The savory allure of Brazilian Steak with Chimichurri Sauce lies in its perfect balance of tender, juicy steak complemented by a vibrant, herbaceous sauce. This dish is a celebration of bold flavors and is sure to be a show-stopper on any dinner table.
Why You’ll Love This Recipe
- Bursting with Flavor: The combination of spices and chimichurri brings a lively explosion of taste that dances on your palate.
- A Touch of Brazil: This recipe is a perfect introduction to traditional Brazilian cuisine, offering a taste of South American culture in each bite.
- Perfect for Grilling: Whether you’re a barbecue pro or just starting, this steak is incredibly forgiving and turns out wonderfully on the grill every time.
- Health Conscious Choice: Packed with protein and fresh herbs, this dish is as nutritious as it is delicious.
Ingredients You’ll Need
Creating this Brazilian Steak with Chimichurri Sauce requires a handful of simple ingredients that each play a crucial role in crafting the dish’s rich flavors and vibrant colors. Here’s what you’ll need:
- Skirt Steak: Choose a well-marbled cut for maximum flavor and tenderness.
- Ground Cumin: Adds a warm, smoky undertone that enhances the overall taste.
- Fresh Parsley and Cilantro: These herbs are the stars of the chimichurri, providing freshness and zing.
- Red Wine Vinegar: Offers a tangy kick that perfectly balances the richness of the steak.
- Extra Virgin Olive Oil: Essential for both the marinade and chimichurri, adding a smooth texture and depth.
Variations
One of the greatest joys of cooking is the creative freedom to adapt recipes! The Brazilian Steak with Chimichurri Sauce is versatile, allowing for modifications to suit your tastes or dietary requirements.
- Spicy Kick: For those who love heat, add a finely chopped jalapeño to the chimichurri sauce.
- Citrus Twist: Enhance the marinade with zest from a lime or lemon for a refreshing lift.
- Herb Substitution: Swap cilantro with basil or mint for a different herbal note in the chimichurri.
How to Make Brazilian Steak with Chimichurri Sauce
Step 1: Prepare the Marinade
Combine the cumin, oregano, thyme, olive oil, and lime juice in a bowl. This aromatic blend will serve as the foundation of your steak’s flavor profile.
Step 2: Marinate the Steak
Rub the marinade generously over both sides of the steak. Season with coarse salt and black pepper before covering and refrigerating for at least an hour, or overnight for an even richer flavor.
Step 3: Grill the Steak
Remove the steak from the refrigerator and let it come to room temperature. Heat your grill or skillet, then cook the steak for 3 to 4 minutes on each side for a perfect medium-rare finish.
Step 4: Prepare the Chimichurri Sauce
Mix the parsley, cilantro, garlic, red wine vinegar, olive oil, and seasonings in a bowl while your steak rests. This vibrant sauce will add a delightful freshness to your dish.
Pro Tips for Making Brazilian Steak with Chimichurri Sauce
- Marinade Magic: Let your steak marinate overnight to maximize flavor and tenderness.
- Slicing Success: Always cut the steak against the grain for the most tender bites.
- Temperature Mastery: Use a meat thermometer to ensure your steak reaches the perfect medium-rare.
- Chimichurri Chill: Make the sauce ahead of time and let it sit for flavors to meld beautifully.
How to Serve Brazilian Steak with Chimichurri Sauce
Garnishes
Add a sprinkle of fresh cilantro or parsley for a vibrant touch that enhances the dish’s vibrant colors and fresh aroma.
Side Dishes
This dish pairs beautifully with grilled vegetables, a crisp green salad, or even some buttery mashed potatoes for a hearty meal.
Creative Ways to Present
Serve the steak sliced on a rustic wooden board with the chimichurri sauce drizzled artistically over the top for a restaurant-quality presentation.
Make Ahead and Storage
Storing Leftovers
Store any leftover steak in an airtight container in the refrigerator for up to three days, ensuring its tender quality remains intact.
Freezing
Wrap the cooled steak tightly in plastic wrap and place in a freezer-safe bag to freeze for up to two months. Thaw overnight in the refrigerator before reheating.
Reheating
Gently warm the steak in a skillet over medium heat or in the oven. Add a few drops of olive oil to keep it moist and delicious.
FAQs
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Can I use another type of steak for this recipe?
Absolutely! While skirt steak is traditional, flank steak or even ribeye work well too, each bringing their unique texture.
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What if I don’t have all the fresh herbs for the chimichurri?
No worries! Dried herbs can substitute fresh ones, use about one-third of the amount called for fresh, or try other fresh herbs you have on hand.
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Is there a way to make the chimichurri sauce less acidic?
Yes, you can reduce the amount of red wine vinegar and add a pinch of sugar or a splash of olive oil to balance the flavors.
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How can I make the steak extra tender?
Allowing the skirt steak to marinate overnight and ensuring you slice against the grain will help in achieving an enchanted, tender bite.
Final Thoughts
Gather around your table and savor the joyous symphony of flavors that Brazilian Steak with Chimichurri Sauce offers. Delight in each mouthful and share the love that this dish embodies with your friends and family. It’s not just a meal; it’s an experience you’ll want to recreate again and again!
Print
Brazilian Skirt Steak with Chimichurri Sauce Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Grilling
- Method: Grilling
- Cuisine: Brazilian
Description
This Brazilian-style skirt steak is marinated in a flavorful cumin, oregano, and lime mixture, then grilled to perfection for a juicy, tender result. Served with a vibrant chimichurri sauce made from parsley, cilantro, garlic, and red wine vinegar, this dish offers bold flavors and an impressive presentation, perfect for summer barbecues or quick weeknight dinners.
Ingredients
For the Steak Marinade and Rub
- 3 pounds skirt steak
- 1/2 tablespoon ground cumin
- 3 teaspoons oregano
- 2 teaspoons ground thyme
- 1 lime (juiced)
- 1/4 cup olive oil
- Coarse salt, to taste
- Fresh cracked black pepper, to taste
For the Chimichurri Sauce
- 1 cup flat leaf parsley
- 4 garlic cloves, finely chopped
- 1/2 cup chopped fresh cilantro
- 1 teaspoon coarse salt
- 1/4 – 1/2 teaspoon crushed red pepper
- 1 1/2 teaspoons dried oregano
- 1/4 cup red wine vinegar
- 1/2 cup extra virgin olive oil
- 4 tablespoons hot water
- Freshly cracked black pepper, to taste
Instructions
- Prepare the marinade: Mix the cumin, oregano, thyme, olive oil, and lime juice in a bowl until well combined.
- Marinate the meat: Place the skirt steak in a container suitable for refrigeration. Rub the marinade mixture onto both sides of the steak. Season generously with coarse salt and cracked black pepper.
- Refrigerate: Cover the container and marinate in the fridge for at least 1 hour, preferably overnight for maximum flavor and tenderness.
- Bring to room temperature: Remove the steak from the fridge and let it sit at room temperature for 15-20 minutes while preparing the grill or pan.
- Preheat the grill or pan: Heat your grill to high heat or your cast iron skillet over medium-high heat until hot and the charcoal is gray or the skillet is shimmering.
- Cook the steak: Grill or sear each side for approximately 3-4 minutes for medium rare, adjusting time based on thickness. Use a meat thermometer if needed: 145°F for medium rare, 160°F for medium.
- Rest the meat: Remove from heat, tent loosely with foil, and let it rest for 5 minutes to allow juices to redistribute.
- Prepare the chimichurri: Meanwhile, combine all sauce ingredients in a bowl, mixing well. Adjust seasoning to taste.
- Slice and serve: Slice the steak against the grain into thin strips. Garnish with chimichurri sauce and serve immediately.
Notes
- Double the spices for a more robust marinade flavor.
- Marinate overnight if possible for maximum tenderness and flavor.
- Use coarse salt such as kosher or Sal Grosso for authentic flavor.
- Always slice against the grain for tender cuts.
- Resting the meat ensures juiciness and flavor retention.
- Depending on steak thickness, cooking times may vary; use a thermometer for best results.
Nutrition
- Serving Size: 1 steak (approximately 4 oz)
- Calories: 350 kcal
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 4 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 70 mg
