Entree: Argentina – Central Culinary Region – Churrasco (Wood- or charcoal-grilled seasoned beef steak traditionally served with chimichurri sauce)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 20 min

Additional 10 min

Total 40 min

Ingredients

- 2 lb (900 g) skirt or flank steak, trimmed
- 2 tsp (10 g) coarse sea salt, plus more for finishing
- 2 tbsp (30 ml) olive oil for brushing
- Freshly ground black pepper to taste
- 1 cup (packed, 60 g) fresh flat-leaf parsley, finely chopped
- 1/2 cup (120 ml) extra-virgin olive oil
- 2 tbsp (30 ml) red wine vinegar
- 4 cloves garlic, minced
- 1 tsp (5 g) coarse salt for chimichurri
- 1/2 tsp (1 g) crushed red pepper flakes
- 1 tsp (1 g) dried oregano
- Lemon wedges for serving (optional)

Instructions

1. Make the chimichurri first: combine 1 cup (packed, 60 g) finely chopped parsley, 1/2 cup (120 ml) extra-virgin olive oil, 2 tbsp (30 ml) red wine vinegar, 4 cloves garlic minced, 1 tsp (5 g) coarse salt, 1/2 tsp (1 g) red pepper flakes and 1 tsp (1 g) dried oregano in a bowl. Stir well and let it rest at room temperature for at least 30 minutes to marry the flavors.
2. Prepare the grill for high direct heat using charcoal or hardwood if possible to get a smoky char. Oil the grates lightly.
3. Pat the 2 lb (900 g) steak dry, brush lightly with 2 tbsp (30 ml) olive oil and season both sides liberally with 2 tsp (10 g) coarse sea salt and freshly ground black pepper.
4. Grill the steak over high heat until a good char forms, about 3–5 minutes per side for medium-rare depending on thickness. Adjust time for desired doneness.
5. Remove the steak from the grill and let rest on a cutting board for 8–10 minutes to redistribute juices.
6. Slice the churrasco thinly across the grain, serve immediately with chimichurri spooned on top or on the side and lemon wedges if using.