Churrasco Steak with Chimichurri
Ingredients
Marinade:
- 80 ml grapeseed oil
- 15 cloves garlic, smashed
- 240 ml thinly sliced onions
- 2 teaspoons dried oregano
- 240 ml orange juice
- One 2-pound skirt steak, cut into four 8-ounce steaks
Chimichurri:
- 8 cloves garlic, minced
- 3 limes, zested and juiced
- 360 ml chopped fresh cilantro
- 240 ml chopped fresh parsley
- 80 ml chopped fresh oregano
- 80 ml red wine vinegar
- 2 teaspoons chile flakes
- 80 ml olive oil
- Kosher salt and black pepper
- 14 g butter
- Juice of 1/2 lime
- 960 ml cooked white rice, for serving
Instructions
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For the marinade: In a large resealable plastic bag, combine the grapeseed oil, garlic, onions, oregano and orange juice. Add the steaks and marinate for 24 hours in the refrigerator to flavour and tenderise the meat.
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For the chimichurri: In a bowl, combine the garlic, lime zest and juice, cilantro, parsley, oregano, vinegar, chile flakes, olive oil and some salt and pepper. Mix well, then cover and refrigerate overnight to allow the flavours to bloom.
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Lightly sprinkle the steaks with salt and pepper and place them on a very hot grill for 3 minutes on each side. Remove the steaks to a plate to rest. Top with butter and lime juice to build flavour.
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Plate each steak with 240 ml of the white rice; spoon some chimichurri over the steaks. Serve with the remaining chimichurri on the side.
Notes
Imported from Mela.
