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Churrasco steak served
Delicious South American grilled steak with chimichurri sauce

Churrasco steak with chimichurri

Author: Flavelo
Recipes Main Courses
Churrasco is not just a dish, but the essence of the South American way of life: fire, meat and passion. The secret is the meeting of the elemental taste of beef and the fresh, vinegary-spicy Chimichurri sauce. The smoke of the embers permeates the fattier, more characterful meats, which is perfectly balanced by the acidity of the sauce and the freshness of the green herbs. A true 'gaucho' (South American cowboy) feast.
🕒 Prep Time 40 mins
🍳 Cook Time 10 mins
⌛ Total Time 50 mins
🍽️ Servings 4 servings
🔥 Calories 750 kcal
🌍 Cuisine Latin American

Ingredients

Equipment Needed

  • Griddle pan or garden grill
  • Tongs
  • Chopping board
  • Brush (for basting)

Instructions

1 ✓

Take the meat out of the fridge at least 30 minutes before cooking so it is at room temperature. Make a quick marinade: mix the olive oil, crushed garlic, finely chopped herbs and lemon juice.

Tip: Cold meat cools down the surface of the hot pan, preventing the desired crust from forming. Room temperature helps even cooking.
2 ✓

Brush the steaks thinly with the marinade and let stand for 20-30 minutes.

Tip: The oily marinade helps heat transfer and adds flavour, but wipe off the excess before cooking so the garlic doesn't burn.
3 ✓

Heat the griddle pan until smoking hot. Salt the meat generously, then place in the pan. Cook for 3-4 minutes per side (depending on thickness) for medium.

Tip: Do not move the meat for the first 2 minutes! Let the caramelised crust (Maillard reaction) form, which will release from the grill.
4 ✓

Remove the meat and rest on a board or plate, loosely covered with foil for 5-10 minutes.

Tip: During cooking, the juices migrate to the centre of the meat away from the heat. When resting, these flow back between the fibres, making the steak juicy.
5 ✓

Serve drizzled with Chimichurri sauce. The acidic, spicy sauce 'cuts' through the richness of the meat.

Tip: Do not cook the Chimichurri, it is best fresh!

Recipe FAQ

Which meat should I choose?
Although fillet is tender, a fattier, more characterful cut like Sirloin or Rib-eye suits Churrasco better, because the fat gives the flavour.
When should I salt it?
Immediately before cooking! If you salt it too early, the salt draws water out of the meat, and it will steam instead of sear.

Ingredients

  • 1 kg Beef (Sirloin or Rib-eye steaks)
  • 4 cloves Garlic (crushed)
  • 50 ml Olive oil
  • 1 bunch Fresh parsley (for the marinade)
  • 10 g Fresh coriander (optional)
  • 20 ml Lemon juice (or red wine vinegar)
  • 2 tsp Coarse salt (Kosher or sea salt)
  • 1 tsp Freshly ground black pepper
  • 150 ml Chimichurri sauce (ready-made or homemade)