Dominican Air Fryer Churrasco - 53g Protein, 16 Minutes, Cilantro Avocado Crema

Marinate the churrasco: In a bowl or shallow dish, combine the Worcestershire sauce, naranja agria, chili powder, smoked paprika, Dominican oregano, salt, and pepper. Add the churrasco and turn to coat completely. Cover and marinate at room temperature for 30 minutes, or refrigerate up to 12 hours.

Make the crema while the meat marinates: Add the avocado, cilantro, olive oil, vinegar, naranja agria, and salt to a blender or food processor. Blend until completely smooth. Add 1 to 2 tablespoons of water if needed to reach a pourable consistency. Taste and adjust salt. Refrigerate until serving.

Prep the salad: Wash and dry the baby romaine. Halve the tomatoes. Slice the avocado. Set everything aside in a serving bowl.

Air fry the churrasco: Preheat the air fryer to 400°F. Take the meat out of the marinade and let any excess drip off (don't rinse). Place in the air fryer basket in a single layer, cutting into 2 or 3 pieces if needed to fit. Cook 8 minutes, flip, then cook another 6 to 8 minutes until the internal temperature reaches 130°F for medium-rare or 140°F for medium. Total cook time: 14 to 16 minutes.

Rest the meat: Transfer the churrasco to a cutting board and let rest for 5 full minutes. This step is non-negotiable. If you slice it sooner, the juices run out and the meat dries on the plate.

Slice and plate: Slice the churrasco against the grain into ½-inch strips. Plate the salad, top with the sliced churrasco, and drizzle generously with the cilantro avocado crema. Extra crema goes on the side.