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Flavorful Churrasco Steak Recipe with Easy Zesty Chimichurri Sauce

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A bold and uncomplicated churrasco steak paired with a bright, herby chimichurri sauce that balances smoky meat with fresh zest. Perfect for quick weeknight meals or entertaining guests.

Ingredients

Scale
  • 1 ½ pounds (680 g) flank steak, trimmed
  • 3 cloves garlic, minced
  • 2 tablespoons fresh lime juice
  • 2 tablespoons olive oil (extra virgin preferred)
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 cup fresh parsley leaves, packed
  • ¼ cup fresh oregano leaves (optional)
  • 4 cloves garlic, roughly chopped
  • ½ cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon crushed red pepper flakes
  • ½ teaspoon kosher salt
  • Freshly ground black pepper, to taste

Instructions

  1. Prepare the Marinade: In a bowl, mix the minced garlic, lime juice, olive oil, smoked paprika, cumin, salt, and pepper. Whisk together until combined (about 3 minutes).
  2. Marinate the Steak: Place the flank steak in a shallow dish or resealable bag. Pour the marinade over, coating evenly. Marinate at room temperature for 20-30 minutes or refrigerate up to 2 hours. Avoid marinating longer than 4 hours.
  3. Make the Chimichurri Sauce: Combine parsley, oregano, garlic, red wine vinegar, red pepper flakes, salt, and pepper in a food processor. Pulse until finely chopped but still a bit chunky. Slowly stream in olive oil while pulsing to emulsify. Adjust seasoning to taste (about 10 minutes).
  4. Preheat the Grill or Pan: Heat grill to 450-500°F (232-260°C) or grill pan over medium-high heat for at least 5 minutes.
  5. Grill the Steak: Place marinated steak on grill. Cook 4-5 minutes per side for medium-rare (about 1 inch thick). Use tongs to flip. Aim for internal temperature of 130-135°F (54-57°C) if using a meat thermometer.
  6. Rest the Steak: Transfer steak to cutting board, tent loosely with foil, and rest for 5-10 minutes to redistribute juices.
  7. Slice and Serve: Slice steak thinly against the grain. Spoon chimichurri over slices or serve on the side. Enjoy immediately.

Notes

Avoid marinating steak longer than 4 hours to prevent meat breakdown. Let steak rest after grilling to keep it juicy. Use tongs to flip steak to avoid piercing and losing juices. Chimichurri tastes better after sitting for a few hours or overnight. If no grill available, broiling or pan-searing in a cast-iron skillet works well.

Nutrition

Keywords: churrasco steak, chimichurri sauce, grilled steak, flank steak recipe, easy steak marinade, zesty sauce, quick dinner, backyard grilling

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