Churrascos Chimichurri Sauce Recipes

CHURRASCO'S CHIMICHURRI SAUCE

Steps:

• In a medium bowl, combine all ingredients, whisking to mix well.
• Let stand for 2 hours before using, to blend flavors.
• Refrigerate leftovers.

CHURRASCO WITH CHIMICHURRI

Steps:

• Prepare the chimichurri. Combine the herbs and garlic in a food processor and finely chop. Add the oil, vinegar, water, salt, pepper and hot pepper flakes and process to make a thick sauce. Correct the seasoning, adding salt or vinegar, to taste. The chimichurri should be highly seasoned. Pour a 1/4 of the chimichurri into a baking dish just large enough to hold the tenderloin.
• Holding the knife parallel to the cutting board, cut the tenderloin lengthwise into 4 flat even slices. Place each slice between 2 sheets of plastic wrap and pound with the side of a cleaver (or a scaloppini pounder) to a thickness of 1/4-inch. Arrange the steaks on top of the chimichurri in the baking dish. Pour another 1/4 of the chimichurri on top. Marinate the beef for 30 minutes to 1 hour.
• Set up the grill for direct grilling and preheat to high. If using charcoal, toss the chips directly on the coals. If using gas, place them in the smoker box and preheat until you see smoke. If your grill lacks a smoker box, use a foil smoking pouch. Arrange the beef slices on the grate on the diagonal and grill until cooked to taste, about 2 minutes a side for medium-rare, rotating the slices 90 degrees after 1 minute to create an attractive crosshatch of grill marks. Transfer the churrasco to plates or a platter and serve with the remaining chimichurri sauce on the side.

CHURRASCO STEAK WITH CHIMICHURRI

Steps:

• 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 flavor and tenderize the meat.
• 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 flavors to bloom.
• 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 flavor.
• Plate each steak with 1 cup of the white rice; spoon some chimichurri over the steaks. Serve with the remaining chimichurri on the side.

CHURRASCO STRIP STEAK WITH CHIMICHURRI SAUCE

Steps:

• Start early in the Morning, remove the boot strap tendon sometimes found on the outside edge of the steaks.
• Pour on marinade and let them stand all day.
• Using parsley leaves fill measuring cup to make 1 full packed cup.
• Mix together all sauce ingredients except oil in a food processor or blender to form a paste.
• Dribble in a little oil at a time until fully blended.
• Taste, add more seasonings if desired.
• Set aside.
• Take steaks out of marinade and pat dry.
• Grill on hot grill until medium-rare (Ok, Hubby teases me, I like mine a little more done than that).
• Serve with some sauce spooned over each steak.

CHURRASCO WITH CHIMICHURRI SAUCE

Steps:

• Trim fat from steak, and set aside. Combine cilantro and next 9 ingredients (cilantro through bay leaves) in a large zip-top plastic bag. Add steak to bag, and seal. Marinate in refrigerator for 4 hours, turning occasionally. Remove steak from bag; discard marinade.
• Place vinegar and next 5 ingredients in a blender; process until smooth. Add parsley and oregano, and stir well.
• Prepare grill. Place steak on grill rack coated with cooking spray; grill steak 8 minutes on each side or until desired degree of doneness. Let stand 3 minutes. Cut steak diagonally across grain into thin slices.
• Serve with Chimichurri Sauce.