Latin American 12 min

Churrasco con Chimichurri

Name: Churrasco con Chimichurri
Total time: 12 min
Yield: 2 servings
Cuisine: Latin American
Ingredients: 2 lbs skirt steak or flank steak; 2 teaspoons coarse salt; 1 teaspoon black pepper; 1 cup fresh flat-leaf parsley, tightly packed; 4 cloves garlic; 2 tablespoons fresh oregano leaves; ½ cup extra virgin olive oil; 3 tablespoons red wine vinegar; ½ teaspoon red pepper flakes; ½ teaspoon cumin; Salt to taste for chimichurri

high-proteingluten-freeketopaleoquick

Ingredientsfor 2

480

Cal

48g

Protein

Carbs

30g

Fat

12 lbs skirt steak or flank steak
22 teaspoons coarse salt
31 teaspoon black pepper
41 cup fresh flat-leaf parsley, tightly packed
54 cloves garlic
62 tablespoons fresh oregano leaves
7½ cup extra virgin olive oil
83 tablespoons red wine vinegar
9½ teaspoon red pepper flakes
10½ teaspoon cumin
11Salt to taste for chimichurri

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Instructions

1
Make the chimichurri: pulse parsley, garlic, and oregano in a food processor until finely minced. Transfer to a bowl and stir in olive oil, red wine vinegar, red pepper flakes, and cumin. Season generously with salt. Let rest at least 30 minutes for flavors to develop — the sauce improves dramatically with time.
2
Pat the steak completely dry and season on both sides with coarse salt and pepper. Let rest at room temperature for 20 minutes.
3
Heat a grill or cast iron skillet over maximum heat until screaming hot, at least 5 minutes. Cook the steak without moving it for 3–4 minutes until a dark, caramelized crust forms. Flip once and cook 3 more minutes for medium-rare (internal temperature 130°F).
4
Rest the steak on a cutting board for 5 minutes, then slice thinly against the grain — for skirt steak, the grain runs perpendicular to the long direction. Fan slices out on a platter and spoon chimichurri generously over the top. Serve additional chimichurri alongside.