Churrasco with Chimichurri
User Reviews
5
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Prep Time
25 mins
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Cook Time
15 mins
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Additional Time
1 hr
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Total Time
1 hr 40 mins
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Servings
6
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Calories
466 kcal
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Course
Main Course
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Cuisine
South American
Churrasco with Chimichurri
Description
This recipe marinates skirt steak in a mixture of olive oil, orange juice, lime juice, lemon juice, garlic, salt, pepper, and dried oregano. The citrus in the marinade helps tenderize the meat and infuses it with fresh flavor. After marinating from one to eight hours, the steak is grilled over medium-high heat for 4 to 5 minutes per side, developing a seared crust and juicy interior, then rested before slicing thinly against the grain.
The accompanying chimichurri sauce blends minced shallot, garlic, red chili pepper, red wine vinegar, olive oil, fresh parsley and cilantro, dried oregano, salt, and pepper. This sauce is vibrant with herbs and acidity, balancing the grilled flavor of the steak. The chimichurri is spooned over slices of the cooked meat before serving.
This combination highlights a balance of citrus-marinated grilled beef and a bright, spicy herb sauce. It is suitable as a main course for any meal. Medium doneness is recommended for a tender, slightly pink center, but cooking can be adjusted to taste.
Ingredients
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 black pepper
- 1 teaspoon oregano dried
- 2 pounds skirt steak
For the chimichurri sauce
- 2 tablespoons shallot minced
- 1 1/2 teaspoons garlic minced
- 1 tablespoon red chili pepper minced, such as jalapeno or fresno chili, fresh
- 2 tablespoons red wine vinegar
- 1/2 cup olive oil
- 1/3 cup parsley chopped, fresh leaves
- 1/4 cup cilantro chopped, fresh leaves
- 1/2 teaspoon oregano dried
- salt to taste
- black pepper to taste
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
- Cook skirt steak to medium doneness for a tender, slightly pink center.
- If red chili peppers are unavailable, green chili peppers are an appropriate substitute in the chimichurri sauce.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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