Churrasco Beef With Chimichurri Sauce Recipes

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CHURRASCO STEAK WITH CHIMICHURRI



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.

CHURRASCO WITH CHIMICHURRI



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 BEEF WITH CHIMICHURRI SAUCE



CHURRASCO BEEF WITH CHIMICHURRI SAUCE image

Categories     Beef

Yield 8 people

Number Of Ingredients 22

Chimichurri Sauce:
8 cloves garlic
2-3 green chili peppers
1/2 cup rough chopped parsley
1/2 cup rough chopped cilantro
juice of 1 lime
1 tsp salt
freshly ground black pepper to taste
1/2 cup olive oil
Churrasco Steak:
4 lbs beef tri tips or chuck steak
1 cup finely chopped cilantro
1 tbsp ground cumin
1 tbsp fresh oregano finely chopped or 1 tsp dried
1 1/2 tbsp fresh thyme finely chopped or 1 tsp dried
1 1/2 tsp salt
freshly ground black pepper to taste
1 large or 2 small onions chopped
6-8 cloves garlic crushed
1/2 cup white vinegar
juice from 1 lime
1/2 cup olive oil

Steps:

  • Chimichurri Sauce: Place all ingredients except for the olive oil into a food processor and puree until smooth. Pour it into a bowl and whisk in the olive oil. This sauce can be made ahead and refridgerated but tastes best when served at room temperature. Churrasco Steak: Combine all ingredients and apply to the beef. Marinade for at least 3 hours or overnight. Grill the meat to your liking and serve with the chimichurri sauce to drizzle on top at the table.

CHURRASCO'S CHIMICHURRI SAUCE



Churrasco's Chimichurri Sauce image

This is a sauce from Churasco's, a local restaurant here in Houston that serves South American fare. At the restaurant this is served at the table with plantain chips as an appetizer and is also used to marinade their signature steaks with. It's good with other grilled meats, salmon,poultry, hot pasta, and to dress green salads. It's such a popular item that the Cordu'a brothers bottle it to sell in grocery stores.

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:

  • In a medium bowl, combine all ingredients, whisking to mix well.
  • Let stand for 2 hours before using, to blend flavors.
  • Refrigerate leftovers.

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

ARGENTINIAN-STYLE BEEF WITH CHIMICHURRI SAUCE



Argentinian-Style Beef with Chimichurri Sauce image

Whether used as a marinade or as a sauce, a versatile chimichurri complements most any grilled fish, chicken, or meat.

Categories     Beef     Garlic     Onion     Father's Day     Backyard BBQ     Dinner     Beef Tenderloin     Spice     Bell Pepper     Fall     Summer     Grill     Grill/Barbecue     Cilantro     Gourmet     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 22

For Beef:
1/2 cup distilled white vinegar
1/4 cup vegetable oil
3/4 cup chopped sweet onion
1/2 cup chopped cilantro
2 tablespoons finely chopped garlic
2 teaspoons thyme leaves
1 1/2 teaspoons oregano leaves
1 1/2 teaspoons ground cumin
1 1/2 pounds beef tenderloin, cut into 1 1/2-inch pieces
For chimichurri:
1/4 cup olive oil
1/4 cup red-wine vinegar
1/4 cup finely chopped onion
2 tablespoons minced red bell pepper
1 1/2 teaspoons minced garlic
2 tablespoons chopped flat-leaf parsley
1 1/2 teaspoons oregano leaves
1/4 teaspoon hot red-pepper flakes
1 fresh bay leaf (optional), finely chopped
Equipment:
5 (12-inch) metal skewers

Steps:

  • Stir together all ingredients for beef with 1 1/2 teaspoons each of salt and pepper. Marinate, covered and chilled, 4 hours.
  • Meanwhile, stir together all chimichurri ingredients with 3/4 teaspoon salt and 1/2 teaspoon pepper and let stand at least 2 hours.
  • Prepare a grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas); see grilling procedure. Remove beef from marinade and rub off excess (discard marinade).
  • Skewer beef, leaving about 1/2 inch between pieces. Oil grill rack, then grill (covered if using a gas grill), turning occasionally, 4 to 5 minutes for medium-rare. Serve beef with chimichurri sauce.

CHURRASCO STRIP STEAK WITH CHIMICHURRI SAUCE



Churrasco Strip Steak With Chimichurri Sauce image

This citrus and pesto like recipe is from one of our favorite local restaurant's "Dinosaur BBQ". It is using their bottled marinade. For those who have received a package from me, I have included this sauce. For those who have not--never fear, I am including the web address so that you can enjoy it too. Go to www.dinobbq.com .. also, look for other "Dinosaur" recipes using their sauces under me or my hubby Rickv.

Provided by TammieV

Categories     Meat

Time 10h30m

Yield 4 Steaks

Number Of Ingredients 10

4 (10 -12 ounce) beef strip steaks
1 cup dinosaur bbq mojito marinade
1 bunch fresh Italian parsley
10 -12 garlic cloves, coarsely chopped
3 -4 tablespoons fresh lemon juice (about 1 lemon)
1 teaspoon red pepper flakes
2 teaspoons kosher salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1 cup extra virgin olive oil

Steps:

  • Start early in the Morning, remove the boot strap tendon sometimes found on the outside edge of the steaks.
  • Pour on marinade and let them stand all day.
  • Using parsley leaves fill measuring cup to make 1 full packed cup.
  • Mix together all sauce ingredients except oil in a food processor or blender to form a paste.
  • Dribble in a little oil at a time until fully blended.
  • Taste, add more seasonings if desired.
  • Set aside.
  • Take steaks out of marinade and pat dry.
  • Grill on hot grill until medium-rare (Ok, Hubby teases me, I like mine a little more done than that).
  • Serve with some sauce spooned over each steak.

CHIMICHURRI SAUCE FOR STEAKS



Chimichurri Sauce for Steaks image

This is a great Argentinean marinade or sauce. Use it on grilled meats, such as T-bone, porterhouse or skirt steak. The sauce is best if used immediately but will keep in the refrigerator for a couple of days.

Provided by Ty Robbins

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 5m

Yield 8

Number Of Ingredients 8

1 bunch fresh parsley, chopped
8 cloves garlic, minced
¾ cup olive oil
¼ cup sherry wine vinegar
3 tablespoons lemon juice
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon ground cayenne pepper

Steps:

  • In a blender or food processor, combine the parsley, garlic, oil, vinegar, lemon juice, salt, ground black pepper and cayenne pepper. Mix well, but do not puree.

Nutrition Facts : Calories 189.9 calories, Carbohydrate 2.2 g, Fat 20.3 g, Fiber 0.4 g, Protein 0.5 g, SaturatedFat 2.8 g, Sodium 296.3 mg, Sugar 0.3 g

CUBAN CHIMICHURRI



Cuban Chimichurri image

This fresh Cuban sauce wonderfully complements steak, but pour it over a burger, and your taste buds will thank you! -Elaine Sweet, Dallas, Texas

Provided by Taste of Home

Time 20m

Yield 1 cup.

Number Of Ingredients 11

7 garlic cloves, peeled
1-1/4 cups packed fresh cilantro leaves
3/4 cup packed fresh parsley sprigs
1 teaspoon crushed red pepper flakes
1 teaspoon coarsely ground pepper
1/4 cup white balsamic vinegar
2 tablespoons lime juice
1 tablespoon soy sauce
1/2 teaspoon grated lime zest
1/3 cup olive oil
Grilled steak

Steps:

  • Place garlic in a small food processor; cover and chop. Add the cilantro, parsley, pepper flakes and pepper; cover and process until finely chopped., Add the vinegar, lime juice, soy sauce and lime zest. While processing, gradually add oil in a steady stream. Serve with steak.

Nutrition Facts : Calories 95 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 122mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.

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