Churrasco with Chimichurri Sauce
Ingredients
The marinade
-
½
cup
olive oil
-
⅓
cup
orange juice
-
2
tablespoons
lime juice
-
1
tablespoon
lemon juice
-
1
tablespoon
garlic, minced
-
1½
teaspoons
kosher salt
-
½
teaspoon
black pepper
-
1
teaspoon
dried oregano
-
2
pounds
skirt steak
The chimichurri sauce
-
2
tablespoons
shallot, minced
-
1½
teaspoons
garlic, minced
-
1
tablespoon
fresh red chili, minced
-
2
tablespoons
red wine vinegar
-
½
cup
olive oil
-
⅓
cup
fresh parsley leaves, chopped
-
¼
cup
fresh cilantro leaves, chopped
-
½
teaspoon
dried oregano
-
to taste
salt and pepper
Instructions
- Prepare the marinade by whisking together olive oil, orange juice, lime juice, lemon juice, garlic, salt, pepper, and oregano in a large bowl.
- Add the skirt steak to the marinade, ensuring it's well coated. Cover and marinate in the refrigerator for at least one hour or up to eight hours.
- Preheat the grill to medium-high heat.
- Remove the steak from the marinade, scraping off any large pieces, and place it on the grill.
- Cook the steak for 4-5 minutes per side or until it reaches your desired level of doneness.
- Let the steak rest for at least 5 minutes before slicing it thinly against the grain.
- To make the chimichurri sauce, combine shallot, garlic, red chili, red wine vinegar, olive oil, parsley, cilantro, oregano, salt, and pepper in a small bowl and stir until well combined.
- Spoon the chimichurri sauce over the sliced steak and serve.
Nutrition Facts (estimated)
Servings
6
Calories
466
Total fat
27g
Total carbohydrates
4g
Total protein
33g
Sodium
686mg
Cholesterol
95mg
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