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!
Prep Time15 minutes mins
Cook Time8 minutes mins
Total Time23 minutes mins
Course: Entree
Cuisine: American, Argentinian, Brazilian
Servings: 6
Calories: 399kcal
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
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.
- 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.*
Calories: 399kcal | Carbohydrates: 2g | Protein: 33g | Fat: 29g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 103mg | Potassium: 492mg | Fiber: 1g | Sugar: 1g | Vitamin A: 297IU | Vitamin C: 15mg | Calcium: 20mg | Iron: 3mg