Churrasco with Chimichurri

5 from 2 votes

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!

Prep Time15

Cook Time8

Total Time23

Course: Entree

Cuisine: American, Argentinian, Brazilian

Servings:

Calories: 399kcal

Author: Julie Maestre

Ingredients

Chimichurri Sauce

1/2 cup olive oil good quality
1/4 cup fresh parsley finely chopped
4 garlic cloves finely minced
1 red chili deseeded and finely chopped
2 tbsp red wine vinegar
1/2 tsp dried oregano
salt and pepper to taste

Steak

2 lbs skirt steak
salt and pepper to taste

Instructions

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. Stir it and season to taste with salt and pepper. Cover it and let it sit for at least 1 hour.
Thoroughly pat skirt steak dry with a paper towel. Season generously with salt and pepper on both sides. Let the steak sit at room temperature for at least 30 minutes before cooking.
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.
Slice the steak against the grain and serve it with the chimichurri sauce.

Notes

Medium Rare: 125-135 degrees F
Medium: 135-145 degrees F
Well Done: over 165 degrees F

*Please note that the USDA recommends that beef be cooked to an internal temperature of at least 145 degrees F.*

Nutrition