Brazilian Steak with Chimichurri Sauce consist of Grilled Skirt Steak with a Brazilian Style Rub that makes this Brazilian Steak absolutely delicious. Then, you up the game even further with this homemade Chimichurri Sauce.
My how I have missed you! Again my days are crazy! It seems as they are jam packed with activities. Although I was not posting recipes, Know that I was working on recipes. Whenever time goes by for updates here on the site, I am working on recipes, and learning how to use my camera. The last month or so, I have been practicing with my camera. I am trying to learn more about lighting, and my camera controls. Some of my practice pictures are on my Instagram account. (So when you’re looking for me, you can find me there on Instagram). I also have been planning a few parties, with one down, and one more to go. Add a few homework assignments in there, and you’ve got the ultimate hectic schedule.
While practicing with my camera, I wanted to practice taking pictures of dark foods, and using dark settings. One of my power hours included this incredible skirt steak that I’m gonna tell you all about….
Here in Texas we’re starting to get that summer Texas heat…. I can feel it…. I don’t particularly care much for the extreme heat here, but I enjoy the grilling sessions it allows in the evenings (because I’m not going out there in the middle of the day to grill – it’s too hot!). A quick grilling dish in my recipe index includes this skirt steak with the chimichurri sauce. I make a quick Brazilian inspired rub for the steaks that is extremely easy to make, as well as the chimichurri sauce. The combination of the Brazilian Spices with the chimichurri sauce creates so many layers of flavor. (It’s as if I’m pairing a good red wine with a Grade A steak.) The combination of flavors seems to intensify due to the added herbs and spices. Don’t be afraid of the skirt steak, just let it marinate with the rub for a bit, grill it, and then garnish it with awesome sauce 🙂
- About 3 pounds of Skirt Steak
- Coarse Salt
- Fresh Cracked Black Pepper
- 2 teaspoons onion powder
- 2 teaspoons ground cumin
- 1 teaspoon ground white pepper
- 1/2 teaspoon ground coriander
- 1 and 1/2 teaspoon chili powder
- 1/2 teaspoon crushed red pepper
- 2 teaspoons garlic powder
- 1 and 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- 1/4 cup vegetable oil
- Chimichurri Sauce:
- 1 cup flat leaf parsley
- 4 garlic cloves finely chopped
- 1/2 cup chopped fresh cilantro (this is about 1/2 small bundle of fresh cilantro before chopping it)
- 1 teaspoon coarse salt
- 1/4 to 1/2 teaspoon crush red pepper
- 1 and 1/2 teaspoon dried oregano
- 1/4 cup red wine vinegar
- 1/2 cup extra virgin olive oil
- 4 tablespoons of hot water
- Freshly crack black pepper to taste
- Salt and Pepper both sides of the skirt steak.
- Mix all of the rub ingredients together in a small bowl.
- Rub the rub mixture onto each side of the meat. Place in container, cover, and let the meat marinate for at least an hour. (I usually let the meat marinate overnight).
- When ready to cook the meat, remove meat from refrigerator (if marinating overnight). Let the meat come to slight room temperature to allow even cooking. (For at least 15 to 20 minutes. You can let it sit out while you prep the grill.)
- Prep your grill. Once the charcoals are gray, and the grill is hot, place the steaks on the grill, close the cover.
- For a medium rare steak, cook the steak for 4 to 6 minutes per each side.
- Remove the steak from the grill, cover the plate/pan of steaks loosely with foil. Let the steaks rests for a few minutes to allow the juices of the meat to redistribute back into the steak, to ensure the steaks are juicy.
- While the steaks rest, mix the Chimichurri Sauce ingredients together, set aside.
- Cut the steaks into thin slices, make sure to cut against the grain when slicing the steaks.
- Garnish the sliced steak with the Chimichurri Sauce, and serve immediately.