Churrasco with ChimichurriChurrasco with Chimichurri
Churrasco with Chimichurri
Churrasco with Chimichurri
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Recipe - The Fairway Market Corporate
Churrasco with Chimichurri
Churrasco with Chimichurri
Prep Time10 Minutes
Servings6
Cook Time5 Minutes
Ingredients
2 lbs. Skirt Steak
12 Garlic Cloves, divided
2 cups Orange Juice (freshly squeezed if possible)
1 ½ cups Bowl & Basket Olive Oil, divided
½ cup Water
2 Serrano Chiles, de-seeded and chopped
2 cups Roughly Chopped Parsley
2 tbsp Bowl & Basket Red Wine Vinegar
Zest and Juice from 2 limes
1 tsp Red Chili Flakes, or more/less if desired
Salt, to taste
Pepper, to taste
Directions
  1. First, make the marinade. Combine 6 garlic cloves, orange juice, ½ cup of the olive oil, water and chiles in a blender or food processor and blend until smooth. Add steak to a container with a lid (or a Ziploc bag) and add the marinade. Top/seal container and place in fridge for 1 hr. to marinate.
  2. Make the chimichurri: Combine the remaining 6 garlic cloves, 1 cup olive oil, red wine vinegar, parsley, lime juice and zest and red chili flakes in a food processor and pulse until chimichurri is desired consistency. Add salt and pepper to taste.
  3. When ready to cook the steak, preheat the grill to 450 degrees and oil the grill grates. Remove steak from marinade and pat dry. Season with salt and pepper on each side, then grill to desired level of doneness, about 2-3 min per side for medium. Remove from grill and cover loosely with foil to rest.
  4. Serve steak with chimichurri sauce.
10 minutes
Prep Time
5 minutes
Cook Time
6
Servings

Shop Ingredients

Makes 6 servings
2 lbs. Skirt Steak
Nature's Reserve Grass Fed Beef, Inside Skirt Steak
Nature's Reserve Grass Fed Beef, Inside Skirt Steak
$7.99 avg/ea$9.99/lb
12 Garlic Cloves, divided
Bowl & Basket Garlic, 5 count, 5 oz
Bowl & Basket Garlic, 5 count, 5 oz
$2.99$0.60/oz
2 cups Orange Juice (freshly squeezed if possible)
Navel Orange, 1 each
Navel Orange, 1 each
$1.67
1 ½ cups Bowl & Basket Olive Oil, divided
Bowl & Basket Extra Virgin Olive Oil, 51 fl oz
Bowl & Basket Extra Virgin Olive Oil, 51 fl oz
$20.99$0.41/fl oz
½ cup Water
Bowl & Basket Spring Water, 16.9 fl oz, 24 count
Bowl & Basket Spring Water, 16.9 fl oz, 24 count
On Sale!
$3.69 was $4.49$0.01/fl oz
2 Serrano Chiles, de-seeded and chopped
Serrano Pepper, 1 ct, 1 oz
Serrano Pepper, 1 ct, 1 oz
$0.31 avg/ea$4.99/lb
2 cups Roughly Chopped Parsley
Parsley Organically Grown - Curly, 1 each
Parsley Organically Grown - Curly, 1 each
$1.99
2 tbsp Bowl & Basket Red Wine Vinegar
Bowl & Basket Red Wine Vinegar, 16.9 fl oz
Bowl & Basket Red Wine Vinegar, 16.9 fl oz
$2.29$0.14/fl oz
Zest and Juice from 2 limes
Organic Limes, 1 each
Organic Limes, 1 each
$0.79
1 tsp Red Chili Flakes, or more/less if desired
Badia Crushed Red Pepper, 12 oz
Badia Crushed Red Pepper, 12 oz
$6.99$0.58/oz
Salt, to taste
Hain Pure Foods Iodized Sea Salt, 21 oz
Hain Pure Foods Iodized Sea Salt, 21 oz
$3.49$0.17/oz
Pepper, to taste
Fairway Crushed Chili Peppers, 4.9 oz
Fairway Crushed Chili Peppers, 4.9 oz
$7.99$1.63/oz

Directions

  1. First, make the marinade. Combine 6 garlic cloves, orange juice, ½ cup of the olive oil, water and chiles in a blender or food processor and blend until smooth. Add steak to a container with a lid (or a Ziploc bag) and add the marinade. Top/seal container and place in fridge for 1 hr. to marinate.
  2. Make the chimichurri: Combine the remaining 6 garlic cloves, 1 cup olive oil, red wine vinegar, parsley, lime juice and zest and red chili flakes in a food processor and pulse until chimichurri is desired consistency. Add salt and pepper to taste.
  3. When ready to cook the steak, preheat the grill to 450 degrees and oil the grill grates. Remove steak from marinade and pat dry. Season with salt and pepper on each side, then grill to desired level of doneness, about 2-3 min per side for medium. Remove from grill and cover loosely with foil to rest.
  4. Serve steak with chimichurri sauce.