Churrasco with Chimichurri Sauce….
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:
- If frozen remove from the freezer the night before and place in the refrigerator in a dish
- The following day remove from the fridge and allow the churrasco to come to room temperature
- Drizzle the extra-virgin olive oil over the steak
- Add salt to both sides of the steak and allow to sit for 20 min
- Steak can be cooked on an outside grill or done on a stove top with a cast iron skillet
- Depending on method of cooking used; pre-heat your choice of cooking method to high heat until it appears to be slightly smoking
- Place steak on grill and cook 5 to 7 min on either side or 140 F for medium /160 F for well done.
- 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.
- Enjoy your trip to Argentina!!
For the chimichurri sauce:
- Combine hot water, oregano, and salt in small bowl; let stand 5 minutes to soften oregano.
- Pulse parsley, cilantro, garlic, and red pepper flakes in food processor until coarsely chopped, about ten 1-second pulses.
- Add water mixture and vinegar and pulse briefly to combine.
- Transfer mixture to medium bowl and slowly whisk in oil until incorporated and mixture is emulsified.
- Cover with plastic wrap and let stand at room temperature at least 1 hour
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