Brazilian Grill

Brazilian BBQ Beef Shish-Kabobs on Sugar Cane Skewers, Fried Plantains with Mango Chutney, Cotija Black Beans & Cilantro-Lime Tomatillo Salad

Avocado, Sugar Cane, Tomatoes, Tomatillos, Cilantro, Plantains, Cotija, Round Steak

Looks gross and tough.  Definitely needs a good, long marinade.

Orange Juice, Red Wine Vinegar, Achiote Paste, Garlic, Grape Jelly, Chili Powder, Paprika, Salt, Pepper EVOO

Marinate the steak cubes with the prepared marinade and lots of cilantro for at least 2 hours, preferably overnight.

Plantains are in the banana family, but with much lower sugar content.  They are generally cooked before consumption, as they are unsuitable raw.

It was not easy to whittle these sugar can skewers.  However, I certainly enjoyed chewing on the extra ones that I didn't use for the shish-kabobs.  What at sweet, natural treat!

Mango chutney...why not add a little rum?

This sauce was made in the style of a mole sauce.  Though not Brazilian, I went for it anyway.

Marinated and ready be grilled.

I tried to crust the plantains with pieces on dried onion.  I am not sure why, but it really didn't work out well as all of the pieces fell off in the frying process.  Oh well.  Fry your plantains slices for about 3 minutes on each side until just golden brown. 

Remove plantains, let oil drain and top with a sprinkle of your favorite finishing salt.

Maybe I need new grill grates?  Nah...it is just well seasoned.

Green Salad with Cilantro-Lime Tomatillo Dressing