Oil:
- In a small food processor add the red wine vinegar, shallot, parsley, cilantro, garlic, salt, and black pepper; pulse for 10 seconds just until slightly chunky. Slowly stream in olive oil. Add red pepper flakes and stir to combine. Set aside until ready to use or refrigerate up to 5 days.
- Malanga-Goat Cheese Puree:
- To make the roasted garlic, preheat oven to 400º F.
- Cut garlic head about ½ inch from the top to expose cloves. Place whole head of garlic on flat piece of foil paper, sprinkle with salt and pepper and drizzle with olive oil. Wrap tightly in a bundle and place on small oven-proof dish or pan. Transfer pan to preheated oven and roast until garlic is soft and caramelized, about 40-45 minutes. Remove from oven and allow to cool. This step can be made the day before (just squeeze puree into a small container and refrigerate until ready to use).
- Place the malanga in a medium saucepan over medium-high heat. Add milk and enough water to cover the malanga; bring to a boil. Reduce the heat, and simmer until the malanga is tender, about 40 minutes. Drain the milk and reserve 1 cup for mashing (if needed).
- Mash the malanga with a potato masher or fork, add the roasted garlic puree, goat cheese and enough of the reserved milk to create a thick but creamy consistency. Season with salt and pepper and drizzle olive oil, to taste.
- Steak:
- When ready to cook, let the meat come to room temperature, about 20-30 minutes. Pat the steak dry with paper towels. Season with salt and pepper.
- Preheat grill to medium-high heat. Place steak on grill and cook to preferred internal temperature, about 3-4 minutes per side for medium-rare (cooking time will vary due to thickness of your steak). Let rest for 5-10 minutes before slicing against the grain.
- Serve the steak with the chimi oil and malanga mash. Enjoy!