Entree: Paraguay – Northern Culinary Region – Churrasco (Charcoal-grilled seasoned steak served sliced, traditionally accompanied by chimichurri)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Additional 8 min

Total 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 lb (900 g) skirt steak or flank steak, trimmed
- 2 tsp (10 g) coarse salt
- 1 tsp (2 g) freshly ground black pepper
- 2 tbsp (30 ml) olive oil for brushing
- 3 cloves garlic, minced (approx. 5/16 oz (9 g))
- 1 tbsp (15 ml) red wine vinegar for the meat (optional)
- Chimichurri:
  - 1 cup (240 ml) (packed) fresh flat-leaf parsley, finely chopped (approx. 7/8 oz (25 g))
  - 4 cloves garlic, minced (approx. 0.42 oz (12 g))
  - 1 tsp (1 g) dried oregano
  - 1/2 tsp (1 g) red pepper flakes or ají molido
  - 2 tbsp (30 ml) red wine vinegar
  - 1/2 cup (120 ml) olive oil
  - 1 tsp (6 g) salt
  - 1/2 tsp (1 g) black pepper
  - 2 tbsp (30 ml) fresh lime juice or lemon juice

Show original ingredient measurements

- 2 lb (900 g) skirt steak or flank steak, trimmed
- 2 tsp (10 g) coarse salt
- 1 tsp (2 g) freshly ground black pepper
- 2 tbsp (30 ml) olive oil for brushing
- 3 cloves garlic, minced (approx. 9 g)
- 1 tbsp (15 ml) red wine vinegar for the meat (optional)
- Chimichurri:
  - 1 cup (packed) fresh flat-leaf parsley, finely chopped (approx. 25 g)
  - 4 cloves garlic, minced (approx. 12 g)
  - 1 tsp (1 g) dried oregano
  - 1/2 tsp (1 g) red pepper flakes or ají molido
  - 2 tbsp (30 ml) red wine vinegar
  - 1/2 cup (120 ml) olive oil
  - 1 tsp (6 g) salt
  - 1/2 tsp (1 g) black pepper
  - 2 tbsp (30 ml) fresh lime juice or lemon juice

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Pat the steak dry. Rub both sides with 1 tsp (5 ml) coarse salt, 1/2 tsp (2.5 ml) black pepper, and 2 tbsp (30 ml) olive oil. If using, rub 1 tbsp (15 ml) red wine vinegar and 1 clove minced garlic into the meat and let rest at room temperature 20–30 minutes.
2. Meanwhile make the chimichurri: combine parsley, 4 cloves minced garlic, oregano, red pepper flakes, red wine vinegar, olive oil, salt, pepper, and lime juice in a bowl. Stir well and let sit at room temperature to develop flavors.
3. Preheat a grill or grill pan to very high heat until smoking hot. Brush grates lightly with oil.
4. Sear the steak 3–5 minutes per side for medium-rare depending on thickness, or longer to desired doneness. Use tongs and do not move steak constantly to get a good crust.
5. Transfer steak to a cutting board and rest 5–8 minutes. Slice thinly across the grain into strips.
6. Serve sliced steak topped or accompanied by chimichurri. Sprinkle with remaining coarse salt and additional lime wedges if desired.

1. Pat the steak dry. Rub both sides with 1 tsp coarse salt, 1/2 tsp black pepper, and 2 tbsp olive oil. If using, rub 1 tbsp red wine vinegar and 1 clove minced garlic into the meat and let rest at room temperature 20–30 minutes.
2. Meanwhile make the chimichurri: combine parsley, 4 cloves minced garlic, oregano, red pepper flakes, red wine vinegar, olive oil, salt, pepper, and lime juice in a bowl. Stir well and let sit at room temperature to develop flavors.
3. Preheat a grill or grill pan to very high heat until smoking hot. Brush grates lightly with oil.
4. Sear the steak 3–5 minutes per side for medium-rare depending on thickness, or longer to desired doneness. Use tongs and do not move steak constantly to get a good crust.
5. Transfer steak to a cutting board and rest 5–8 minutes. Slice thinly across the grain into strips.
6. Serve sliced steak topped or accompanied by chimichurri. Sprinkle with remaining coarse salt and additional lime wedges if desired.