Grilled Churrasco

  • 4 beef skirt steaks (12-14 ounces each)
  • Churrasco rub (recipe below)
  • Olive oil
  • Chimichurri sauce (recipe below)
  • Chimichurri Sauce:
  • Ingredients:
  • 1 1/2 cups Parsley, curly
  • 2 cup Cilantro, fresh
  • 4 cloves Roasted Garlic
  • 1/2 cup Olive oil
  • 1/2 Teaspoons Garlic, granulated
  • Pinch Salt
  • 1/2 Tablespoons Crushed red pepper
  • 1/2 cup Vinegar, red wine
  • Churrasco Rub:
  • Ingredients:
  • 7 .5 Tablespoons Kosher salt
  • 1 Tablespoons Black pepper
  • 1/2 Tablespoons Granulated garlic
  • 1 Teaspoon Fennel seed
  • Pat steaks dry and sprinkle both sides with rub. After rub is applied, let steaks sit on counter for the chill to leave the meat. Prepare grill for cooking steaks - will be grilled on high heat. Grill steaks on lightly oiled grill rack turning over once and moving around to avoid flare-ups if necessary. Cook time will be 6 to 8 minutes total for medium-rare, for steaks that are 1/4 inch thick. Transfer steaks to a cutting board and let stand, loosely covered with foil, 3 to 5 minutes. Thinly slice steaks diagonally. Plate and serve steak with chimichurri sauce.

  • Directions:

  • In a large mixing bowl, combine all ingredients except oil. Add oil and blend with food processor until thoroughly mixed.

  • Directions:

  • Place all ingredients in blender. Turn blender on low 15 seconds until fennel seed is broken down. Store in airtight container and use when needed.

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