Best Churrascos Chimichurri Sauce Recipes

Churrasco's Chimichurri Sauce image

Provided by Leslie in Texas

Categories Sauces

Time 15m

Yield 4 cups

Number Of Ingredients 5

3 bunches fresh curly-leaf parsley, finely chopped
6 tablespoons fresh garlic, minced
2 cups extra virgin olive oil
1 cup white vinegar
salt & freshly ground black pepper, to taste

Steps:

Nutrition Facts : Calories 1018, Fat 108.7, SaturatedFat 15, Sodium 55.1, Carbohydrate 10.4, Fiber 3.1, Sugar 1.1, Protein 3.4

Churrasco with Chimichurri image

Provided by Food Network

Categories main-dish

Time 1h35m

Yield 4 servings

Number Of Ingredients 12

5 to 6-inch piece of beef tenderloin (cut from the center-about 1 1/2 pounds)
1 cup cilantro leaves
1/2 cup fresh mint leaves
1 cup flat-leaf parsley
6 cloves fresh garlic, peeled
1/2 teaspoon hot pepper flakes
1 cup extra-virgin olive oil
1/3 cup white vinegar
1/3 cup water
1 teaspoon salt
1/2 teaspoon black pepper
Special Equipment: 2 cups oak chips, soaked in cold water for 1 hour, then drained (optional)

Steps:

Prepare the chimichurri. Combine the herbs and garlic in a food processor and finely chop. Add the oil, vinegar, water, salt, pepper and hot pepper flakes and process to make a thick sauce. Correct the seasoning, adding salt or vinegar, to taste. The chimichurri should be highly seasoned. Pour a 1/4 of the chimichurri into a baking dish just large enough to hold the tenderloin.
Holding the knife parallel to the cutting board, cut the tenderloin lengthwise into 4 flat even slices. Place each slice between 2 sheets of plastic wrap and pound with the side of a cleaver (or a scaloppini pounder) to a thickness of 1/4-inch. Arrange the steaks on top of the chimichurri in the baking dish. Pour another 1/4 of the chimichurri on top. Marinate the beef for 30 minutes to 1 hour.
Set up the grill for direct grilling and preheat to high. If using charcoal, toss the chips directly on the coals. If using gas, place them in the smoker box and preheat until you see smoke. If your grill lacks a smoker box, use a foil smoking pouch. Arrange the beef slices on the grate on the diagonal and grill until cooked to taste, about 2 minutes a side for medium-rare, rotating the slices 90 degrees after 1 minute to create an attractive crosshatch of grill marks. Transfer the churrasco to plates or a platter and serve with the remaining chimichurri sauce on the side.

Churrasco Steak with Chimichurri image

Provided by Robert Irvine : Food Network

Time P1DT35m

Yield 4 servings

Number Of Ingredients 18

1/3 cup grapeseed oil
15 cloves garlic, smashed
1 cup thinly sliced onions
2 teaspoons dried oregano
1 cup orange juice
One 2-pound skirt steak, cut into four 8-ounce steaks
8 cloves garlic, minced
3 limes, zested and juiced
1 1/2 cups chopped fresh cilantro
1 cup chopped fresh parsley
1/3 cup chopped fresh oregano
1/3 cup red wine vinegar
2 teaspoons chile flakes
1/3 cup olive oil
Kosher salt and black pepper
1 tablespoon butter
Juice of 1/2 lime
4 cups cooked white rice, for serving

Steps:

For the marinade: In a large resealable plastic bag, combine the grapeseed oil, garlic, onions, oregano and orange juice. Add the steaks and marinate for 24 hours in the refrigerator to flavor and tenderize the meat.
For the chimichurri: In a bowl, combine the garlic, lime zest and juice, cilantro, parsley, oregano, vinegar, chile flakes, olive oil and some salt and pepper. Mix well, then cover and refrigerate overnight to allow the flavors to bloom.
Lightly sprinkle the steaks with salt and pepper and place them on a very hot grill for 3 minutes on each side. Remove the steaks to a plate to rest. Top with butter and lime juice to build flavor.
Plate each steak with 1 cup of the white rice; spoon some chimichurri over the steaks. Serve with the remaining chimichurri on the side.