Go Back
–+ servings
Brazilian Steak with Chimichurri Sauce

Flavor-Packed Brazilian Steak with Chimichurri Sauce Delight

Enjoy this Brazilian Steak with Chimichurri Sauce, a flavor-packed dish perfect for gatherings.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Resting Time 10 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Brazilian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Steak
  • 1 pound Skirt Steak Substitutes: flank or picanha
  • 1 teaspoon Ground Cumin Smoked paprika can be used as a substitute
  • 1 tablespoon Oregano Fresh oregano is preferred
  • 1 teaspoon Ground Thyme Fresh thyme recommended
  • 2 tablespoons Lime Juice Alternatives: lemon or vinegar
  • 2 tablespoons Olive Oil High-heat oils like avocado oil are good for stovetop cooking
  • 1 teaspoon Coarse Salt Kosher salt can be used
  • 1 teaspoon Black Pepper Freshly cracked is suggested
For the Chimichurri
  • 1 cup Flat Leaf Parsley Substitutes: cilantro
  • 2 cloves Garlic Finely chopped
  • 1/4 cup Chopped Fresh Cilantro Use more parsley if unavailable
  • 1/2 teaspoon Crushed Red Pepper Adjust according to heat preference
  • 1 teaspoon Dried Oregano Fresh can also be used
  • 2 tablespoons Red Wine Vinegar Balsamic vinegar is a good swap
  • 1/2 cup Extra Virgin Olive Oil Other mild flavored oils can work
  • 2 tablespoons Hot Water Helps emulsify the sauce

Equipment

  • Grill
  • mixing bowl
  • meat thermometer
  • Cutting Board

Method
 

Preparation Steps
  1. In a medium bowl, combine ground cumin, oregano, ground thyme, lime juice, and olive oil. Whisk until well blended.
  2. Rub the marinade onto both sides of the skirt steak. Sprinkle with coarse salt and black pepper. Refrigerate for at least 30 minutes.
  3. Preheat your grill or cast iron skillet to medium-high heat (about 400-450°F) for about 10 minutes.
  4. Place the skirt steak on the hot grill and sear for 3-4 minutes per side for medium-rare.
  5. Remove the steak and let it rest for 5-10 minutes, loosely covered with aluminum foil.
  6. Prepare the chimichurri sauce by combining parsley, garlic, cilantro, red pepper, oregano, vinegar, and olive oil. Stir in hot water.
  7. Thinly slice the rested skirt steak against the grain and serve with chimichurri sauce over the top.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 2gProtein: 25gFat: 21gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 14gCholesterol: 75mgSodium: 350mgPotassium: 400mgFiber: 1gVitamin A: 15IUVitamin C: 5mgCalcium: 20mgIron: 3mg

Notes

Allow the steak to rest before slicing for maximum juiciness. Adjust spice levels in chimichurri to taste.

Tried this recipe?

Let us know how it was!