Churrasco with Chimichurri
Smoky, juicy, and bursting with zesty heat—this grilled steak with fresh chimichurri is a flavor-packed masterpiece. The citrusy marinade tenderizes the meat while the garlicky herb sauce brings bright, bold balance to every bite. A backyard grill never felt so gourmet.
Recipe - Gourmet Garage Corporate
Churrasco with Chimichurri
Prep Time10 Minutes
Servings6
Cook Time5 Minutes
Ingredients
2 lbs. Skirt Steak
12 Garlic Cloves, divided
2 cups Orange Juice (freshly squeezed if possible)
1 ½ cups Bowl & Basket Olive Oil, divided
½ cup Water
2 Serrano Chiles, de-seeded and chopped
2 cups Roughly Chopped Parsley
2 tbsp Bowl & Basket Red Wine Vinegar
Zest and Juice from 2 limes
1 tsp Red Chili Flakes, or more/less if desired
Salt, to taste
Pepper, to taste
Directions
- First, make the marinade. Combine 6 garlic cloves, orange juice, ½ cup of the olive oil, water and chiles in a blender or food processor and blend until smooth. Add steak to a container with a lid (or a Ziploc bag) and add the marinade. Top/seal container and place in fridge for 1 hr. to marinate.
- Make the chimichurri: Combine the remaining 6 garlic cloves, 1 cup olive oil, red wine vinegar, parsley, lime juice and zest and red chili flakes in a food processor and pulse until chimichurri is desired consistency. Add salt and pepper to taste.
- When ready to cook the steak, preheat the grill to 450 degrees and oil the grill grates. Remove steak from marinade and pat dry. Season with salt and pepper on each side, then grill to desired level of doneness, about 2-3 min per side for medium. Remove from grill and cover loosely with foil to rest.
- Serve steak with chimichurri sauce.
10 minutes
Prep Time
5 minutes
Cook Time
6
Servings
Shop Ingredients
Makes 6 servings
Nature's Reserve Beef Grass Fed Skirt Steak, Boneless, Product of Australia, Average Weight 1 lb Pac
$9.99 avg/ea$9.99/lb
Fresh Garlic
$1.25 avg/ea$4.99/lb
Fresh Navel Orange, each
$1.99
Not Available
Poland Spring 100% Natural Spring Water, 16.9 fl oz, 24 count
$9.99$0.02/fl oz
Salchichon, Jamon Serrano and Chorizo, 6 oz
$8.99$1.50/oz
Fresh Curly Parsley, bunch
$2.99
Not Available
Tajin Clásico Seasoning with Lime, 5 oz
$5.99$1.20/oz
Morton & Bassett Red Chili Flakes , 1.3 oz
$9.99$7.68/oz
Maldon Sea Salt Flakes, 8.5 oz
$8.99$1.06/oz
Fresh Jalapeno Peppers
$1.25 avg/ea$0.31/oz
Directions
- First, make the marinade. Combine 6 garlic cloves, orange juice, ½ cup of the olive oil, water and chiles in a blender or food processor and blend until smooth. Add steak to a container with a lid (or a Ziploc bag) and add the marinade. Top/seal container and place in fridge for 1 hr. to marinate.
- Make the chimichurri: Combine the remaining 6 garlic cloves, 1 cup olive oil, red wine vinegar, parsley, lime juice and zest and red chili flakes in a food processor and pulse until chimichurri is desired consistency. Add salt and pepper to taste.
- When ready to cook the steak, preheat the grill to 450 degrees and oil the grill grates. Remove steak from marinade and pat dry. Season with salt and pepper on each side, then grill to desired level of doneness, about 2-3 min per side for medium. Remove from grill and cover loosely with foil to rest.
- Serve steak with chimichurri sauce.