Best Churrasco Steak With Chimichurri Recipes

CHURRASCO STRIP STEAK WITH CHIMICHURRI SAUCE

Steps:

• Start early in the Morning, remove the boot strap tendon sometimes found on the outside edge of the steaks.
• Pour on marinade and let them stand all day.
• Using parsley leaves fill measuring cup to make 1 full packed cup.
• Mix together all sauce ingredients except oil in a food processor or blender to form a paste.
• Dribble in a little oil at a time until fully blended.
• Taste, add more seasonings if desired.
• Set aside.
• Take steaks out of marinade and pat dry.
• Grill on hot grill until medium-rare (Ok, Hubby teases me, I like mine a little more done than that).
• Serve with some sauce spooned over each steak.

CHURRASCO STRIP STEAK WITH CHIMICHURRI SAUCE

Steps:

• Get up early in the morning and remove the bootstrap tendon sometimes found on the outside edge of the steaks, so they won't curl when you cook them. Pour on the marinade and let them soak up flavor all day.
• Whip up a batch of sauce. Pick off the parsley leaves to make a packed cup. Toss them in a processor or blender with the garlic, lemon juice, red pepper flakes, salt, cumin, and oregano. Process to a paste, scraping down the workbowl several times. With the processor running, slowly dribble in the olive oil til fully blended. Taste and fix up the seasonings. Set aside.
• Fire up the grill. Take the steaks out of the marinade and pat dry. Grill over hot coals til medium-rare (see page 34). When they're done, pull them off the grill and throw them on some plates. While they're still sizzling, spoon some sauce over each steak and let the flavors and aromas blow your mind.

CHURRASCO WITH CHIMICHURRI

Steps:

• Prepare the chimichurri. Combine the herbs and garlic in a food processor and finely chop. Add the oil, vinegar, water, salt, pepper and hot pepper flakes and process to make a thick sauce. Correct the seasoning, adding salt or vinegar, to taste. The chimichurri should be highly seasoned. Pour a 1/4 of the chimichurri into a baking dish just large enough to hold the tenderloin.
• Holding the knife parallel to the cutting board, cut the tenderloin lengthwise into 4 flat even slices. Place each slice between 2 sheets of plastic wrap and pound with the side of a cleaver (or a scaloppini pounder) to a thickness of 1/4-inch. Arrange the steaks on top of the chimichurri in the baking dish. Pour another 1/4 of the chimichurri on top. Marinate the beef for 30 minutes to 1 hour.
• Set up the grill for direct grilling and preheat to high. If using charcoal, toss the chips directly on the coals. If using gas, place them in the smoker box and preheat until you see smoke. If your grill lacks a smoker box, use a foil smoking pouch. Arrange the beef slices on the grate on the diagonal and grill until cooked to taste, about 2 minutes a side for medium-rare, rotating the slices 90 degrees after 1 minute to create an attractive crosshatch of grill marks. Transfer the churrasco to plates or a platter and serve with the remaining chimichurri sauce on the side.

GRILLED TENDERLOIN CHURRASCO WITH 3-HERB CHIMICHURRI

Steps:

• For the beef: Put the tenderloin in a medium bowl and add the thyme, salt, garlic, and pepper. Let marinate in the refrigerator for 1 hour.
• Preheat the grill (gas or charcoal is fine) to 500 degrees F.
• Once hot, put the tenderloin on the grill and cook for 5 to 8 minutes per side. Stick in a Dutch oven and add the veggie stock. Let simmer for 15 minutes.
• For the chimichurri sauce: Add the tarragon, oregano, sage, olive oil, lemon juice, roasted garlic, and sea salt into a blender and blend until completely mixed. Spoon sauce over the tenderloin and serve.