If there’s one dish that turns a regular meal into a culinary fiesta, it’s Brazilian Steak with Chimichurri Sauce. This delectable combination brings together perfectly grilled steak with a vibrant, tangy sauce that will make your taste buds dance the samba. Ready to embark on a flavorful journey?
Why You’ll Love This Recipe
- Bursting with Flavor: The chimichurri sauce provides a fresh, herby explosion that perfectly complements the rich, savory steak.
- Simple and Elegant: This dish is stunningly beautiful while being delightfully simple to prepare.
- Versatile: Perfect for a family dinner, special occasion, or a barbecue with friends.
- Cultural Experience: Offers a deliciously authentic taste of Brazilian cuisine.
Ingredients You’ll Need
This Brazilian Steak with Chimichurri Sauce is a delightful dance of simplicity and sophistication. Each ingredient plays its part, creating a melody of flavors you won’t forget. Let’s explore what you’ll be working with:
- Skirt Steak: Known for its rich flavor, this cut of beef is ideal for absorbing marinades and grilling.
- Ground Cumin: Adds a warm, earthy flavor that makes the steak irresistibly aromatic.
- Oregano and Thyme: These herbs bring a touch of freshness and fragrance to the rub.
- Lime Juice: Acts as a tenderizer while infusing the steak with a citrusy zing.
- Olive Oil: Keeps the steak juicy and helps the rub cling to the meat.
- Flat Leaf Parsley and Fresh Cilantro: The stars of your chimichurri, these greens add a burst of color and flavor.
- Garlic: Provides a spicy, robust undertone to the chimichurri.
- Red Wine Vinegar: Offers the chimichurri a tangy depth of flavor, balancing the richness of the steak.
- Extra Virgin Olive Oil: Gives the chimichurri its smooth, cohesive texture.
Variations
Brazillian Steak with Chimichurri Sauce offers a world of flexibility. Feel free to put your own spin on this dish, tailoring it to your personal tastes or dietary needs!
- Spicy Chimichurri: Add more crushed red pepper or a dash of hot sauce to the chimichurri for an extra kick.
- Citrus Twist: Swap lime juice for orange juice in the marinade for a sweet and sour flavor profile.
- Herb Variations: Mix and match fresh herbs like basil or mint in the chimichurri for a unique twist.
How to Make Brazilian Steak with Chimichurri Sauce
Step 1: Marinate the Steak
Start by mixing the cumin, oregano, thyme, olive oil, and lime juice in a bowl. Generously rub this aromatic mixture onto both sides of the skirt steak to ensure every bite is bursting with flavor. Let it marinate in the fridge for at least an hour, or overnight for a more intense taste.
Step 2: Prepare and Grill
Remove the steak from the fridge and let it sit out until it reaches room temperature. Preheat your grill or skillet on medium-high heat. Once hot, sear each side of the steak for about 3-4 minutes to achieve a perfect medium-rare doneness.
Step 3: Make the Chimichurri
While the steak rests, combine the parsley, cilantro, garlic, red wine vinegar, and olive oil in a bowl. Stir in the red pepper and freshly cracked black pepper to taste. Let this zesty sauce develop its flavors while the steak rests.
Step 4: Serve
Slice the steak thinly against the grain to maximize tenderness. Drizzle the vibrant chimichurri sauce over the top, and serve immediately to enjoy this Brazilian feast at its finest.
Pro Tips for Making Brazilian Steak with Chimichurri Sauce
- Master the Marinade: Letting the steak marinate overnight brings out the most robust flavors and tenderizes the meat.
- Optimal Grilling: Ensure your grill is extremely hot before placing the steak to achieve a perfect sear and juicy interior.
- Chimichurri Consistency: Chop herbs finely to ensure the sauce clings beautifully to the steak.
- Slicing Success: Always slice against the grain to break down the fibers and result in tender bites.
How to Serve Brazilian Steak with Chimichurri Sauce
Garnishes
Enhance your steak with a fresh sprig of cilantro or a scattering of finely chopped parsley to complement the vibrant green chimichurri. A lemon wedge on the side never hurts, adding an optional zingy kick.
Side Dishes
Pair your Brazilian steak with chimichurri sauce with sides such as creamy mashed potatoes, grilled vegetables, or a light, tangy salad. These will balance the rich flavors of the steak while keeping the meal exciting.
Creative Ways to Present
Present the sliced steak on a rustic wooden board, drizzled with vibrant chimichurri. For an artistic touch, serve additional sauce in small bowls alongside, so guests can add as desired.
Make Ahead and Storage
Storing Leftovers
Store your leftover Brazilian steak in an airtight container in the refrigerator for up to three days. The flavors will develop even more as they meld together over time.
Freezing
If you plan to freeze the steak, do so without the chimichurri. Wrap it tightly in plastic wrap and foil before freezing for up to two months. Thaw it safely in the refrigerator when ready to enjoy.
Reheating
Reheat your Brazilian steak gently in a low oven or on the stovetop to prevent it from becoming tough. Consider adding fresh chimichurri to revive the bright, vibrant flavors.
FAQs
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How can I tell if my steak is cooked to the right doneness?
A meat thermometer is your best friend here. For medium-rare, aim for around 145°F (63°C), and for medium, look for a temperature of about 160°F (71°C).
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Can I make the chimichurri in advance?
Absolutely! Prepare the chimichurri a day ahead and let it sit in the fridge. This will enhance its flavors, making it even more delicious.
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What if I don’t have a grill?
No worries! You can use a cast iron skillet or a heavy-bottom pan on your stovetop to achieve a similar sear and juicy interior.
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Is there an alternative to skirt steak?
Yes, flank steak or hanger steak can be excellent alternatives if skirt steak is unavailable. Both have great flavor and are well-suited for grilling.
Final Thoughts
I hope you find joy in preparing and savoring this Brazilian Steak with Chimichurri Sauce as much as I do. It’s not just a meal; it’s an experience that I urge you to share with loved ones. Bon appétit!
Print
Brazilian Steak with Chimichurri Sauce Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Brazilian
Description
This Brazilian-style skirt steak is perfectly seasoned, marinated to enhance tenderness, and grilled to medium rare perfection. Topped with a vibrant chimichurri sauce, this dish offers bold flavors and juicy texture, making it an ideal main for summer cookouts or a flavorful dinner.
Ingredients
For the Steak
- 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 (such as Kosher salt)
- Fresh cracked black pepper
For the Chimichurri Sauce
- 1 cup flat leaf parsley
- 4 garlic cloves, finely chopped
- 1/2 cup chopped fresh cilantro (about 1/2 small bunch)
- 1 teaspoon coarse salt ½ teaspoon crushed red pepper
- 1 1/2 teaspoons dried oregano
- 1/4 cup red wine vinegar ½ cup extra virgin olive oil
- 4 tablespoons hot water
- Freshly cracked black pepper to taste
Instructions
- Mix the seasonings: Combine ground cumin, oregano, thyme, olive oil, and lime juice in a bowl to create the marinade.
- Prepare the meat: Place the skirt steak in a container suitable for marinating. Rub the seasoning mixture onto both sides of the meat. Season with coarse salt and freshly cracked black pepper.
- Marinate: Cover the container with foil or plastic wrap and refrigerate for at least 1 hour, preferably overnight for maximum flavor and tenderness.
- Bring to room temperature: Remove the steak from the refrigerator and allow it to sit at room temperature for 15-20 minutes, aiding in even cooking.
- Preheat grill or skillet: Prepare your grill or heat a cast iron skillet over medium-high heat until hot. When ready, place the steak on the grill or in the pan.
- Cook the steak: Grill or sear the steak for 3-4 minutes per side for medium rare, adjusting time based on thickness. Use a meat thermometer: 145°F for medium rare, 160°F for medium.
- Rest the meat: Remove the steak from heat, place on a plate, and loosely cover with foil. Let it rest for 5 minutes to allow juices to redistribute.
- Prepare the chimichurri: While resting, mix chopped parsley, garlic, cilantro, salt, red pepper, oregano, red wine vinegar, olive oil, and hot water in a bowl. Season to taste with black pepper.
- Slice and serve: Thinly slice the steak against the grain. Garnish with chimichurri sauce and serve immediately.
Notes
- Double your spices for a more robust marinade flavor.
- Let the steak marinate overnight to maximize tenderness and flavor.
- Use coarse salt such as Kosher salt or Sal Grosso for seasoning.
- Always cut against the grain for tender slices.
- Adjust cooking time based on steak thickness and preferred doneness.
- Use a meat thermometer for precise doneness: 145°F (medium rare), 160°F (medium).
- Allow the steak to rest after cooking to preserve juices.
Nutrition
- Serving Size: 1/4 of recipe (approx. 6 oz steak with sauce)
- Calories: 420 kcal
- Sugar: 2 g
- Sodium: 520 mg
- Fat: 30 g
- Saturated Fat: 4 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 110 mg
