Churrasco With Chimichurri 

This churrasco with chimichurri is cooked beef steak served with an oil and parsley-based condiment.

A South and Central American comfort food classic that’s perfect for barbecues and summer cookouts!


– olive oil – parsley – garlic – red chili – red wine vinegar – dried oregano – salt and pepper – skirt steak

Finely chop the fresh parsley and chilies, and finely mince the fresh garlic. Place the parsley, garlic, red wine vinegar, oregano, and red chilies in a bowl.

Thoroughly pat skirt steak dry with a paper towel. Season generously with salt and pepper on both sides. 

Pan-fry the steak in a hot skillet with oil for 3-4 minutes on each side for medium-rare, depending on the thickness of the steak. You can also grill it if you prefer. 

Transfer the steak to a plate, cover with aluminum foil and let it rest for at least 10 minutes before serving. 

Tips and Recipe Variations

– Feel free to marinate steak, chicken, or shrimp with chimichurri! – Chimichurri sauce can be adjusted to taste.



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