Churrasco with Chimichurri
Churrasco with Chimichurri: A Flavor-Packed Latin Classic
If you’re craving bold, vibrant flavors with minimal prep, Churrasco with Chimichurri is the answer. This Latin-inspired dish is all about celebrating quality beef and fresh herbs, seasoned and cooked simply but with maximum impact. The star of the show is sirloin flap. Tender, juicy, and perfect for a quick sear, marinated in lime juice and garlic, then pan-cooked to perfection. Paired with a zesty homemade chimichurri sauce made from parsley, cilantro, oregano, and vinegar, this dish transforms any weeknight into an effortless feast. Whether you’re grilling for family or entertaining guests, this easy recipe delivers on flavor, flexibility, and ease.
Related Recipe: Carne Asada
Ingredient Variations
One of the beautiful things about churrasco is how adaptable it is. While sirloin flap is recommended for its flavor and tenderness, you can substitute it with:
- Skirt steak – a common alternative in Argentine-style churrasco
- Flank steak – slightly leaner but still flavorful and quick to cook
- Ribeye – for a more marbled, luxurious version
- Chicken thighs – if you want a poultry variation without sacrificing juiciness
For the chimichurri: - If cilantro isn’t your favorite, you can use all parsley for a more traditional take.
- Add fresh lemon juice or sherry vinegar for a slightly different tang.
- Spice it up with extra red pepper flakes or a splash of jalapeño vinegar.
Cooking Tips for the Perfect Churrasco
Getting your churrasco just right doesn’t require fancy tools, just a hot pan, good beef, and a few helpful tips:
- Marinate with purpose: One hour is all you need. The lime juice tenderizes the beef while garlic and salt enhance the flavor.
- Let the beef come to room temperature before cooking. Cold meat straight from the fridge can cook unevenly.
- Use a heavy pan, like cast iron, for a great sear. Avoid overcrowding the pan so the meat browns instead of steams.
- Don’t skip the rest: Letting the beef rest after cooking helps redistribute juices, making every bite tender and juicy.
- Slice against the grain: This ensures the fibers are cut short, making the meat easier to chew and maximizing tenderness.
Storage Suggestions
If you have leftovers (and that’s a big “if”), store them properly to enjoy churrasco again the next day:
- Cooked beef: Store in an airtight container in the fridge for up to 3 days. Reheat gently in a pan or microwave, or enjoy cold in tacos or salads.
- Chimichurri sauce: It actually gets better after a day. Store it in a sealed jar in the fridge for up to 1 week. Just bring it to room temperature before serving and stir to re-emulsify.
Serving Suggestions
- Perfect Pairings: Piña Loca pairs beautifully with a cold, refreshing beverage like agua fresca or a tangy margarita. You can also serve it as a side dish with grilled meats at a barbecue for a tropical twist.
- Occasions: This vibrant dish is perfect for summer parties, beach picnics, or as a fun snack during a movie night or homegating. Its colorful presentation makes it a show-stopping centerpiece for any gathering.
Cooking Variations
Want to mix things up or make this your signature dish? Try these:
- Grilled version: Fire up the grill for extra smoky flavor. Grill over medium-high heat for 4–5 minutes per side.
- Taco night: Serve sliced churrasco in warm corn tortillas with a drizzle of chimichurri and a sprinkle of queso fresco.
- Churrasco bowl: Serve the beef over rice or roasted sweet potatoes, topped with avocado and pickled onions.
- Vegetarian twist: Replace the beef with thick-cut portobello mushrooms or cauliflower steaks. Marinate and cook the same way.
FAQs
Sirloin flap is a flavorful, marbled cut from the bottom sirloin. It’s ideal for quick cooking methods. If unavailable, substitute with skirt, flank, or even ribeye steak.
Yes! Chimichurri can be made up to a week in advance and stored in the fridge. In fact, letting it sit overnight enhances the flavor.
Yes, marinating adds depth and helps tenderize the beef. Even a short 30-minute marinade makes a difference, but one hour is ideal.
Cooked churrasco freezes well for up to 2 months. Store in a freezer-safe container. Chimichurri can be frozen in an ice cube tray and thawed as needed, but the texture may change slightly.
A high-quality extra virgin olive oil works best for both flavor and authenticity. Avoid using neutral oils, as they won’t bring out the herbs the same way.
Be sure to slice the meat against the grain. Also, don’t overcook it. Medium-rare to medium is ideal. Letting it rest before slicing is also crucial.
Whether you’re a churrasco connoisseur or trying it for the first time, this dish is a surefire way to bring bold, Latin-inspired flavor to your table. With its punchy chimichurri and juicy seared beef, it’s the kind of recipe that’s easy enough for a weeknight but impressive enough for guests.
Ready to make this at home? Save it, pin it, and head to the kitchen, Your tastebuds will thank you.
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Churrasco with Chimichurri
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: serves 4
Description
Juicy, marinated sirloin flap steak is seared to perfection and topped with a vibrant homemade chimichurri sauce made with fresh parsley, cilantro, oregano, and red wine vinegar. This quick and flavorful Latin-inspired dish is perfect for weeknight dinners or weekend gatherings. Simple to prepare, packed with zesty herb flavor, and sure to impress.
Ingredients
Ingredients for beef:
- 1.5 pounds beef sirloin flap
- 2 teaspoons garlic salt
- 3 tablespoons olive oil, divided
- 1 large lime, juiced (about ¼ cup lime juice)
- 2 garlic cloves, minced
Ingredients for chimichurri - ½ cup flat leaf parsley, finely chopped
- ½ cup cilantro, finely chopped
- 2 tablespoons oregano, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon garlic salt
- 1/4 teaspoon ground black pepper
- 1/2 cup olive oil
- 2 tablespoons red wine vinegar
- ¼ teaspoon dried red pepper flakes
Instructions
- Place beef in a large resealable bag. Add garlic salt, 2 tablespoons olive oil, lime juice and garlic cloves. Seal, press with fingers to distribute ingredients. Refrigerate for 1 hour.
- Place chimichurri ingredients in a small bowl. Whisk together until well combined. Refrigerate until ready to use.
- Heat 1 tablespoon olive oil in a large frying pan over medium heat. Cook beef flaps for 5 minutes on each side. Transfer to a cutting board and let rest for 5 minutes. Slice, serve and top with chimichurri sauce.
