Churrasco con Chimichurri
Author: Chef Zee Cooks | Cooked: September 24, 2022

Yields: 4 Servings | Prep Time: 15 Minutes | Cook Time: 15 Minutes

Ingredients

    Chimichurri

  • 1/2 c. parsley
  • 1/2 c. cilantro
  • 4 garlic cloves
  • 1 shallot
  • 1 Tbs oregano
  • 1/4 c. red wine vinegar
  • 1 lemon (juice and zest)
  • 1/2 c. olive oil
  • 1 tsp red pepper flakes
  • Salt and pepper to taste
    • --------------------------

    Churrasco

  • 1 lb skirt steak
  • Olive oil
  • Salt and pepper to taste
  • 1/4 tsp oregano
  • 1/8 tsp cumin
Directions

    Chimichurri

  1. Finely chop the parsley, cilantro, garlic, shallot, and oregano.
  2. Add herbs into bowl with vinegar. Zest half to whole lemon into bowl and then the juice of the whole lemon.
  3. Add in oil, red pepper flakes, and salt and pepper to taste.
    4. --------------------------

    Churrasco

  1. Allow the skirt steak to get up to room temperature.
  2. Drizzle each side of steak with olive oil and add spices. Gently score the length steak with a knife every ~1/2" (just barely nicking the surface). This will tenderize the steak further. Repeat on opposite side. Allow steak to sit to marinate for 30 minutes to an hour.
  3. Using a cast iron grill pan, add the steak and gently press the steak down into the grooves. Cook for 2 minutes on each side.
  4. Remove the steak and allow to rest of at least 5 minutes before cutting.
  5. Slice steak into strips and add chimichurri on top.
Additional Notes
  • Instead of chopping the herbs by hand, add the parsley, cilantro, garlic, shallot, and oregano into a food processor with the vinegar and pulse until finely chopped.