Churrasco with Chimichurri
This churrasco dish features marinated skirt steak that is grilled to a tender, juicy texture, then topped with a vibrant and zesty chimichurri sauce. It serves as a delightful option for a quick yet elegant meal, perfect for both a casual weeknight dinner and a special gathering.
Ingredients
- For the Churrasco:
- 2 pounds skirt steak
- 1/2 cup olive oil
- 1/3 cup orange juice
- 2 tablespoons lime juice
- 1 tablespoon lemon juice
- 1 tablespoon garlic minced
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- For the Chimichurri Sauce:
- 1/2 cup olive oil
- 2 tablespoons shallot minced
- 1 1/2 teaspoons garlic minced
- 1 tablespoon fresh red chili finely minced (such as jalapeno or Fresno chili)
- 1/3 cup fresh parsley leaves chopped
- 1/4 cup fresh cilantro leaves chopped
- 1/2 teaspoon dried oregano
- 2 tablespoons red wine vinegar
- Salt and pepper to taste
Instructions
- For the Churrasco:
- In a large mixing bowl, combine the olive oil, orange juice, lime juice, lemon juice, minced garlic, salt, pepper, and oregano. Whisk together until the ingredients are well incorporated.
- Add the skirt steak to the bowl, ensuring that the marinade fully covers the meat. Cover and refrigerate for at least one hour, or up to eight hours for a more intense flavor infusion.
- Once marinated, remove the steak from the bowl, discarding any large pieces of marinade. Preheat the grill to medium-high heat.
- Place the steak on the grill and cook for approximately 4-5 minutes per side, or until the steak reaches your desired level of doneness.
- After grilling, allow the steak to rest for a minimum of 5 minutes. Slice it thinly against the grain before serving.
- For the Chimichurri Sauce:
- In a small bowl, combine the shallot, minced garlic, red chili, parsley, cilantro, oregano, red wine vinegar, and olive oil. Stir until all ingredients are thoroughly mixed.
- Season with salt and pepper to taste, then drizzle the chimichurri sauce over the sliced churrasco before serving.