Made This?
Let us know what you think in the comments down below!
While its exact definition can vary from country to country, churrasco is a Portuguese-Brazilian term that broadly refers to grilled meat. If you haven’t experienced one of the Brazilian steakhouses, known as Churrascaria, popularized in the U.S. or traveled in Latin America—where most countries have their own variation on this cooking style—you can now experience the flavors at home with my homemade churrasco recipe. This smoky, grilled steak recipe, complete with homemade chimichurri, is the perfect summer dinner to impress, or to simply treat yourself.
Because you really want to cook churrasco on high heat, it is important that you prepare your grill for medium-high heat and then let it come up to temperature for about 5 minutes before you add the meat on. As you wait, pat the steak dry with paper towels to remove any excess moisture and then season both sides with salt and pepper.
Once the grill is hot, add the steak and cook for about 6 minutes on each side for a medium-rare cook. If your steak is thicker it may need a little more time, and the inverse is true if it is a very thin cut. You want the internal temperature to read around 130° to 135° for a medium-rare flank steak. Once it is finished cooking, remove the steak from the grill and transfer it to a cutting board. Let it rest undisturbed for 10 minutes. This helps the steak to retain as much moisture and flavor as possible, and cutting into it before resting will release all of that liquid.
After waiting 10 minutes, slice the steak thinly against the grain and transfer the pieces to a platter. Spoon the cut steak over with chimichurri and serve.
The full list of ingredients and instructions can be found in the recipe below.
For a meat heavy dish like this, you really need a starch or vegetables to compliment it. I suggest serving this dish alongside roasted potatoes, grilled tomatoes, maduros, or rice.
The cooked steak will keep in an airtight container in the refrigerator for 3 to 4 days, or up to 3 months in the freezer.
You can prepare the chimichurri in advance, or store leftovers in an airtight container in the refrigerator for up to 5 days. To ensure max freshness, keep the herbs and other little bits submerged in the oil, adding an extra drizzle on top before storing, if needed.
(1 1/2-lb.) flank steak (about 1/2" thick), cut in half crosswise
Kosher salt
Freshly ground black pepper
Chimichurri, for serving
Let us know what you think in the comments down below!
19 State Fair Recipes To Make At Home
15 Editor-Approved No-Bake Desserts
39 Best Grilled Vegetable Recipes
Happy Hour Sips & Snacks