Churrasco [Puerto Rican Skirt Steak]. The “Hidden” Medium Rare Technique!

Prepare the marinade by mixing olive oil, minced garlic, chopped rosemary, salt, black pepper, paprika, and cumin in a bowl.

Rub the marinade generously over the beef and pork ribs, chicken thighs, and chorizo sausage.

Cover and refrigerate the marinated meats for at least 2 hours, preferably overnight.

Preheat the grill to medium-high heat, ensuring the grates are clean and lightly oiled.

Place the beef ribs on the grill and cook for 15-20 minutes, turning occasionally until well browned.

Add the pork ribs to the grill and cook for 20-25 minutes, ensuring they are cooked through.

Grill the chicken thighs for about 10-15 minutes, flipping halfway through until fully cooked.

Cook the chorizo sausage for 8-10 minutes, turning until evenly charred.

While the meats are grilling, prepare the vegetables by cutting the onion and bell peppers into large pieces.

Skewer the onion and bell peppers, then grill them for about 5-7 minutes until tender.

Grill the corn on the cob for 10-12 minutes, turning occasionally until charred.

Once all meats are cooked, remove them from the grill and let them rest for 5 minutes.

Slice the meats into serving portions and arrange them on a platter.

Garnish with chopped fresh parsley and lime wedges before serving.

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