Churrasco with Chimichurri
Ingredients
For the Chimichurri Sauce:
1 cup fresh parsley
1 cup fresh cilantro
1/4-1/3 cup olive oil
1/2 medium onion, diced
3 garlic cloves
3 tablespoons fresh lime juice
2 tablespoons red wine vinegar
1/2 teaspoon salt
1/2 teaspoon pepper
Optional: 1/4 teaspoon red pepper flakes
For the Skirt Steak:
2/3 cup olive oil
1/2 cup fresh orange juice
1/3 cup fresh lime juice
1/4 cup soy sauce
1/4 cup Worcestershire sauce
3 tablespoons apple cider or red wine vinegar
4 garlic cloves, minced
1 pound skirt steak
For the Rice:
1 cup rice
2 cups water
Pinch of salt
Cooking Instructions
For the Marinade and Skirt Steak:
Prepare the Marinade: In a bowl, combine olive oil, orange juice, lime juice, soy sauce, Worcestershire sauce, vinegar, and minced garlic. Whisk well.
Marinate the Steak: Place the steak in a large resealable plastic bag. Pour the marinade over the steak, ensuring it's fully coated. Seal and marinate in the fridge for up to 6 hours.
Grill the Steak: Preheat the grill to medium-high. Remove steak from the marinade, season with salt and pepper, and grill to your desired doneness, about 3-4 minutes per side for medium-rare. Let it rest before slicing.
For the Chimichurri Sauce:
Blend Ingredients: In a blender or food processor, blend parsley, cilantro, olive oil, onion, garlic, lime juice, vinegar, salt, pepper, and red pepper flakes (optional) until smooth.
For the Rice:
Cook the Rice: Bring water to a boil in a saucepan. Add rice and a pinch of salt. Lower the heat, cover, and simmer for 18-20 minutes or until water is absorbed. Let sit covered for 5 minutes, then fluff with a fork.
Serve the grilled skirt steak sliced with a generous helping of chimichurri sauce on top, accompanied by a side of fluffy rice for a complete and flavorful meal.
Total Meal Nutrition (Per Serving):
Calories: ~750-850 calories
Protein: ~28-34g
Fat: ~45-51g
Carbohydrates: ~50-65g
Fiber: ~1.5-3g
Sugars: ~5-10g
Sodium: ~800-1002mg
