• Prep Time
    25 Mins
  • Cook Time
    0 Mins
  • Total Time
    25 Mins
  • The base number of servings for this recipe is 4
    OK

    Grilled Churrasco Steak with Cilantro Chimichurri

    Churrasco is perfectly delicious on its own. But my favorite part of eating it has more to do with its accompanying sauce, which is usually a chimichurri. Traditionally this sauce is made with a base of parsley but substituting it with cilantro makes this chimichurri extra special. The sauce’s tangy bite is so delicious that you are going to want to put it on everything you eat. Pairing it with the char of the churrasco may make you want to even venture into a winter grilling experiment. Use one of our favorite grill pans to make this all year long. 


    Ingredients
    For the Cilantro Chimuchurri Sauce
    2
    cups
    cilantro roughly chopped
    3
    garlic cloves
    1
    teaspoon
    kosher salt
    1/2
    teaspoon
    freshly ground black pepper
    2
    pinches
    red pepper flakes
    3
    tablespoons
    red wine vinegar
    1/2
    cup
    extra virgin olive oil
    For the Grilled Churrasco Steak
    2
    tablespoons
    chopped fresh rosemary
    1
    tablespoon
    chopped fresh garlic
    1
    teaspoon
    freshly ground black pepper
    1
    teaspoon
    kosher salt
    1/4
    teaspoon
    red pepper flakes
    2
    teaspoons
    worcestershire sauce
    1/4
    cup
    extra virgin olive oil
    2
    pounds
    skirt steak cut into 4 equal sized pieces
    Directions
    For the Cilantro Chimuchurri Sauce: Process the cilantro, garlic, salt, black pepper, red pepper flakes and vinegar in a blender or food processor until combined. (If using a blender, your sauce will be smoother. If using a food processor, your sauce will have a bit more texture.)
    With the blender or food processor still running, stream in the olive oil. Transfer to a container with a tight fitting lid and store in the refrigerator for up to 3 weeks.
    For the Grilled Churrasco Steak: Combine the rosemary, garlic, black pepper, salt, red pepper flakes, worcestershire sauce and olive oil in large freezer bag.
    Add the skirt steak. Mix to combine and seal the bag. Refrigerate for at least 1 hour.
    Grill the steak on a hot grill about 6 minutes on each side. Remove the steak from the grill and allow to rest for 10 minutes before slicing.
    Slice into 1-2 inch strips across the grain and serve with cilantro chimichurri sauce.

    The base number of servings for this recipe is 4
    OK

    Write a Review