As a renowned steakhouse owner and food critic in the city, I’m often asked about how to make the perfect steak. While there are many amazing cuts of steak from around the world, one of my absolute favorites is Dominican steak. The bold flavors, tender meat, and mouthwatering aroma make this Caribbean-style steak a crowd-pleaser.
In this article, I’ll share my tips and tricks for making authentic, delicious Dominican steak at home. Whether you’re hosting a dinner party or simply want to treat yourself, follow along for everything you need to know.
What is Dominican Steak?
Dominican steak, also known as churrasco, refers to skirt steak marinated in a blend of acidic juices, garlic, and spices. It originated in the Dominican Republic but is also popular in other parts of the Caribbean. Unlike other beef cuts like ribeye or tenderloin, skirt steak has long muscle fibers that need to be sliced against the grain to make it tender. When cooked correctly, the meat is succulent and packed with flavor.
The marinade plays a key role, helping to tenderize the meat while infusing it with bright, robust flavors. Typical marinade ingredients include lime juice, vinegar, olive oil, garlic, oregano, cilantro, and spices like cumin and black pepper. The meat is left to marinate anywhere from 30 minutes up to overnight. This allows the acidic marinade to break down tough collagen fibers.
What’s Special About It?
What makes Dominican steak special is the powerful blend of flavors in the marinade coupled with the satisfyingly rich taste of skirt steak. The lime juice provides tangy brightness, vinegar adds depth, garlic brings aroma, and oregano provides an earthy note. Together, these ingredients create a marinade that makes the meat incredibly tender and juicy.
Another key aspect is the char from grilling. The steak is cooked over high heat to create a beautiful char. This adds a lovely smoky flavor that complements the bold marinade. The meat ends up succulent and dripping with well-balanced flavors.
Finally, the customary accompaniments like fried green plantains, beans, and rice make for a mouthwatering and hearty Caribbean-style meal. Dominican steak is the star of the show, but the sides complete the dining experience.
How to Make It?
Making restaurant-quality Dominican steak at home is easy to do with the right ingredients and techniques. Here is a step-by-step guide:
Ingredients and Quantities
- 2 pounds skirt steak, sliced against the grain into 4-6 pieces
- 1/4 cup olive oil
- 1/4 cup lime juice
- 2 tablespoons red wine vinegar
- 4 cloves garlic, minced
- 1 tablespoon dried oregano
- 1/4 cup chopped cilantro
- 1 teaspoon ground cumin
- 1 teaspoon black pepper
- 1 teaspoon salt
Step-by-Step Guide
- In a large bowl or ziplock bag, combine all marinade ingredients. Add the skirt steak and turn to coat evenly. Cover and refrigerate for 1-12 hours.
- Remove steak from marinade and pat dry with paper towels. Season with additional salt and pepper.
- Preheat grill to high heat, about 450°F to 500°F. Lightly oil the grates.
- Grill steak for 4-6 minutes per side, flipping only once, for medium doneness. Adjust cooking time for more rare or well-done.
- Let steak rest for 5 minutes before slicing thinly against the grain. This allows juices to redistribute.
- Serve steak warm with desired accompaniments. Enjoy!
How to Serve Dominican Steak?
Serving Dominican steak in an authentic style brings out all the dynamic flavors. Here are some tips:
- Slice the grilled steak thinly against the grain. This makes it tender and easy to eat.
- Pair it with fried green plantains, a Caribbean staple. The sweetness balances the steak’s boldness.
- Black beans or rice and beans are classic side dishes. They soak up the juices deliciously.
- Chimichurri sauce adds a burst of fresh parsley, garlic, and vinegar flavors. Drizzle it over the steak.
- Top with chopped onion and cilantro for extra freshness. A squeeze of lime brings out flavors.
- Serve with an ice-cold Presidente beer, the Dominican Republic’s top brew.
Plating all the components family-style allows everyone to build their perfect bite. The steak is incredible on its own but even better with traditional sides.
What to Serve With It?
While Dominican steak is often served as an entrée, it pairs nicely with several side dishes for a complete meal:
- Rice – White rice or yellow rice complement the flavors. Beans can be mixed in for a hearty accompaniment.
- Fried green plantains – These sweet, starchy staples balance the steak’s boldness perfectly.
- Roasted root vegetables – Onions, potatoes, yucca or cassava are right at home with Dominican steak.
- Chayote salad – The mild fruit makes a nice cooling contrast to the steak.
- Pico de gallo – Fresh tomato salsa adds a bit of acidity and freshness.
- Mangu – Mashed plantains make a sweet, smooth side dish.
- Maduros – Fried sweet plantains are a classic Caribbean side.
A refreshing passionfruit or guava juice beverage rounds out the meal nicely. Don’t be afraid to try creative side pairings too!
Frequently Asked Questions
What cut of steak is best?
Skirt steak is traditional, but flank and hanger steak also work well. They have hearty beef flavor to stand up to the marinade.
Can I use dried spices instead of fresh herbs?
For the best flavor, use fresh oregano and cilantro. But you can substitute dried in a pinch.
How long should I marinate the steak?
At least 1 hour, but overnight is ideal to fully tenderize and infuse flavor.
What level of doneness should I cook it to?
Medium, around 145°F internal temperature, ensures it stays juicy and tender.
Can I make chimichurri sauce instead of serving it plain?
Absolutely! Chimichurri adds delicious fresh flavor.
What drink pairs well with it?
An ice-cold beer like Presidente or Bohemia is perfect. Sangria also complements it nicely.
Conclusion
Dominican steak is a flavorful Caribbean specialty that’s easy to recreate at home. Well-balanced marinade tenderizes and infuses the meat while grilling adds smoky char. Sliced thinly against the grain and served with traditional sides, it makes for an incredible meal.
Following my tips will help you achieve authentic Dominican steak that looks, smells, and tastes just like the Caribbean. Let me know if you have any other questions!