Churrasco con Chimichurri Recipe - Argentina

Churrasco con Chimichurri

In Argentina, this dish is typically made with the country's famous grass-fed beef, cooked over a wood fire on a grill grate called a parilla or a cast-iron skillet called a chapa. At home, you could use a charcoal or gas grill, a broiler, or even a cast-iron grill pan. If you're using a grill and want to add extra smoke flavor, toss a handful of soaked wood chips over the coals before cooking.

Flank steak is a delicious, but somewhat tough, cut of beef. For the best texture, be sure to rest the steak before serving it and slice it thinly on the diagonal (across the grain) to sever the tough connective tissues. 

yield                                                        active time                                               total time
Makes 4 to 6 servings                                10 min                                                    30 min

Chimichurri is a thick herb sauce that in Argentina is typically served with steak. 

 

Ingredients

• 1 1/2 pounds trimmed flank steak
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon black pepper
• 1 large garlic clove
• 1 1/2 cups fresh cilantro
• 1 1/2 cups fresh flat-leaf parsley
• 1/4 cup distilled white vinegar
• 1/3 cup olive oil
• 1/4 teaspoon cayenne

Preparation

Preheat broiler.
Pat steak dry. Stir together 1 teaspoon salt, cumin, coriander, and pepper in a small bowl and rub mixture onto both sides of steak. Broil steak on a broiler pan about 4 inches from heat 6 minutes per side for medium-rare. Transfer to a cutting board and let stand 5 minutes.
Meanwhile, with motor running, add garlic to a food processor and finely chop. Add cilantro, parsley, vinegar, oil, cayenne, and remaining 1/2 teaspoon salt, then pulse until herbs are finely chopped.
Holding a knife at a 45-degree angle, thinly slice steak. Serve with sauce.

Nutrition Information

per serving (4 servings)

• Calories................................................ 456
• Carbohydrates...................................... 2 g (1%)
• Fat........................................................ 32 g (50%)
• Protein.................................................. 37 g (74%)
• Saturated Fat......................................... 8 g (42%)
• Sodium.................................................. 981 mg (41%)
• Polyunsaturated Fat............................... 3 g
• Fiber....................................................... 1 g (4%)
• Monounsaturated Fat............................. 19 g
• Cholesterol............................................. 116 mg (39%)