Churrasco with Chimichurri

Recipe - Dearborn Market

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

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.
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.
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.
Serve steak with chimichurri sauce.

10 minutes

Prep Time

5 minutes

Cook Time

Servings

Shop Ingredients

Makes 6 servings

2 lbs. Skirt Steak

Nature's Reserve Grass Fed Beef, Inside Skirt Steak

Add Nature's Reserve Grass Fed Beef, Inside Skirt Steak to Favorites.Add Nature's Reserve Grass Fed Beef, Inside Skirt Steak to Favorites.

$7.19 avg/ea$8.99/lb

12 Garlic Cloves, divided

Bowl & Basket Garlic, 5 count, 5 oz

Add Bowl & Basket Garlic, 5 count, 5 oz to Favorites.Add Bowl & Basket Garlic, 5 count, 5 oz to Favorites.

$2.49$0.50/oz

2 cups Orange Juice (freshly squeezed if possible)

Navel Orange, 1 each

Add Navel Orange, 1 each to Favorites.Add Navel Orange, 1 each to Favorites.

$1.25

1 ½ cups Bowl & Basket Olive Oil, divided

Not Available

½ cup Water

Poland Spring 100% Natural Spring Water, 16.9 fl oz, 24 count

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$7.49$0.02/fl oz

2 Serrano Chiles, de-seeded and chopped

Serrano Pepper, 1 ct, 1 oz

Add Serrano Pepper, 1 ct, 1 oz to Favorites.Add Serrano Pepper, 1 ct, 1 oz to Favorites.

$0.37 avg/ea$5.99/lb

2 cups Roughly Chopped Parsley

Curly Parsley, 1 bunch, 1 each

Add Curly Parsley, 1 bunch, 1 each to Favorites.Add Curly Parsley, 1 bunch, 1 each to Favorites.

$2.49

2 tbsp Bowl & Basket Red Wine Vinegar

Not Available

Zest and Juice from 2 limes

Bagged Limes - 2lb, 2 pound

Add Bagged Limes - 2lb, 2 pound to Favorites.Add Bagged Limes - 2lb, 2 pound to Favorites.

$3.99$2.00/lb

1 tsp Red Chili Flakes, or more/less if desired

McCormick Red Pepper - Crushed, 1.5 oz

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$3.19$2.13/oz

Salt, to taste

Maldon Sea Salt Flakes, 8.5 oz

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$6.49$0.76/oz

Pepper, to taste

Mini Sweet Peppers 2 Lb Bag, 2 pound

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$6.99$3.50/lb

Directions

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.
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.
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.
Serve steak with chimichurri sauce.