Brazilian Steak with Chimichurri Sauce Recipe
Juicy Brazilian steak marinated in garlic, citrus, and herbs, then seared hot for a perfect crust. Easy, bold flavor and topped with fresh chimichurri.
Servings 4
Calories 904kcal
Ingredients
Steak and Marinade Ingredients
- 3 pounds skirt steak
- 1/2 tablespoon ground cumin
- 3 teaspoons oregano
- 2 teaspoons ground thyme
- 1 juice of one lime
- ¼ cup olive oil
- coarse salt
- fresh cracked black pepper
Chimichurri Sauce Ingredients
- 1 cup flat leaf parsley
- 4 garlic cloves finely chopped
- ½ cup chopped fresh cilantro (this is about ½ small bundle of fresh cilantro before chopping it)
- 1 teaspoon coarse salt
- ¼ - ½ teaspoon crushed red pepper
- 1 ½ teaspoon dried oregano
- ¼ cup red wine vinegar
- ½ cup extra virgin olive oil
- 4 tablespoons of hot water
- freshly crack black pepper to taste
Instructions
- Mix the cumin, oregano, thyme, olive oil, lime juice together in a bowl.
- Place meat in container that can be stored in refrigerator during the marinating process.
- Rub the season mixture onto each side of the meat.
- Salt and Pepper both sides of the skirt steak.
- Cover the container with foil or plastic, place the container in the fridge and let the meat marinate for at least 30 minutes.
- When ready to cook the meat, remove meat from refrigerator. Let the meat come to a slight room temperature to allow for even cooking, by letting it sit for at least 15 to 20 minutes. You can let it sit out while you prep the grill or skillet.
- Prep your grill. Or heat your cast iron pan using medium high heat.
- Once the charcoals are gray, and the grill is hot, place the steaks on the grill, close the cover. Or place the meat in the pan on the stove top. Cook the meat for about 3 to 4 minutes each side for medium rare results.
- Remove the meat from the grill/pan, place the meat on a pan or plate and loosely cover the pan or plate the meat is in with foil. Let the meat rests for a few minutes to allow the juices of the meat to redistribute, to ensure the meat is juicy.
- While the meat rests, mix the sauce ingredients together, set aside.
- Cut the meat into thin slices, cutting against the grain when slicing the meat.
- Garnish the meat with the sauce and serve.
Nutrition
Calories: 904kcal | Carbohydrates: 5g | Protein: 75g | Fat: 66g | Saturated Fat: 15g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 41g | Trans Fat: 1g | Cholesterol: 214mg | Sodium: 823mg | Potassium: 1162mg | Fiber: 2g | Sugar: 0.4g | Vitamin A: 1534IU | Vitamin C: 24mg | Calcium: 104mg | Iron: 9mg