Churrasco & Chimichurri Sauce Recipe | Skirt Steak | EASY #bigmamacooks #skirtsteak #chimichurri

beef steak

🥗Healthier: chicken breast

💰Cheaper: pork loin

Chicken is lower in fat, while pork is often more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier.

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar adds a unique flavor while being affordable.

parsley

🥗Healthier: spinach

💰Cheaper: kale

Spinach provides similar nutrients and is often less expensive.

Dice 1/4 of a yellow onion and set aside in a bowl.

Mince 10 cloves of garlic after smashing them with a knife.

Squeeze the juice of 1 whole lime into the bowl.

Finely chop a bunch of fresh parsley and a bunch of fresh cilantro and add to the bowl.

Add 1/2 cup of extra virgin olive oil, 1/2 cup of apple cider vinegar, 1 teaspoon of ground oregano, 1 teaspoon of salt, 1 teaspoon of black pepper, and crushed red pepper to the bowl and mix together to make chimichurri sauce.

Place the chimichurri sauce in an airtight container and refrigerate.

Wash the churrasco (skirt steak) and pat it dry with paper towels.

Season the steak with a light coat of salt, black pepper, and garlic paste on both sides.

Place the steak in a bowl to marinate for 1 hour.

Heat a 12-inch cast iron skillet on medium-high heat for 5 minutes.

Add a little bit of oil to the hot pan and place the steak in the skillet.

Cook the steak for 6 minutes on one side, then flip and cook for another 6 minutes for medium doneness.

Remove the steak from the skillet and let it rest on a cutting board for 10 minutes before slicing.

Slice the steak and top it with the chimichurri sauce.

Cooking Techniques

Equipment Needed

Spice Level: