Churrasco Steak With Chimichurri
Serves: 4
Cierra Adams
1 January 1970
Based on User reviews:
46
Spice
43
Sweetness
55
Sourness
40
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1 cup
Grapeseed Oil8 cloves
Garlic (minced)1 cup
Onion (thinly sliced)1 cup
Oregano (chopped fresh)1 cup
Orange Juice1.5 cups
Cilantro (chopped fresh)1 cup
Parsley (chopped fresh)1 cup
Red Wine Vinegar1 cup
Olive Oil1 tbsp
ButterDirections:
1
For the marinade: In a large resealable plastic bag, combine the grapeseed oil, garlic, onions, oregano and orange juice
2
Add the steaks and marinate for 24 hours in the refrigerator to flavor and tenderize the meat
3
For the chimichurri: In a bowl, combine the garlic, lime zest and juice, cilantro, parsley, oregano, vinegar, chile flakes, olive oil and some salt and pepper
4
Mix well, then cover and refrigerate overnight to allow the flavors to bloom
5
Lightly sprinkle the steaks with salt and pepper and place them on a very hot grill for 3 minutes on each side
6
Remove the steaks to a plate to rest
7
Top with butter and lime juice to build flavor
8
Plate each steak with 1 cup of the white rice; spoon some chimichurri over the steaks
9
Serve with the remaining chimichurri on the side