Churrasco with Chimichurri (Grilled Beef Steak)
Why this recipe works
- Bright, punchy finish: Chimichurri brings garlic, herbs, vinegar and olive oil together for a sharp, savoury sauce that cuts through the richness of the beef.
- Fast high-heat cooking: A hot grill or grill pan gives the steak a good char in minutes, making this a practical option for a quick dinner.
- Charred outside, rested inside: Resting the steak before slicing helps keep the meat juicy while preserving the contrast between the seared crust and tender centre.
Get the most out of this recipe
Adjust the heat
- For less heat: Reduce or omit the chilli flakes; the garlic, oregano and vinegar will still give the chimichurri plenty of character.
- For more heat: Add extra chilli flakes gradually, tasting as you go so the heat supports rather than overwhelms the herbs.
Timing notes
- Rest before slicing: Give the steak its full resting time so the juices settle before it is cut against the grain.
- Sauce at the last moment: Spoon the chimichurri over the sliced beef just before serving to keep the herbs tasting fresh and the steak properly seared.
Authenticity notes
- Grilled over strong heat: Churrasco is closely associated with direct, high-heat grilling, where the focus is on char, simple seasoning and the flavour of the beef.
- Chimichurri pairing: Parsley-based chimichurri is a classic match for grilled beef because its vinegar and herbs balance the richness of the meat.
Ingredient notes
- Choose the right steak: A steak of even thickness cooks more predictably and gives better control over browning and doneness.
- Balance the chimichurri: If the sauce tastes flat, add a little more vinegar or salt; it should taste bright enough to season the beef.
Equipment you'll need
Ingredients
Instructions
- Finely chop the fresh parsley and peel the garlic, then finely chop the garlic as well. In a mixing bowl, stir together the parsley, garlic, dried oregano, chili flakes, red wine vinegar, olive oil and 0.75 tsp of the fine sea salt until glossy and spoonable.
- Heat a barbecue grill or grill pan over high heat until very hot. Pat the beef steak dry, then season all over with the remaining fine sea salt.
- Grill the steak for 3 to 5 minutes per side, depending on thickness, until well browned with a good char and cooked to your liking. If flare-ups occur, move the steak to a cooler spot briefly, then return it to finish.
- Transfer the steak to a board and rest for 5 minutes. Slice against the grain, then spoon the chimichurri over the beef just before serving.
Recipe notes
Tips
- For the best sear, make sure the grill is properly hot before the steak goes on, and avoid moving it for the first couple of minutes so a crust can form.
- Taste the chimichurri before serving and adjust with a pinch more fine sea salt if needed; it should be punchy and bright.
- If serving anyone who is pregnant, elderly, or immunocompromised, cook the steak until well done and piping hot throughout.
Substitutions
- Replace red wine vinegar with white wine vinegar for a slightly lighter, sharper chimichurri.
- Replace dried oregano with fresh oregano for a greener, softer herbal note.
- Replace chili flakes with smoked paprika for warmth without heat.
Storage
- Refrigerate up to 3 days
- Store leftover steak and chimichurri separately in airtight containers in the fridge. Reheat steak gently in a 180°C (355°F) oven until piping hot, or slice and warm briefly in a hot pan; bring chimichurri to room temperature and spoon over just before serving.
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Recipe overview
- Servings: 2 servings
- Total time: 25min (20min active)
- Difficulty: Easy
- Cuisine: Latin American
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