Churrasco with Chimichurri

A classic South American grilled skirt steak served with a vibrant and garlicky herb sauce.

Ingredients

Steak

• 1kg skirt steak
• 30ml olive oil
• 10g sea salt
• 5g cracked black pepper

Sauce

• 50g fresh parsley, chopped
• 15g garlic, minced
• 60ml olive oil
• 30ml red wine vinegar
• 2g red pepper flakes
• 2g dried oregano
• 2g salt

Preparation

Sauce

1. In a medium bowl, combine the parsley, garlic, 60ml oil, and 30ml vinegar
2. Stir in the pepper flakes, oregano, and salt until well mixed
3. Let the sauce sit at room temperature for 20 minutes to allow the flavors to meld

Grilling

1. Preheat your grill to a high heat of 230 Celsius
2. Brush the steak with 30ml olive oil and season generously with sea salt and black pepper
3. Grill the steak for 4 minutes per side for a perfect medium-rare finish
4. Remove the steak from the heat and let it rest for 10 minutes before slicing against the grain

Tips

• Ensure the grill is very hot to get a proper sear without overcooking the thin steak
• Make the chimichurri sauce a few hours in advance for a more developed flavor
• Use a sharp knife to slice the steak very thinly across the fibers for maximum tenderness