Churrasco and Chimichurri

I don't think there's a meal that has me slobbering at the mere thought more than this one. I hear "chimichurri" and I might as well be in Pavlov's lab.

Nothing in the kitchen beyond baked goods is more terrifying to me than red meat or chicken, but if any of you share in my weakness, I will share my saving grace- the grill. With minimal clean up and the hands of God at work, the grill has managed to ease my fears and enter a new era of my culinary Odyssey- one where I'm called Nobody (Inés) and the Cyclops (my fear of inadequacy) is handedly outwitted!

Self-indulgent pre-recipe ramble over! Ingredients and instructions are below this slaytastic picture.

Ingredients

Meat

• Skirt Steak (between 0.75 lb and 1 lb per person)

  • The butcher gave us 2 lbs when I said it was for 3 people- we had a tiny bit leftover, but probably could have finished it off in one go without the salad on the side

• Coarse Kosher Salt

• Black Pepper

Chimichurri

• 1/2 cup Olive Oil

• 2 tablespoons Red Wine Vinegar

• 1/2 cup Parsley

• 1/4+ cup Cilantro

• 4 cloves of Garlic

• 2 small Red Chilies (I'm not quite sure what these are, but at Publix they are in the small and red chili basket)

• 3/4 teaspoon Oregano (dried is fine)

• big pinch of coarse salt

• pinch of black pepper to taste

Kale Salad (side)

• Lacinto/Dino/Tuscan Kale

• Cherry tomatoes

• Lime

• Salt

• Black Pepper
  

Instructions

1. Churrasco

   1. Dry brine the steak with a generous layer of salt and pepper all around for 30 minutes

   2. Prep the Chimichurri and Salad while this is vibing off to the side

   3. On your grill (I honestly have no idea what temp I cooked this at) place the steaks on, flipping sides every minute until cooked to desired temperature

   4. On the last two flips, coat each side with a small amount of Chimichurri

2. Chimichurri

   1. Super finely mince the garlic, red chilies, cilantro and parsely. *THERE IS A GUN TO YOUR HEAD* do NOT food process this. Chop by HAND.

   2. Measure out the olive oil, red wine vinegar, salt, pepper and oregano into a large enough bowl to add the herb mixture

   3. Incorporate all ingredients. It will settle and the oil will rise to the top, it's okay~

3. Salad

   1. Chop the kale

   2. Sprinkle a bit of course salt over it and massage aggressively until you feel too silly to continue

   3. Roughly chop the cherry tomatoes to your preferred size and mix with kale

   4. Add more salt to taste, fresh squeezed lime juice and olive oil

   5. Mix well and serve

We had this with prosecco, but if you can drink red wine, I would recommend trying this with a Cab.

The chimichurri is "authentic" Uraguayan/Argentinian. Don't take my word for it. But it's so fabulous you'll be dreaming up other things to put it on. You can take my word for that!

Walker's rating: ⭐️⭐️⭐️⭐️⭐️