COOKING WITH CLT!!! Steak Churrasco with Chimichurri Sauce and smoked sautéed brussels sprouts

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

flank steak

🥗Healthier: sirloin steak

💰Cheaper: chicken thighs

Chicken thighs offer a lower-cost protein alternative.

red wine vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

White vinegar is a cost-effective substitute with a similar acidity.

parsley

🥗Healthier: kale

💰Cheaper: spinach

Spinach is a more affordable leafy green option.

Marinate the flank steak in yellow mustard and season with salt.

Ensure the steak is at room temperature before cooking.

Roast a red bell pepper on the barbecue until charred, turning occasionally to avoid burning.

Prepare Brussels sprouts by rinsing and cutting them in half or quarters for bite-sized pieces.

Place the halved Brussels sprouts in a smoker at 150°F for 15-20 minutes to impart a smoky flavor.

Chop cleaned cilantro finely and set aside in a bowl.

Remove the charred skin and seeds from the roasted bell pepper, then chop it finely.

Chop curly parsley finely, discarding the stems, and add to the bowl with cilantro and bell pepper.

Mix the chopped ingredients together for the chimichurri sauce.

Saute the smoked Brussels sprouts in a cast iron skillet with butter and seasoning after smoking.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens