Churrasco with ChimichurriChurrasco with Chimichurri
Churrasco with Chimichurri
Churrasco with Chimichurri
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Recipe - Gourmet Garage Corporate
Churrasco with Chimichurri
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
  1. 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.
  2. 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.
  3. 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.
  4. Serve steak with chimichurri sauce.
10 minutes
Prep Time
5 minutes
Cook Time
6
Servings

Shop Ingredients

Makes 6 servings
2 lbs. Skirt Steak
Nature's Reserve Grass Fed Beef, Inside Skirt Steak
Nature's Reserve Grass Fed Beef, Inside Skirt Steak
$6.39 avg/ea$7.99/lb
12 Garlic Cloves, divided
Fresh Garlic
Fresh Garlic
$1.25 avg/ea$4.99/lb
2 cups Orange Juice (freshly squeezed if possible)
Navel Orange, 1 each
Navel Orange, 1 each
$1.99
1 ½ cups Bowl & Basket Olive Oil, divided
Not Available
½ cup Water
Poland Spring 100% Natural Spring Water, 16.9 fl oz, 24 count
Poland Spring 100% Natural Spring Water, 16.9 fl oz, 24 count
$9.99$0.02/fl oz
2 Serrano Chiles, de-seeded and chopped
Salchichon, Jamon Serrano and Chorizo, 6 oz
Salchichon, Jamon Serrano and Chorizo, 6 oz
$8.99$1.50/oz
2 cups Roughly Chopped Parsley
Curly Parsley, 1 bunch, 1 each
Curly Parsley, 1 bunch, 1 each
$2.99
2 tbsp Bowl & Basket Red Wine Vinegar
Not Available
Zest and Juice from 2 limes
Mtn Dew Soda, Citrus, 20 Fl Oz
Mtn Dew Soda, Citrus, 20 Fl Oz
$2.49$0.12/fl oz
1 tsp Red Chili Flakes, or more/less if desired
Morton & Bassett Red Chili Flakes   , 1.3 oz
Morton & Bassett Red Chili Flakes , 1.3 oz
$9.99$7.68/oz
Salt, to taste
Maldon Sea Salt Flakes, 8.5 oz
Maldon Sea Salt Flakes, 8.5 oz
$8.99$1.06/oz
Pepper, to taste
Mezzetta Mild Sweet Banana Peppers, 16 fl oz
Mezzetta Mild Sweet Banana Peppers, 16 fl oz
$4.49$0.28/fl oz

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Serve steak with chimichurri sauce.