Churrasco Steak

Let's Cook

1. Step 1.

   Season steak all over with salt and pepper.

2. Step 2.

   Put the steak in a bag in the refrigerator for 8-24 hours with the Mojo

3. Step 3.

   To grill the steak: Open bottom vent of a charcoal grill completely. Light chimney starter filled with charcoal briquettes (6 quarts). Once top coals are partially covered with ash, pour into a steeply banked pile against 1 side of the grill; set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Alternatively, turn all burners of a gas grill to high, cover, and heat grill until hot (500°F; 260°C), about 15 minutes. Clean and oil grill grate.

4. Step 4.

   Transfer steaks to hot side of grill. Cover and cook for 1 minute. Flip steaks, cover, and cook for another minute. Continue cooking in this manner, flipping and covering, until steaks are well charred and an instant-read thermometer inserted into their center registers 110 to 115°F for medium-rare or 115 to 120°F for medium, 6 to 8 minutes; brush steaks all over with a small amount of chimichurri for the last minute of cooking.

5. Step 5.

   Transfer steaks to a large plate and allow to rest in a warm place for 10 minutes.

6. Step 6.

   To cook on a plancha or in a skillet: In a large cast iron skillet or on a large plancha or cast iron griddle, heat 2 tablespoons oil (30ml) over high heat until lightly smoking. Add steaks in a single layer and cook, turning frequently, until well browned on both sides and center of steak registers 110 to 115°F for medium-rare or 115 to 120°F for medium, 6 to 8 minutes; brush steaks all over with a small amount of chimichurri for the last minute of cooking. (If you own a cooking or grilling weight, you can use it to press down on the meat and improve the sear.)

7. Step 7.

   Transfer steaks to a large plate and allow to rest in a warm place for 10 minutes.

8. Step 8.

   Cut steaks crosswise into 5- or 6-inch sections, then slice thinly against the grain and serve with chimichurri sauce spooned on top.