Cooking, eating, Food

Brazilian Steak 3 Presentations Guilt Free!

BRAZILIAN STEAKHOUSE …. Simply delicious!

Bon Appetite! 

brazilian steakhouse food cooking

If there are two things I love about food Brazil style, they are steak and cheese bread (Pao de Queijo).

There is something about Brazilian Steak; it’s meaty, tender, juicy, oozing with right amount of food, and perfectly grilled and charred. It’s so delicious!

brazilian steakhouse food cooking

The original steak recipe from Brazil


  • 2 pounds strip steak, trimmed
  • 2 bunches flat-leaf parsley, rinsed and leaves stripped
  • 1 bulb garlic, trimmed, peeled and crushed
  • 1 lemon, for juice and zest
  • 1 lime, for juice and zest
  • 1 cup extra-virgin olive oil, plus more for grilling
  • To taste flaked sea salt
  • To taste freshly ground black pepper
brazilian steakhouse food cooking


  1. Combine parsley, garlic, olive oil, lime zest and juice in the bowl of a food processor. Pulse until smooth. Season with salt and pepper.
  2. Position rack in center of barbecue; preheat gas or charcoal grill to 350°F (180°C). Brush grill with oil to season.
  3. If refrigerated, allow the steaks to rest at room temperature for 30 minutes prior to cooking
  4. Season steak on both sides with salt and pepper. Rub half of the chimichurri sauce over the steak.
  5. Place steak angled on hot grill for 2 minutes, flip for 2 minutes, turn and flip 90° for 2 minutes, flip to finish 2 minutes.
  6. Remove from the heat when thermometer reads 5°F lower than desired doneness (Rare = 125F; Medium-Rare = 35F;  Medium = 145F; Medium-Well = 150F; Well = 160F)
  7. Cover loosely with aluminum foil and rest for 5 minutes. The temperature of the beef will continue to rise, approaching desired doneness while resting.
  8. Serve steak with remaining chimichurri sauce.
brazilian steakhouse food cooking
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Beauty, eating, Food

Brazilian Steakhouse Flower Mound Texas

Delicious to the palate, exotic to the eye and wonderful to smell…this steak is one of my favorites in Flower Mound, TX.

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I love it when every meat I eat is extremely fresh and right off the grill. If the steak is medium rare, the better! I put up enough miles a week on my bike for my body to afford this delicious meals.

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Time for a scrumptious salad!

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…and now time to enjoy an out of this world desert!

Dra. Martha Castro Noriega, MD

Beauty, Food

4 Exotic Food and Flowers Meals to Make that Especial Person Fall in Love with You!

Exotic Food and Flowers

Flowers are so beautiful, they look gorgeous in their nature habitat, in our homes. Flowers are given to show love, passion, compassion, celebration, happiness. But flowers are much more than that. Lots of flowers are edible, like these common petunias!

Edible flowers is a trend in gastronomy, and they range from the small and delicate, intended to give just a hint of flavour, to a mouthful, without dominating a dish. Those varieties include marguerites, fuchsias and tagetes (a member of the sunflower family), large and muscular enough in flavour to elbow the cutlet right off your plate.

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Did you know you could eat tulips? Club Gascon chef Pascal Aussignac’s green tulip primavera with truffle vinaigrette is one of London’s most iconic restaurant dishes. The lightly scented flowers have an earthy, rich, peppery, herbaceous flavour, and crunchy texture. 

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Beauty, Food, Travel

Delicious Messy Fun Food in Frankfurt Germany: Steak and Meats

The food in Frankfurt is varied, delicious and most importantly, interesting. But you definitely need some recommendations to come to a city like Frankfurt and without some good ones, you may struggle to know where to go. Reason being: Frankfurt is small but the hotspots are spread out, which means there’s not ‘one area’ to visit. If you are a connoisseur of good food, you want to enjoy different German styles.



(One of my favorite German dishes!)


(Pork Knuckle is out of this world!)

Würst Platter with Braut and Knockwurst. Sauerkraut and

potato salad!



Beauty, Cooking, Food

How To Buy A Great Steak Juicy Fresh Tender Video

Steaks come in all shapes and sizes and depending on the section of the cow they originate from can have a huge influence on price and cooking technique. According to Jimmy, “You may want to choose a cut like Flat Iron or Flank Steak if you are serving a larger group.

Consider buying a thicker, multiple serving premium steak such as a Porterhouse or Bone-in Rib-Eye. Return the sliced steak to the bone before serving. It is a very nice presentation for a small dinner party. Thicker boneless cuts such as New York Steak also make great multiple serving steaks.”