Churrasco de Flank Steak

Jane Kaylie


Churrasco de Flank Steak

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20 Min
15 Min


1 large piece flank steak with fat
4 c
brazilian sal grosso chimichurri
1/2 c
parsley, chopped
1/4 c
cilantro, chopped
1 c
olive oil
1/4 c
lemon juice
3 tsp
fresh garlic, chopped
2 tsp
dry oregano
2 tsp
crushed red pepper
salt to taste


1Prepare a medium to high temperature open flame grill, charcoal or wood. (The flames must get very close to the meat.)

2Apply a generous amount of salt to the flank steak without rubbing it. (The salt must be loose or the meat will be too salty.)

3Grill meat approximately 5 minutes on each side for medium rare, turning only once.

4Once cooked, take steak in tongs and remove extra salt by slapping side of large knife against filet.

5low meat to rest 2-3 minutes before slicing it. Using a large chef knife chop the parsley and cilantro. Place in bowl and add all other chimichurri ingredients.

6Serve alongside steak.

About this Recipe

Course/Dish: Meat Appetizers
Main Ingredient: Beef
Regional Style: American
Other Tags: Quick & Easy, Healthy, Heirloom