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chimichuri steak recipe

 



Grilled Churrasco Steak with Chimichurri Sauce (Argentinian-Style)

Learn how to make authentic Argentinian churrasco steak with homemade chimichurri sauce. This easy grilled steak recipe is bold, juicy, and packed with herby flavor—perfect for BBQs and weeknight dinners.

What Is Churrasco?

Churrasco is a Latin American-style grilled steak, especially popular in Argentina, Brazil, and Uruguay. It’s typically a thin, marinated or simply seasoned cut of beef grilled over high heat and served with a bright, zesty chimichurri sauce.

Why You’ll Love This Churrasco Recipe

  • Quick and easy grilling
  • Served with authentic chimichurri
  • Perfect for summer cookouts or weeknight dinners
  • Naturally low-carb and gluten-free
  • Customizable with different steak cuts

Ingredients

For the Churrasco (Grilled Steak):

  • 1.5–2 lbs flank steak or skirt steak
  • 1 tbsp olive oil
  • Salt and freshly cracked black pepper
  • Optional: 1 tsp smoked paprika or garlic powder

For the Chimichurri Sauce:

  • ½ cup fresh parsley, finely chopped
  • 2 tbsp fresh oregano (or 1 tsp dried)
  • 4 cloves garlic, minced
  • ½ tsp red pepper flakes
  • ¾ cup olive oil
  • ¼ cup red wine vinegar
  • Salt and black pepper to taste
  • Optional: 1 tbsp finely chopped shallot

    • How to Make Churrasco with Chimichurri

    Step 1: Make the Chimichurri

    In a bowl, mix chopped parsley, oregano, garlic, and red pepper flakes. Stir in olive oil and vinegar. Season with salt and pepper. Let sit for 15–30 minutes for the flavors to meld.

    Step 2: Prepare the Steak

    Pat the steak dry and rub with olive oil, salt, pepper, and optional paprika. Let sit at room temperature for 20–30 minutes before grilling.

    Step 3: Grill the Churrasco

    Preheat grill or grill pan to high heat. Cook steak for about 3–5 minutes per side (depending on thickness) until desired doneness. Let rest 5–10 minutes before slicing.

    Step 4: Slice and Serve

    Slice the steak against the grain and drizzle generously with chimichurri. Serve with rice, grilled vegetables, or crusty bread.

    Serving Suggestions

    • With roasted potatoes or sweet potato fries
    • Over a bed of arugula or mixed greens
    • Inside a steak sandwich or taco
    • Alongside a Malbec or red wine for authentic Argentinian vibes

    Tips for Perfect Churrasco

    • Use skirt or flank steak for authentic texture and flavor
    • Always slice against the grain to keep it tender
    • Chimichurri improves with time—make it ahead
    • Marinate the steak for 1 hour in olive oil, vinegar, and garlic for more depth

    FAQs

    Q: Can I use other cuts of meat for churrasco?
    A: Yes, ribeye, sirloin, or strip steak also work well—just adjust grill time.

    Q: How long does chimichurri last?
    A: Store in the fridge up to 5 days. Bring to room temp before serving.

    Q: Is this recipe keto or gluten-free?
    A: Yes! It’s naturally gluten-free, low-carb, and keto-friendly.


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