Churrasco With Chimichurri
This churrasco is the perfect fresh topping to a delicious steak. It's a great way to liven up your next grill night!
Print
Pin
Servings: 6 servings
Calories: 463kcal
Ingredients
- 2 one pound skirt steaks
- 2 tablespoons white wine vinegar
- 1 tablespoon lemon juice
- 3/4 cup olive oil separated
- salt and pepper
- 4 cups fresh parsley one bunch at the store
- 1/2 cup fresh oregano
- 1/4 cu[ fresh mint
- 5 cloves garlic
- 1/4 cup red wine or sherry vinegar
Instructions
- Prepare the skirt steaks by first trimming them of all visible fat. I purchased mine cut thin, but if yours are more than a half inch thick, go ahead and place them between two sheets of plastic wrap and gently pound them to flatten them. Rub both sides of the steaks with salt and pepper.2 one pound skirt steaks
- Place steaks into a container for marinating and add the white wine vinegar, lemon juice, and 1 tablespoon olive oil. Move the steaks around to ensure they're coated and stir the marinade. Refrigerate for at least 6 hours or overnight. Periodically move them around if needed to ensure they're all coming into contact with the marinade.2 tablespoons white wine vinegar, 1 tablespoon lemon juice, 3/4 cup olive oil
- Make the chimichurri sauce in your blender. Peel the garlic, but leave it whole. Wash your herbs and remove the large, thick stems, but the more delicate stems you can leave on.
- Pulse the blender until the herbs and garlic are chopped. You'll notice how quickly the volume went down. Add about 1 teaspoon salt and a half teaspoon pepper and pulse again. While pulsing, add a half cup of the olive oil. Check the consistency and add a little more oil if you prefer. You don't want to emulsify this, so keep the blending to a minimum. Set aside the chimichurri until you're ready to serve the steak.4 cups fresh parsley, 1/2 cup fresh oregano, 1/4 cu[ fresh mint, 5 cloves garlic, salt and pepper
- Preheat your grill to high, and brush it with oil to keep the steaks from sticking. Grill for five minutes per side to get to medium doneness, flipping just once. When you remove them from the grill, cover them with a tin foil tent for five minutes to let the meat rest. If you cut them immediately, the juice will come out and your meat will be dry.
- Slice your meat on the bias against the grain, and serve with the chimichurri sauce. This works well with beans and rice, mofongo if you can find it, or sauteed spinach if you're me.
Notes
- Blend the chimichurri ingredients until well combined. Add a little more oil if you prefer a thinner consistency.
- For more tips and tricks, be sure to read the full article above.
Nutrition
Serving: 1g | Calories: 463kcal | Carbohydrates: 8g | Protein: 21g | Fat: 39g | Saturated Fat: 8g | Polyunsaturated Fat: 29g | Cholesterol: 45mg | Sodium: 139mg | Fiber: 4g | Sugar: 1g
This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.