by Rick Munarriz - 406 Reviews - 155 List
Meat lovers around town can be pretty passionate about churrasco. While the term has several meanings throughout Latin America, in Miami it's the Nicaraguan-style churrasco that became a staple in the ritzy Cuban chophouses of yesteryear. Nicaraguan churraso is a long cut of juicy skirt steak, topped with a parsley and cilantro spiked olive oil sauce called chimichurri. Let's check out the five carnivore magnets that do the cut justice. (Photo: Shutterstock/pixshots)
Updated: September 21, 2009
This is the Nicaraguan steakhouse that reignited the churrasco lovefest in three decades ago. It still serves up its massive skirt steaks, with attentive waiters weighing down the already heavy plate by spooning over all of the fried plantains, red beans and rice, and crispy plantain chips that diners can handle.
Even the ritzy chophouses know how to play this game. This beachfront eatery doesn't just rattle any cattle. Its skirt steak comes from American Wagyu beef. Top it off with a little chimichurri, though the oily sauce can be applied to any of the steakhouse's cuts.
This is the value-hunter's choice. It's the one place in town where the signature steak can be had for under $10. Sure, patrons will have to settle for the smaller 10-ounce "baby" churrasco, but it's the way to go when craving red meat is offset by a bank statement's red ink.
It's not as well-known as its larger Los Rachos rival, but both outlets of this Nicaraguan restaurant showcase the churrasco. Steak-knife wielders have a few condiment choices, since all tables have three bowls of sauces. Beyond chimichurri, diners can also spoon over a thick and spicy tomato sauce or pickled onions.
Trendy steakhouses know that their celebrity diners crave a little skirt from time to time. This South Beach hotspot's churrasco steak can be sauced up with chimichurri, though tradition-defying heretics can go with peppercorn, hollandaise, or even a fois gras butter.