This is how you cook perfect Brazilian steak with chimichurri

This is how you cook perfect Brazilian steak with chimichurri

Prep Time

10 minutes

Cook Time

8 minutes

Serves

4 people

Grilling meat over an open flame is one of America’s greatest summer pastimes. But in Brazil, churrasco is a way of life. Churrasco is the Portuguese term for grilled meat, but in the rest of the world, the term is synonymous with perfect, impossibly tender and flavorful meat.

If you’ve ever been to a churrasceria – a Brazilian steakhouse where they carve off slice after slice of steak, chicken hearts and all other manner of meat onto your plate – you know what we’re talking about.

This recipe for churrasco calls for strip steak grilled on a barbecue over direct heat. But the real key to perfection is the chimichurri sauce made with parsley, garlic, citrus juice and olive oil. It’s herbaceous, garlicky and powerful enough to mask even the most overcooked of steaks.

But if you do overcook your steak, just don’t call it churarasco.

*Recipe and photo via The Food Channel

Ingredients

  • 2 pounds strip steak, trimmed
  • 2 bunches flat-leaf parsley, rinsed and leaves stripped
  • 1 bulb garlic, trimmed, peeled and crushed
  • 1 lemon, for juice and zest
  • 1 lime, for juice and zest
  • 1 cup extra-virgin olive oil, plus more for grilling
  • To taste flaked sea salt
  • To taste freshly ground black pepper

Preparation

  • 1 Combine parsley, garlic, olive oil, lime zest and juice in the bowl of a food processor. Pulse until smooth. Season with salt and pepper.
  • 2 Position rack in center of barbecue; preheat gas or charcoal grill to 350°F (180°C). Brush grill with oil to season.
  • 3 If refrigerated, allow the steaks to rest at room temperature for 30 minutes prior to cooking
  • 4 Season steak on both sides with salt and pepper. Rub half of the chimichurri sauce over the steak.
  • 5 Place steak angled on hot grill for 2 minutes, flip for 2 minutes, turn and flip 90° for 2 minutes, flip to finish 2 minutes.
  • 6 Remove from the heat when thermometer reads 5°F lower than desired doneness (Rare = 125F; Medium-Rare = 35F;  Medium = 145F; Medium-Well = 150F; Well = 160F)
  • 7 Cover loosely with aluminum foil and rest for 5 minutes. The temperature of the beef will continue to rise, approaching desired doneness while resting.
  • 8 Serve steak with remaining chimichurri sauce.

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