Delicious Churrasco with Homemade Chimichurri Recipe
Welcome to the world of authentic Brazilian cuisine with a twist of American flair! As a chef who specializes in both Brazilian and American dishes, I’ve always enjoyed creating unique and exciting recipes that fuse the best of both worlds. And today, I’m excited to share with you my recipe for Churrasco with Chimichurri.
Originating from Latin America, Churrasco is a style of grilled meat that has become increasingly popular in the United States. Typically made with beef tenderloin or skirt steak, this dish is marinated in a flavorful blend of spices and seasoning before being grilled to perfection.
But what sets my Churrasco recipe apart is the tangy and herbaceous Chimichurri sauce that it’s served with. This sauce is made with fresh parsley, mint leaves, cilantro, olive oil, garlic, red chilis, and a touch of white vinegar and lemon juice. It’s bright, refreshing, and absolutely delicious!
Whether you’re looking for an impressive dinner party recipe or just want to try something new for your weeknight meals, my Churrasco with Chimichurri recipe is sure to impress. So fire up your grill, grab some ingredients, and let’s get started on this culinary journey together.
Why You’ll Love This Recipe
Are you ready for a mouth-watering meal that will transport your taste buds to the vibrant streets of Brazil? Introducing the Churrasco with Chimichurri recipe – a flavor-packed dish that is sure to become a hit with your family and friends.
This recipe marries together authentic Brazilian flavors with Latin American influences, creating a fusion of tastes that is both unique and tantalizing. The star of the dish is the beef tenderloin or skirt steak, marinated to perfection and grilled until tender and juicy.
And let’s talk about the chimichurri sauce – a bright and herbaceous sauce originating from Argentina, made with parsley herbs, olive oil, garlic, red chilis, vinegar, and lemon juice. This sauce perfectly complements the smoky flavors of the grilled steak, taking it to an entirely new level.
But what sets this churrasco chimichurri recipe apart is its versatility – it can be served as a dinner centerpiece or sliced up for sandwiches and wraps. And if you’re looking for a healthier option, try serving it alongside a fresh salad or grilled veggies.
In this recipe, every ingredient has been hand-picked and fine-tuned to bring out the best possible flavors. Whether it’s the extra virgin olive oil, fresh garlic cloves, flat leaf parsley or cilantro leaves – every component shines through in this dish.
So why should you love this recipe? Because it’s authentic Brazilian cuisine mixed in with an Argentinian influence that creates an explosion of flavor in your mouth. It’s versatile enough to please even the pickiest eaters and bursts with freshness in every bite. An excellent choice for hosting friends and family gatherings or simply treating yourself after a long working day!
Ingredient List
Here is a list of ingredients you will need to make the authentic Brazilian churrasco with chimichurri recipe:
- 2 lbs of beef tenderloin or skirt steak
- 1/2 cup of extra virgin olive oil
- 1/4 cup of white vinegar
- 4 garlic cloves, minced
- 4 cups of fresh flat leaf parsley, finely chopped
- 1/2 cup of fresh mint leaves, finely chopped
- 2 cups of fresh cilantro leaves, finely chopped
- 2 tablespoons of minced red chili
- Juice of 1 lemon
- Salt and black pepper to taste
The star ingredient here is definitely the beef tenderloin or skirt steak. The quality and cut of meat is crucial when it comes to achieving the optimal texture and flavor for this dish. The chimichurri sauce is also an essential component in this recipe. Made with a blend of fresh herbs, olive oil, garlic, red chilis, and vinegar, it adds a bright herbaceous flavor that really brings out the richness of the meat.
The Recipe How-To
Prep Time: 25 minutes | Cook Time: 10 minutes | Total Time: 35 minutes | Servings: 4
Ingredients:
- 1 pound beef tenderloin or skirt steak, cut into thin slices
- salt to taste
- black pepper to taste
- 4 garlic cloves, minced
- For the marinade:
- ½ cup of water
- ¼ cup of white vinegar
- 2 tablespoons extra virgin olive oil
- 2 cloves of fresh garlic, minced
- For the chimichurri sauce:
- 1 cup flat leaf parsley, finely chopped
- ½ cup fresh cilantro leaf, finely chopped
- ½ cup fresh mint leaves, finely chopped
- 4 garlic cloves, minced
- 1 red chili, seeded and finely minced
- Juice of one lemon
- 2 tablespoons white vinegar
- Salt and pepper to taste
Instructions:
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Season your meat with salt and black pepper to taste.
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In a large bowl, whisk together the water, white vinegar, extra-virgin olive oil and minced garlic. Add the thin sliced meat to cover in the marinade then mix well until incorporated.
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Cover it and refrigerate for at least 1 hour up to an entire day.
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Preheat your grill over high heat. Once hot remove the marinated meat from its bowl and shake off any excess marinade.
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Place it on to a grill pan or over hot coals on the barbecue grill for approximately four minutes each side or until it reaches your desired level of doneness.
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Once your meat is done cooking through transfer it onto a plate and sprinkle with some extra black pepper.
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To make the chimichurri sauce, combine all ingredients in a medium bowl then mix well.
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Season with salt and pepper to taste. Set aside until ready to serve with your grilled meat.
Churrasco is one of my favorite Latin American dishes, that’s why I wanted to share this authentic Brazilian flank steak dish with you. By following these simple steps you’ll enjoy a delicious and flavorful cut of meat served with a bright and herbaceous chimichurri sauce for an ultimate grilling experience.
Substitutions and Variations
Looking to switch things up? Try these substitutions and variations to make this churrasco chimichurri recipe your own.
– Protein: While beef tenderloin or skirt steak are the traditional cuts for churrasco, you can also use other cuts of beef like flank steak or even chicken.
– Chimichurri sauce: Feel free to adjust the ratios and ingredients of the chimichurri sauce to your liking. For example, if you prefer a spicier sauce, add more red chili flakes. Or, if you don’t have fresh herbs on hand, try using dried herbs instead.
– Marinade: If you don’t have all of the ingredients for the marinade, you can still marinate the meat with just salt, pepper, and oil.
– Serving suggestions: While churrasco is traditionally served with chimichurri sauce and grilled vegetables, you can also serve it with a side of rice and beans or a simple salad.
No matter what substitutions or variations you try, this recipe is sure to be a hit at any dinner party or backyard barbecue. Don’t be afraid to get creative and make it your own!
Serving and Pairing
Ready to serve your delicious churrasco steak chimichurri? Here are a few pairing and serving recommendations to help elevate your culinary experience and take the dish up a notch.
The chimichurri sauce complementing your juicy cut of meat is tangy, garlicky, and herbaceous. It is best served fresh, so drizzle some over the steak just before serving or place it on the side for dipping. The sauce pairs well with the beefy, savory flavors of the churrasco steak or grilled skirt steak.
For a complete meal, pair your churrasco with some roasted vegetables like zucchini, bell peppers, or portobello mushrooms. These veggies add color and depth to the dish and offer a healthy balance to the protein-rich steak. You can also opt for a simple salad or grilled corn on the cob for a quick side.
As for beverages, red wines and beers make excellent pairing options. Choose a medium-bodied red like Malbec or Syrah that can hold its own against the robust flavors of beef. If you prefer beer, go for a lager or pilsner that can help cleanse your palate between bites.
Finally, set the mood by creating an inviting atmosphere. Light some candles or dim the lights to promote relaxation and create an intimate ambiance. Play some Latin American music to celebrate this authentic Brazilian meal.
With these recommendations in mind, you’ll be sure to impress your guests with this mouth-watering churrasco chimichurri recipe!
Make-Ahead, Storing and Reheating
One of the best things about churrasco with chimichurri is that it can be made ahead of time and stored easily. If you’re planning to make this recipe for a special occasion, consider marinating the beef tenderloin or skirt steak overnight in the refrigerator. This will give the steak ample time to soak up all the flavors of the marinade.
Once you’ve cooked your grilled skirt steak or beef tenderloin, you can store it in an airtight container in the refrigerator for up to three days. I recommend slicing or cutting the meat into portions before storing for optimal reheating efficiency.
When it’s time to enjoy your churrasco steak chimichurri again, simply heat up a cast iron skillet on medium-high heat, add a splash of olive oil, and sear your sliced meat until warmed through. Overheating can dry out your juicy, flavorful steak, so be careful not to overdo it.
If you happen to have some leftover chimichurri sauce churrasco, don’t throw it away! Simply transfer it to an airtight container and store it in the refrigerator for up to five days. The bright herbaceous sauce originating from Latin America can also be used as a marinade, salad dressing or dipping sauce throughout the week.
Overall, this churrasco chimichurri recipe is highly adaptable and convenient for busy weeknight dinners or special occasions. By making-ahead and storing components of this recipe, you’ll save time and effort while also ensuring that leftovers remain fresh and delicious.
Tips for Perfect Results
As a chef specializing in both Brazilian and American cuisine, I have some tips to make sure your churrasco with chimichurri recipe comes out perfect. Here are my top tips:
1. Marinate the Meat: Take the time to marinate the beef tenderloin or skirt steak for at least one hour or even overnight if you can. A good marinade should have water, white vinegar, olive oil, garlic cloves and a combination of fresh herbs such as cilantro leaf, flat-leaf parsley, and fresh mint leaves. This will help tenderize the meat and add flavor.
2. Grill the Meat to Perfection: It’s crucial to get the grilling right for this recipe as it requires a medium-rare steak for optimum flavors. You can prepare your grill beforehand by heating it up to high temperature and brushing it with oil to avoid sticking. Grill your marinated beef tenderloin or skirt steak for about 3-4 minutes per side.
3. Let the Meat Rest Before Cutting: This is an important step because cutting the meat right after you remove it from heat will cause all the juices to pour out, leaving a dry texture behind. Instead, let the meat rest for about 5-7 minutes before cutting it.
4. Use Fresh Ingredients: The key to a delicious chimichurri sauce is using fresh ingredients such as fresh garlic cloves, flat leaf parsley, and red chilis that are finely chopped. These ingredients will make your sauce bright and herbaceous, which is perfect for grilled steak churrasco.
5. Seasoning is Crucial: Make sure to season your meat with black pepper and salt right before grilling. You can also add a chimichurri sauce churrasco on top of your cooked steak for additional flavor.
Following these tips will ensure that your churrasco with chimichurri recipe comes out perfect every time!
FAQ
As you begin to master the art of making churrasco with chimichurri, you may encounter some questions along the way. Don’t worry, I’ve got you covered! Below are some frequently asked questions that I’ve compiled to help you troubleshoot any issues that may arise during preparation or serving. Let’s dive in to item (9) FAQ.
What kind of steak goes with chimichurri?
When it comes to pairing steak with Chimichurri Sauce, South Americans usually prefer cuts with robust beefy flavor such as flat iron, skirt, or flank. But don’t let these suggestions limit you as Chimichurri Sauce works well with any type of steak.
What does chimichurri go best with?
Want to take your dishes to the next level? Look no further than chimichurri sauce! Perfect for a variety of proteins and veggies, this versatile sauce can be used in a multitude of ways. From pairing it with grilled steak or pork chops, to roasted chicken, or even drizzling it over veggies, this zesty sauce is sure to impress anyone’s taste buds. Don’t be afraid to get creative and experiment with different dishes – the possibilities are endless with chimichurri!
What is churrasco sauce made of?
The recommended sauce for our churrasco dish is known as chimichurri. This sauce, originating from Argentina, is a flavorful blend of various herbs like parsley, garlic, and red chilis mixed with olive oil, lemon juice, and coarse salt.
What cut of meat is best for churrasco?
To prepare a mouth-watering Churrasco, the key is to select the right cut of meat. While the recipe varies by region, it’s commonly agreed that skirt steak is the most suitable cut to use.
Bottom Line
In conclusion, churrasco with chimichurri is a delicious and versatile dish that combines the best of Brazilian and American cuisines. With its tender and flavorful cuts of beef, aromatic chimichurri sauce, and simple yet bold seasoning, this recipe is sure to be a crowd-pleaser at any dinner party or family gathering.
Not only is it easy to make with just a few simple ingredients, but it’s also customizable to your taste preferences. Whether you prefer a spicier chimichurri sauce or a milder seasoning blend, there are endless variations to suit your individual palate.
So why not give this churrasco with chimichurri recipe a try? It’s the perfect way to take your taste buds on a journey to Latin America and experience the authentic flavors of Brazil. And who knows, you may just discover your new favorite meal!
Churrasco With Chimichurri Recipe
Ingredients
- 1 (1 1/2 lb) beef tenderloin (5 to 6-inch piece)
Three Herb Chimichurri
- 1 cup cilantro leaf
- 1/2 cup fresh mint leaves
- 1 cup flat leaf parsley
- 6 fresh garlic cloves, peeled
- 1/2 teaspoon hot pepper flakes
- 1 cup extra virgin olive oil
- 1/3 cup white vinegar
- 1/3 cup water
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- 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 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 a meat cleaver 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 your grill for direct grilling and preheat to high.
- (We have done this on our gas grill and it was awesome, and we have done it on the charcoal grill with smoke chips - yummy!).
- 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 slice 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.
- (We actually prefer it without the additional sauce on the side).
- (Do not overcook, it is not nearly as good well done!).
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Dora
Dora is a chef well-versed in Brazilian and American cuisine. After a hard day's work in the kitchen of her restaurant, she finds the time to jot down recipes for her food blog. Her recipes are sure to delight foodies everywhere, as she strives to make each one unique and enjoyable to read.