Churrasco Steak with Chimichurri
Ingredients
- Marinade
- 1/3 cup grapeseed oil
- 15 cloves garlic
smashed
- 1 cup thinly sliced onions
- 2 teaspoons dried oregano
- 1 cup orange juice
- One 2-pound skirt steak
cut into four 8-ounce steaks
- Chimichurri
- 8 cloves garlic
minced
- 3 limes
zested and juiced
- 1 1/2 cups chopped fresh cilantro
- 1 cup chopped fresh parsley
- 1/3 cup chopped fresh oregano
- 1/3 cup red wine vinegar
- 2 teaspoons chile flakes
- 1/3 cup olive oil
- Kosher salt and black pepper
- 1 tablespoon butter
- Juice of 1/2 lime
- 4 cups cooked white rice
for serving
Directions
- 1
For the marinade: In a large resealable plastic bag, combine the grapeseed oil, garlic, onions, oregano and orange juice. Add the steaks and marinate for 24 hours in the refrigerator to flavor and tenderize the meat.
- 2
For the chimichurri: In a bowl, combine the garlic, lime zest and juice, cilantro, parsley, oregano, vinegar, chile flakes, olive oil and some salt and pepper. Mix well, then cover and refrigerate overnight to allow the flavors to bloom.
- 3
Lightly sprinkle the steaks with salt and pepper and place them on a very hot grill for 3 minutes on each side. Remove the steaks to a plate to rest. Top with butter and lime juice to build flavor.
- 4
Plate each steak with 1 cup of the white rice; spoon some chimichurri over the steaks. Serve with the remaining chimichurri on the side.
Churrasco Steak with Chimichurri
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Based on 10 ratings
Rating Breakdown
About this Recipe
Craving a vibrant, flavorful steak experience that rivals your favorite Latin American grill? This Churrasco Steak with Chimichurri delivers an authentic taste sensation in just 35 minutes, bringing the essence of a traditional churrascaria right to your kitchen.
Why This Steak and Chimichurri Recipe Works
The magic begins with a robust marinade featuring aromatic grapeseed oil, plenty of smashed garlic, thinly sliced onions, and a touch of dried oregano, all brightened by fresh orange juice. This prepares the skirt steak for an explosion of flavor. But the true star is the accompanying chimichurri—a vibrant, herbaceous sauce packed with fresh cilantro, parsley, and oregano, balanced by zingy lime zest and juice, sharp red wine vinegar, and a kick from chile flakes. It’s a symphony of fresh ingredients that cut through the richness of the steak.
What to Expect
Prepare for a feast of contrasting textures and bold flavors. The Churrasco steak, marinated to perfection, promises a tender, juicy bite with a savory depth. Each forkful, when paired with the bright chimichurri, offers a refreshing, zesty counterpoint to the rich beef. You'll experience a harmonious blend of garlicky, herbaceous notes from the chimichurri that awakens the palate, complementing the savory, slightly sweet undertones from the steak’s marinade. The total preparation and cooking time is remarkably quick, making this an ideal dish for a weeknight yet impressive enough for company.
Customization & Variations
While skirt steak is traditional, you can substitute it with flank steak if preferred, though cooking times might vary slightly. Feel free to adjust the amount of chile flakes in the chimichurri to suit your spice preference, or add a pinch of dried oregano to the chimichurri for an extra layer of savory depth. For a different citrus note, a splash of lemon juice could be swapped for some of the lime in a pinch.
Serving & Context
This Churrasco Steak with Chimichurri is perfect for a celebratory weeknight meal or a casual gathering. Serve it alongside fluffy cooked white rice to soak up all the delicious juices and provide a comforting balance to the bold flavors.