Churrasco de Flank Steak

Jane Kaylie


Churrasco de Flank Steak

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20 Min
15 Min


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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

How to Make Churrasco de Flank Steak


  • 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.

Printable Recipe Card

About Churrasco de Flank Steak

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

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