Churrasco with Chimichurri Recipe
Introduction
Churrasco is a simple and flavorful grilled flank steak dish that highlights the natural taste of the meat. It’s perfect for a quick weeknight dinner or a weekend barbecue, served with vibrant chimichurri sauce for an extra kick.
Ingredients
- 1 (1 1/2-lb.) flank steak (about 1/2″ thick), cut in half crosswise
- Kosher salt
- Freshly ground black pepper
- Chimichurri, for serving
Instructions
- Step 1: Prepare a grill for medium-high heat and let it heat for about 5 minutes. Pat the steak dry with paper towels and season both sides generously with kosher salt and freshly ground black pepper.
- Step 2: Grill the steak for about 6 minutes per side for medium-rare, adjusting time as needed based on thickness. Once cooked, transfer the steak to a cutting board and let it rest for 10 minutes to retain juices.
- Step 3: Thinly slice the steak against the grain to ensure tenderness. Arrange the slices on a platter and spoon chimichurri sauce over the top before serving.
Tips & Variations
- For extra flavor, marinate the steak in olive oil, garlic, and herbs for 30 minutes before grilling.
- If you don’t have a grill, you can cook the steak in a hot cast-iron skillet or under the broiler.
- Serve with grilled vegetables or a fresh salad for a complete meal.
Storage
Store leftover sliced churrasco in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or enjoy cold in sandwiches or salads.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
What cut of steak is best for churrasco?
Flank steak is traditional for churrasco because of its flavor and texture, but skirt steak or hanger steak also work well.
How do I know when the steak is done?
Use a meat thermometer to check for medium-rare at about 130°F (54°C). Adjust cooking time based on thickness and personal preference.
PrintChurrasco with Chimichurri Recipe
Churrasco is a classic South American dish featuring perfectly grilled flank steak seasoned simply with salt and pepper and served with vibrant chimichurri sauce. This recipe delivers tender, flavorful meat with a smoky char, ideal for an elegant yet easy weekend meal or a backyard barbecue.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: South American
Ingredients
For the Steak
- 1 (1 1/2-lb.) flank steak (about 1/2″ thick), cut in half crosswise
- Kosher salt, to taste
- Freshly ground black pepper, to taste
For Serving
- Chimichurri sauce, for serving
Instructions
- Prepare the Grill: Preheat your grill to medium-high heat and allow it to heat for about 5 minutes to ensure it is hot enough for searing the steak properly.
- Season the Steak: Pat the flank steak dry thoroughly with paper towels to remove any moisture, then season generously on both sides with kosher salt and freshly ground black pepper to enhance the steak’s natural flavors.
- Grill the Steak: Place the steak on the hot grill and cook for approximately 6 minutes per side for medium-rare doneness. Adjust cooking time based on the steak’s thickness and your desired level of doneness.
- Rest the Steak: Remove the steak from the grill and transfer to a cutting board. Let it rest for 10 minutes; this allows the juices to redistribute, keeping the meat juicy and tender when sliced.
- Slice and Serve: Thinly slice the steak against the grain to maximize tenderness, then transfer the slices to a platter. Spoon chimichurri sauce generously over the steak before serving for a bright, herbaceous finish.
Notes
- Resting the steak is critical to retain juices and ensure a tender bite.
- Cutting against the grain of the meat helps make the steak easier to chew.
- Adjust grill temperatures and cooking time depending on your grill type and steak thickness.
- Chimichurri can be made ahead and stored in the refrigerator for up to one week.
- For variations, try marinating the steak briefly in olive oil and garlic before grilling.
Keywords: Churrasco, flank steak, grilled steak, chimichurri, South American recipe, barbecue steak
