Sure! Here's the full recipe for Churrasco with Chimichurri – a juicy, flavor-packed grilled steak paired with a zesty, herbaceous sauce:
🥩 CHURRASCO WITH CHIMICHURRI
🔥 A bold and juicy grilled steak topped with the perfect tangy and herby sauce.
🧄 Ingredients
For the Churrasco (Grilled Steak):
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4 churrasco cuts (sirloin, skirt steak, or flank steak)
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2 tablespoons olive oil
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Salt and black pepper to taste
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1 teaspoon garlic powder
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Juice of 1 lemon
For the Chimichurri Sauce:
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1 cup fresh parsley, finely chopped
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3 garlic cloves, minced
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1/4 cup red wine vinegar
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1/2 cup olive oil
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1 teaspoon dried oregano
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1 teaspoon crushed red pepper flakes (optional, for heat)
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Salt and pepper to taste
👨🍳 Instructions
1. Marinate the Steak:
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In a large bowl or zip-lock bag, combine olive oil, garlic powder, lemon juice, salt, and pepper.
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Add the steaks and coat well with the marinade.
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Let it rest for at least 30 minutes (or up to 2 hours) at room temperature or in the fridge.
2. Make the Chimichurri:
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In a small bowl, mix together parsley, garlic, vinegar, oregano, and red pepper flakes.
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Slowly whisk in the olive oil until well combined.
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Season with salt and pepper to taste.
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Let the sauce sit for 10–15 minutes before serving (can also be made ahead and stored in the fridge).
3. Grill the Steak:
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Preheat the grill or grill pan to high heat.
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Remove steaks from the marinade and pat dry slightly.
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Grill steaks for 3–5 minutes per side (depending on thickness and desired doneness).
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Let the steaks rest for 5 minutes after grilling to retain juices.
4. Serve:
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Slice the churrasco against the grain.
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Spoon generous amounts of chimichurri over the steak.
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Serve with grilled vegetables, roasted potatoes, or a fresh salad.
✅ Tips:
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For extra flavor, make the chimichurri a few hours in advance.
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This dish pairs wonderfully with red wine or a fresh lemonade!
Enjoy your Churrasco con Chimichurri – simple, bold, and unforgettable! 🇦🇷🥩🌿
