Ingredients
4 beef skirt steaks (12-14 ounces each)
Churrasco Rub, recipe follows
Olive oil
Chimichurri Sauce, recipe follows
Chimichurri Sauce:
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:
7.5 Tablespoons Kosher salt
1 Tablespoons Black pepper
1/2 Tablespoons Granulated garlic
1 Teaspoon Fennel seed
Directions
- 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.
Chimichurri Sauce:
- In a large mixing bowl, combine all ingredients except oil. Add oil and blend with food processor until thoroughly mixed.
Churrasco Rub:
- 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.