Churrasco With Chimichurri
30m prep 20m cook 4h ready
Churrasco is a Brazilian grilled steak, typically made with flank or skirt steak, marinated in a citrus and garlic mixture. Serve with vibrant Chimichurri Sauce and Coconut Creamed Greens for a complete Latin-inspired meal.
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Ingredients
- 10 clove garlic peeled
- 4.93 ml sea salt
- 2.46 ml black peppercorns
- 118 ml orange juice from sour oranges (Seville oranges) or 1/4 cup regular orange juice and 1/4 cup freshly squeezed lime juice
- 118 ml white onion diced
- 4.93 ml ground cumin
- 4.93 ml dried oregano
- 118 ml avocado oil
- 907 g grass-fed skirt steak cut into 4 portions
- Chimichurri Sauce
- 29.6 ml coconut oil
- 1 medium yellow onion peeled and diced into 1/4-inch pieces
- 3 clove garlic minced
- 1.23 ml red pepper flakes
- 4.93 ml fresh thyme leaves chopped
- 1.23 ml ground nutmeg
- Pinch of ground cloves
- 118 ml chicken broth or bone broth
- 177 ml coconut cream
- 4.93 ml arrowroot starch or 1 tablespoon cassava flour
- 454 g cleaned and chopped greens, such as collard greens, kale, spinach, callaloo, or use a combo
- Sea salt and freshly cracked black pepper
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Step 1.
Make the marinade: Using a mortar and pestle (or a blender), mash or pulse the garlic cloves, salt, and black peppercorns into a paste. Add the orange juice (or orange-lime juice mix), diced white onion, ground cumin, and dried oregano; stir just to combine. Transfer the mixture to a bowl and whisk in the avocado oil. Let the marinade sit for 15 minutes to allow the flavors to meld.
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Step 2.
Place the skirt steak portions in a shallow dish and pour enough marinade over the meat to cover it. Wrap the dish with plastic wrap and refrigerate for at least 4 hours or overnight.
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Step 3.
When ready to cook, remove the steak from the marinade and wipe off excess oil to prevent grill flare-ups. Preheat the grill to high heat (if using charcoal, wait until the coals turn white).
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Step 4.
Grill the steak to your preferred doneness. For medium-rare, cook about 4 minutes per side. For cross-hatch marks, lay the meat on the grill, cook for 2 minutes, then rotate 45 degrees and cook 2 more minutes; flip and repeat. Once done, let the steak rest for at least 5 minutes before slicing.
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Step 5.
Slice the rested steak at a 45-degree angle against the grain. Serve with Chimichurri Sauce.
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Step 6.
While the steak marinates or rests, make the Coconut Creamed Greens: In a medium saucepan, heat coconut oil over medium heat. Add diced onion, minced garlic, red pepper flakes, and chopped thyme; sauté until the onion is soft and translucent, about 5 minutes.
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Step 7.
Add ground nutmeg and a pinch of ground cloves; cook for 1 minute. Pour in chicken broth and coconut cream; bring to a simmer. Slowly whisk in arrowroot starch (or cassava flour) and let the sauce simmer for about 5 minutes until it thickens.
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Step 8.
Fold in the chopped greens (collard greens, kale, spinach, or a mix) and cook for 10 to 12 minutes until the greens are wilted and the sauce is thick and bubbly. Season with salt and pepper to taste.
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Nutrition (per serving, estimated)
Estimated based off 12 of 22 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 1057 mg
- Iron: 9.52 mg
- Magnesium: 159 mg
- Phosphorus: 725 mg
- Potassium: 2149 mg
- Zinc: 5.84 mg
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