Churrasco Steak with Chimichurri Recipe

Churrasco Steak with Chimichurri

• Skill Level: Intermediate
• Makes: 4 servings
• Nutritional Value Per Serving
  Size: 1 of 4
  Calories: 1,138
  Total Fat: 69g
  Saturated Fat: 18g
  Carbs: 80g
  Fiber: 6g
  Sugars: 8g
  Protein: 53g
  Cholesterol: 154mg
  Sodium: 1,552mg
• Total Time: 1 day 35 minutes
• Hands-On Time: 35 minutes

Ingredients

For the Marinade:

• 1/3 cup grapeseed oil
• 15 garlic cloves, crushed
• 1 cup onions, thinly sliced
• 2 tsp dried oregano
• 1 cup freshly squeezed orange juice
• One 2-lb skirt steak, divided into four 8-ounce steaks

For the Chimichurri Sauce:

• 8 cloves garlic, finely minced
• Zest and juice of 3 limes
• 1 1/2 cups fresh cilantro, chopped
• 1 cup fresh parsley, chopped
• 1/3 cup fresh oregano, chopped
• 1/3 cup red wine vinegar
• 2 tsp red chile flakes
• 1/3 cup olive oil
• Kosher salt and black pepper, as needed
• 1 tbsp unsalted butter
• Juice from 1/2 lime
• 4 cups steamed white rice, for serving

Instructions

1. Make the Marinade:
   In a large resealable plastic bag, combine grapeseed oil, smashed garlic cloves, sliced onions, and dried oregano with the orange juice. Add the steaks, seal the bag, and refrigerate for 24 hours to tenderize and flavor the meat.
2. Prepare the Chimichurri:
   In a bowl, mix the minced garlic, lime zest and juice, cilantro, parsley, oregano, red wine vinegar, chile flakes, and olive oil. Season with kosher salt and black pepper to taste, then cover and chill overnight to let the flavors meld.
3. Grill the Steaks:
   Pat the steaks dry and season both sides lightly with kosher salt and black pepper. Sear on a preheated, very hot grill for about 3 minutes per side to develop a crust, then transfer to a plate to rest. While resting, top each steak with a tablespoon of butter and the juice of 1/2 lime for additional richness.
4. To Serve:
   Serve each steak with 1 cup of steamed white rice. Spoon chimichurri over the steaks and offer extra sauce on the side.

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