Brickell Foodie

Ingredients

For the chimichurri sauce:

• 1/4cup hot water
• 2teaspoons dried oregano
• 2teaspoons kosher salt (see note)
• 1 1/3cups loosely packed flat-leaf parsley leaves
• 2/3cup loosely packed cilantro leaves
• 6medium garlic cloves , minced or pressed through garlic press (about 2 tablespoons)
• 1/2teaspoon red pepper flakes
• 1/4cup red wine vinegar
• 1/2cup extra-virgin olive oil

For the churrasco:

• Churrasco 8 to 12 oz ( weight can vary however thickness is generally the same due to the cut of meat)
• 2 tbsp of a good extra-virgin olive oil
• 1 tbsp of kosher sea salt

Instructions

For the churrasco:

1. If frozen remove from the freezer the night before and place in the refrigerator in a dish
2. The following day remove from the fridge and allow the churrasco to come to room temperature
3. Drizzle the extra-virgin olive oil over the steak
4. Add salt to both sides of the steak and allow to sit for 20 min
5. Steak can be cooked on an outside grill or done on a stove top with a cast iron skillet
6. Depending on method of cooking used; pre-heat your choice of cooking method to high heat until it appears to be slightly smoking
7. Place steak on grill and cook 5 to 7 min on either side or 140 F for  medium /160 F for well done.
8. Remove steak and place in a dish; cover with foil and allow to rest for 5 min  before serving. This allows the juices to redistribute in the steak.
9. Enjoy your trip to Argentina!!

For the chimichurri sauce:

1. Combine hot water, oregano, and salt in small bowl; let stand 5 minutes to soften oregano.
2. Pulse parsley, cilantro, garlic, and red pepper flakes in food processor until coarsely chopped, about ten 1-second pulses.
3. Add water mixture and vinegar and pulse briefly to combine.
4. Transfer mixture to medium bowl and slowly whisk in oil until incorporated and mixture is emulsified.
5. Cover with plastic wrap and let stand at room temperature at least 1 hour