Throughout Latin America, churrasco traditionally refers to steak cooked on a grill. We kept the typical lime and garlic marinade but seared the meat on the stovetop to make the recipe weeknight-friendly. A big spoonful of the zesty fresh herb-chili sauce called chimichurri adds loads of flavor.
Satisfy your sweet tooth with this easy-to-make recipe for Churrasco with Chimichurri.
1. Info for Churrasco with Chimichurri
- Cook Time: 46 min
- Total Time: 46 min
- Servings: 4
- Calories: 581.53 kcal
2. Ingredients for Churrasco with Chimichurri
- 1.5 pounds beef sirloin flap
- 2 teaspoons garlic salt
- 3 teaspoons olive oil, divided
- 1 large lime, juiced, about ¼ cup juice per lime
- 2 garlic cloves, minced
- .5 cup parsley, finely chopped
- .5 cup cilantro, finely chopped
- 2 tablespoons oregano, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon garlic salt
- 1/4 teaspoon ground black pepper
- 1/2 cup olive oil
- 2 tablespoons red wine vinegar
- .25 teaspoon red pepper flakes
3. Directions:
- Place beef in a large resealable bag. Add garlic salt, 2 tablespoons olive oil, lime juice, and garlic cloves. Seal, press with fingers to distribute ingredients. Refrigerate for 1 hour.
- Make the chimichurri: Place the remaining ingredients in a small bowl. Whisk together until well combined. Refrigerate until ready to use.
- Heat 1 tablespoon olive oil in a large frying pan over medium heat. Cook beef flaps for 5 minutes on each side. Transfer to a cutting board and let rest for 5 minutes. Slice, serve and top with chimichurri sauce.