Churrasco with Chimichurri and Roasted Peppers
Why this recipe works
- Bright chimichurri: Parsley, garlic, vinegar and olive oil create a punchy uncooked sauce that lifts the richness of the grilled beef.
- Efficient cooking: The peppers roast while the chimichurri is mixed and the steak is grilled, keeping the whole dish practical for a fast dinner.
- Balanced richness: Red wine vinegar in the chimichurri and lemon over the peppers add acidity, making the steak feel fresher and less heavy.
Get the most out of this recipe
Adjust the heat
- For less heat: Reduce the chilli flakes or replace them with smoked paprika for a gentler, smoky chimichurri.
- For more bite: Add extra chilli flakes gradually to the chimichurri, tasting as you go so the heat does not overpower the herbs and vinegar.
Timing notes
- Rest before slicing: Let the steak rest before cutting so the juices settle and the slices stay more tender.
- Sauce at the end: Spoon the chimichurri over the steak just before serving to keep the herbs fresh and the grilled surface defined.
Texture tips
- Slice against the grain: Cutting the steak across the muscle fibres makes each strip easier to chew, especially with quick-grilled beef.
- Use high heat briefly: A hot grill gives browning quickly, so the steak does not need a long cooking time to develop flavour.
Make-ahead tips
- Make the chimichurri ahead: The sauce can be mixed in advance and kept chilled, then brought back to room temperature before serving.
- Keep leftovers separate: Store the steak, chimichurri and peppers in separate airtight containers so the sauce stays fresh and the steak reheats more cleanly.
- Reheat gently: Warm leftover steak gently in a 180°C (355°F) oven until piping hot, rather than blasting it with high heat.
Equipment you'll need
Ingredients
Chimichurri
Roasted peppers and steak
Instructions
- Heat the oven to 220°C (430°F). Halve the red pepper and yellow pepper, remove the seeds and stems, then place cut-side down in a roasting pan and drizzle with the olive oil.
- Roast the peppers for 15 minutes, until tender and lightly charred at the edges. While they roast, finely chop the parsley and garlic.
- In a mixing bowl, stir together the parsley, garlic, dried oregano, chilli flakes, red wine vinegar and olive oil. Set aside for the flavours to mingle while you cook the steak.
- Preheat the grill to high. Grill the beef steak for 2 to 4 minutes per side, depending on thickness, until well browned and cooked to your liking.
- Rest the steak on a board for 5 minutes, then slice against the grain. Squeeze the lemon over the roasted peppers, spoon chimichurri over the steak, and serve with the peppers on the side.
Recipe notes
Tips
- For the best texture, slice the steak against the grain into thin strips so it stays tender.
- If you are cooking for anyone who should avoid undercooked meat, grill the steak until well done and piping hot throughout.
Substitutions
- Replace red wine vinegar with white wine vinegar for a slightly lighter, cleaner tang.
- Replace chilli flakes with smoked paprika for a milder heat and a smokier chimichurri.
Storage
- Refrigerate up to 3 days
- Cool leftovers quickly, then refrigerate the steak, chimichurri and peppers in separate airtight containers. Reheat the steak gently in a 180°C (355°F) oven until piping hot, and bring the chimichurri to room temperature before serving.
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Recipe overview
- Servings: 2 servings
- Total time: 30min (25min active)
- Difficulty: Easy
- Cuisine: Latin American
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