Churrasco with Chimichurri
This churrasco recipe is marinated skirt steak that is grilled to tender perfection, then topped with a fresh and flavorful chimichurri sauce. An easy dinner option that's quick enough for a busy weeknight, but elegant enough to serve to company.
Calories 466 kcal
For the churrasco 1/2 cup olive oil 1/3 cup orange juice 2 tablespoons lime juice 1 tablespoon lemon juice 1 tablespoon garlic minced 1 1/2 teaspoons salt 1/2 teaspoon pepper 1 teaspoon dried oregano 2 pounds skirt steak For the chimichurri sauce 2 tablespoons shallot minced 1 1/2 teaspoons garlic minced 1 tablespoon fresh red chili minced, such as jalapeno or fresno chili 2 tablespoons red wine vinegar 1/2 cup olive oil 1/3 cup fresh parsley leaves chopped 1/4 cup fresh cilantro leaves chopped 1/2 teaspoon dried oregano salt and pepper to taste
For the churrasco Place the olive oil, orange juice, lime juice, lemon juice, garlic, salt, pepper and oregano in a large bowl. Whisk to combine. Add the steak to the bowl and spoon the marinade over the top. Cover and marinate in the refrigerator for at least one hour, or up to 8 hours. Remove the steak from the marinade, scraping off any larger pieces. Preheat the grill to medium high heat. Place the meat on the grill. Cook for 4-5 minutes per side or until desired level of doneness is reached. Let the meat rest for at least 5 minutes, then thinly slice against the grain. For the chimichurri sauce Place all the sauce ingredients in a small bowl. Stir until well combined. Spoon the chimichurri sauce over the steak, then serve.
I like to cook my steak to medium which means it's light pink in the center.
If you can't find a red chili pepper, feel free to substitute a green one instead.
Calories: 466 kcal | Carbohydrates: 4 g | Protein: 33 g | Fat: 27 g | Saturated Fat: 9 g | Trans Fat: 1 g | Cholesterol: 95 mg | Sodium: 686 mg | Potassium: 524 mg | Fiber: 1 g | Sugar: 2 g | Vitamin A: 369 IU | Vitamin C: 15 mg | Calcium: 23 mg | Iron: 3 mg