Churrasco Steak and Chimichurri
Churrasco is grilled steak and chimichurri is a parsley and oil sauce that adds amazing taste. Elements 1 Bunch Parsley (1 cup firmly packed or 2 cups if not packed firmly) 1 Large Garlic Clove (minced or grated) ½ tsp. Dried Oregano ½ cup Extra Virgin Olive Oil 2 tbsp.
- 1 Bunch Parsley (1 cup firmly packed or 2 cups if not packed firmly)
- 1 Large Garlic Clove (minced or grated)
- ½ tsp. Dried Oregano
- ½ cup Extra Virgin Olive Oil
- 2 tbsp. Red Wine Vinegar
- 2 tsp. Kosher Salt (divided)
- ¼ tsp. Black Pepper (or to taste)
- ¼ tsp. Red Pepper Flakes (or to taste)
- 2 lbs. Churrasco (we used outside skirt steak, about 2 large pieces)
- Make the Chimichurri
- Wash the parsley thoroughly and pat dry. Chop it as fine as possible.
- Add the chopped parsley to a medium bowl. Add the oregano, garlic, 1 tsp. salt, black pepper, red pepper flakes, olive oil and vinegar. Stir the chimichurri well until all of the ingredients are combined.
- Refrigerate the chimichurri for at least one hour to allow the flavors to meld together. Remove it from the refrigerator and allow to come to room temperature before serving.
- Remove the steaks from the refrigerator and let them sit out for a few minutes to take the chill off prior to grilling.
- Season the steaks with a generous amount of salt, about 1 teaspoon.
- Cook the steaks on a preheated grill over moderately high heat for a few minutes on each side until the desired doneness is reached.
- Let the steaks rest for a few minutes prior to slicing to allow the juices to redistribute. Slice skirt or flap steak against the grain, in order to avoid though, chewy meat.
- Serve the churrasco with the chimichurri
Churrasco (we used outside skirt steak, about 2 large pieces) Method Make the Chimichurri Wash the parsley thoroughly and pat dry. Add the oregano, garlic, 1 tsp. salt, black pepper, red pepper flakes, olive oil and vinegar.
Stir the chimichurri well until all of the elements are combined. Refrigerate the chimichurri for at least one hour to allow the flavors to meld together.
Remove it from the refrigerator and allow to come to room temperature before serving. Remove the steaks from the refrigerator and let them sit out for a few minutes to take the chill off prior to grilling.
Season the steaks with a generous amount of salt, about 1 teaspoon. Cook the steaks on a preheated grill over moderately high heat for a few minutes on each side until the desired doneness is reached.
Let the steaks rest for a few minutes prior to slicing to allow the juices to redistribute. Slice skirt or flap steak against the grain, in order to avoid though, chewy meat.
