Churrasco with Mangu (Grilled Steak with Mashed Plantains)

There are many variations of grilled meat cooked over an open fire, or churrasco, throughout Latin America, Brazil, Spain, and Portugal. This version from Top Chef season 22 winner Tristen Epps features marinated and grilled flap meat, or bavette, topped with a simple tomato-onion relish and served over garlicky mashed plantains. It’s a showstopping and fun take on steak night.

The term churrasco comes from the Spanish and Portuguese word for “barbecue” or “grilled meat.” It can refer to several different types of meat, from beef and pork to lamb and chicken, but regardless of type, churrasco is typically cooked over an open fire or on a large skewer. 

In this version, the meat is marinated in an herb-heavy mixture that’s combined with molasses and Scotch bonnet chile for a sweet and spicy flair. The meat can be marinated for as little as one hour if you’re on a tight timeline or for up to 12 hours if you’d like to get a jumpstart on prep the night before. Then simply sear the steak, flipping often to caramelize the exterior, until the center is medium-rare. Epps serves the grilled steak with mangu, a traditional Dominican side dish. The starchy mashed plantain dish is both creamy and garlicky, offering a delightful contrast to the savory meat. 

What is flap meat?

Also known as bavette, flap meat is a relatively thin cut of beef from the bottom sirloin. It has a coarse-grained texture, similar to skirt steak or hanger steak, and a rich, beefy flavor. Flap meat is great for marinating and cooking over high heat with techniques like grilling or pan-searing. Butchers often consider it one of the most underrated cuts of beef.

Flap meat is available at most butcher shops or online at wildforkfoods.com, or you can substitute it with skirt steak or hanger steak.

How to cook the steak inside instead of grilling

Many parts of the world can enjoy grilling outside all year round, but in the regions where it gets too cold in the winter, you can cook the steak indoors. It won’t have quite the same level of smokiness, but will still be delicious. 

Heat one tablespoon of neutral cooking oil in a large cast-iron skillet over medium-high. Cook steaks in batches, flipping often, until a thermometer inserted into the thickest portion of the steak registers 125°F for medium-rare, 10 to 12 minutes, or until desired degree of doneness. 

Notes from the Food & Wine Test Kitchen

• Flip the steak often as it cooks, rather than every few minutes, to yield a more even doneness and prevent the exterior from burning.
• To peel green plantains, cut off the ends, score the peel lengthwise on four sides, and slide a spoon between the peel and the fruit to separate.
• The tomato-onion relish is also great paired with grilled chicken or swordfish. 

Suggested pairing

Try a peppery Argentinean Malbec, such as Familia Zuccardi Serie A, with this comforting and starchy steak dinner. 

This recipe was developed by Tristen Epps; the text was written by Paige Grandjean.