Churrasco with Chimichurri

Name: Churrasco with Chimichurri
Prep time: 25 min
Cook time: 15 min
Total time: 1 h 40 min
Yield: 6 serving
Ingredients: 1/2 cup olive oil; 1/3 cup orange juice; 2 tablespoons lime juice; 1 tablespoon lemon juice; 1 tablespoon garlic; 1 1/2 teaspoons salt; 1/2 teaspoon pepper; 1 teaspoon dried oregano; 2 pounds skirt steak; 2 tablespoons shallot; 1 1/2 teaspoons garlic; 1 tablespoon fresh red chili; 2 tablespoons red wine vinegar; 1/2 cup olive oil; 1/3 cup fresh parsley leaves; 1/4 cup fresh cilantro leaves; 1/2 teaspoon dried oregano; salt and pepper to taste

User Reviews

5.0

42 reviews

Excellent

Prep Time
25 mins
Cook Time
25 mins
Additional Time
1 hr
Total Time
1 hr 40 mins
Servings
6
Calories
466 kcal
Course
Main Course
Cuisine
South American

Churrasco with Chimichurri

Benson Pickett

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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.

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Ingredients

Servings

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

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Instructions

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.

Notes

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.

Nutrition Information

Show Details

Calories 466kcal (23%) Carbohydrates 4g (1%) Protein 33g (66%) Fat 27g (42%) Saturated Fat 9g (45%) Trans Fat 1g Cholesterol 95mg (32%) Sodium 686mg (29%) Potassium 524mg (15%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 369IU (7%) Vitamin C 15mg (17%) Calcium 23mg (2%) Iron 3mg (17%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 466 kcal

% Daily Value*

Calories	466kcal	23%
Carbohydrates	4g	1%
Protein	33g	66%
Fat	27g	42%
Saturated Fat	9g	45%
Trans Fat	1g	50%
Cholesterol	95mg	32%
Sodium	686mg	29%
Potassium	524mg	11%
Fiber	1g	4%
Sugar	2g	4%
Vitamin A	369IU	7%
Vitamin C	15mg	17%
Calcium	23mg	2%
Iron	3mg	17%