Grilled Steak and Green and Red Chimichurri

Grilled Churrasco with Green and Red Chimichurri

Yields 4 servings


Grilled Churrasco
2 pounds skirt steak, trimmed of excess fat
Ground black pepper, to taste
1 tablespoon kosher salt
2 tablespoons olive oil


Heat grill to 375ºF. Season meat with salt and pepper on both sides. Grease the grill with a paper towel before turning up the heat. Once the grill reaches 375°F, cook the meat 3 minutes per side for medium rare, 5 minutes per side for well done. Remove from grill to a plate. Slice on a bias. Serve with chimichurri sauce.

Classic Green Chimichurri Sauce:
1 cup fresh parsley leaves, finely chopped, packed
½ cup cilantro, finely chopped
1 tablespoon fresh oregano leaves, finely chopped
3 garlic cloves, minced
4 scallions, finely chopped
1 cup olive oil
2/3 cup red wine vinegar
Kosher salt and freshly ground pepper


Combine parsley, cilantro, oregano, garlic and scallions in a bowl. Stir in the oil and vinegar, season to taste with kosher salt and freshly ground black pepper. Serve with the churrasco.

Red Chimichurri (Chimichurri Rojo)

1 cup packed finely chopped flat-leaf parsley
¼ cup Spanish sherry vinegar  
½ cup extra-virgin olive oil
1 teaspoon red pepper flakes
1 teaspoon cayenne pepper
3 cloves garlic, minced
1 teaspoon freshly ground black pepper
1 teaspoon ground cumin   
Salt to taste


Combine all of the ingredients and mix well. Refrigerated, this keeps for 1 month.


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