Churrasco🍽️🔥
This churrasco recipe channels the Argentine approach, cooked on a plancha or grill and bathed in herbal and garlicky chimichurri sauce.
Ingredients:
2 pounds skirt steak
2 tablespoons olive oil
1 tablespoon kosher salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
For the Chimichurri Sauce:
1 cup fresh parsley, chopped
1/2 cup fresh cilantro, chopped
4 cloves garlic, minced
1/4 cup red wine vinegar
1/2 cup olive oil
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes (optional)
Salt and pepper to taste
Directions:
Preheat grill to high heat. Brush the skirt steak with olive oil and season with kosher salt, black pepper, garlic powder, and onion powder.
Grill the steak for 3-4 minutes per side, or until it reaches your desired level of doneness. Remove from the grill and let it rest for 5 minutes before slicing.
For the chimichurri sauce, combine parsley, cilantro, garlic, red wine vinegar, olive oil, oregano, and red pepper flakes in a bowl. Mix well and season with salt and pepper to taste.
Slice the skirt steak against the grain and serve with a generous drizzle of chimichurri sauce.
Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes
Kcal: 350 kcal | Servings: 4 servings
