Churrasco steak with chimichurri sauce

Votes: 3

Time: 35 minutes plus marinating time
Complexity: easily
Servings: 4

This Latin American dish will be a hit with everyone. Grilled beef steak (called churrasco in Spanish) is served with an Argentine chimichurri sauce made with fresh herbs. This dish uses a firm skirt steak, which requires a long marinade. Start preparing it the day before grilling. Both the marinated meat and the sauce need time to marinate in the refrigerator. Before serving, grill the steak for a few minutes on an outdoor grill and serve with a drizzle of refreshing chimichurri sauce and a side of rice.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Marinade

1 skirt steak weighing 1 kg, cut into 4 steaks of 250 g each.
1/3 cup grape seed oil
15 cloves garlic, crushed
1 cup thinly sliced onion
2 tsp dried oregano
1 cup orange juice

Chimichurri

8 cloves garlic, crushed
Zest and juice of 3 limes
1.5 cups chopped fresh cilantro
1 cup chopped fresh parsley
1/3 cup chopped fresh oregano
1/3 cup red wine vinegar
2 tsp chili pepper flakes
1/3 cup olive oil
1 tbsp. butter
Juice of half a lime
4 cups cooked white rice, for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: beef, Orange juice, lime juice, wine vinegar, red pepper flakes, oregano, grape seed oil, cilantro

Cooking the dish according to the recipe:

Marinade:
In a large zip-lock plastic bag, combine grapeseed oil, garlic, onion, oregano, and orange juice. Add the steaks and marinate for 24 hours in the refrigerator to flavor and tenderize the meat.

Chimichurri:
In a bowl, combine the garlic, lime zest and juice, cilantro, parsley, oregano, vinegar, chili flakes, olive oil, and a pinch of salt and black pepper. Mix well, then cover and refrigerate overnight to allow the flavors to meld.
Lightly season the steaks with salt and black pepper and place them under a very hot grill. Cook for 3 minutes on each side. Remove the steaks to a plate and let them rest. Top with butter and a spritz of lime juice for flavor.

Divide the steaks among plates, topping each serving with 1 cup of white rice; drizzle a little chimichurri over the meat. Serve with the remaining chimichurri on the side.

Categories:

recipe / Picnic / Summer dishes / Main courses / Meat / Grill, barbecue / Grilled steaks / Grilled meat / / Latin American cuisine / Spanish cuisine / Robert Irvine