In Brazil, churrasco and the churrascaria have a long and cherished tradition. Churrasco broadly translates to “barbecue,” and its origins in Southern Brazil can be traced back to the indigenous population. In its early iteration, cuts of meat would be roasted outdoors on green wood grill over a stone fire. Today, gauchos trained in the art of rodizio roast the meat on skewers in a churrascaria, or steakhouse. They move about the churrascaria, slicing off tasty morsels directly from the roasting spits onto customers’ plates.
Chimichurri is also a South American staple. A tangy, garlicky sauce with a deep, herbaceous flavor, it can be used as a condiment or marinade. It is traditionally attributed to Argentinian and Uruguayan cuisine, but Brazilians (and the rest of the world, for that matter) enjoy it with their meat dishes. In Argentina, the recipe calls for garlic, olive oil, parsley, red wine vinegar, oregano, salt, and red pepper.
A Fan Inspired Recipe for Flank Steak
At Texas de Brazil, we enjoy finding fans of the brand that have put their own gaucho spin on the traditional recipe: cilantro! The standard recipe uses parsley as the primary herb ingredient, which is what earns it the nickname “Argentinian Pesto.” We find the addition of cilantro gives it an even greater depth of flavor that perfectly complements any meat dish, especially steak. Just ask Cheryl at 40aprons, who very kindly calls our version the “Holy Grail” of chimichurri recipes.
This authentic Brazilian flank steak served with our zesty chimichurri sauce is the perfect summer BBQ dish. It is simple, flavorful, and eye-catching. Enjoy it with a side of garlic mashed potatoes, fried bananas, or a light and crunchy cucumber salad. If you’re looking for an exact match of this recipe, you may order the exact meat we use here at Texas de Brazil to be delivered to your door.
Authentic Brazilian Flank Steak with Zesty Chimichurri Sauce (a Texas de Brazil Inspired Recipe)
Food processor or blender
For the Chimichurri sauce:
1 cup extra virgin olive oil
¼ cup lemon juice or red wine vinegar
2 TBSP garlic
½ cup fresh parsley
¼ cup fresh cilantro
1 TBSP dried oregano
1 TBSP red pepper flakes
Salt and pepper to taste (start with 1.5 tsp salt)
For the Steak:
1 ½ lbs flank steak
¼ cup extra virgin olive oil
1/3 cup fresh lime juice
½ cup orange juice
2 TBSP soy sauce
1 TBSP minced garlic
2 tsp paprika
2 TBSP salt
3/4 tsp ground cumin
1 tsp dried oregano
2 TBSP brown sugar or honey
Step 1: Make the Steak Marinade
While at Texas de Brazil, we want the meat and flavor of the grill to speak through, so we only use rock salt to flavor, this particular recipe uses a marinade. First, whisk together marinade ingredients. Pour over flank steak in a shallow dish or in a re-sealable bag. Place in the refrigerator and allow to marinate for at least 30 minutes.
Step 2: Make the Chimichurri Sauce
In your food processor, pulse the fresh garlic to a fine mince. Add the fresh herbs and pulse to uniform consistency.
Add in the salt, red pepper flakes, lemon juice/vinegar, and olive oil, and pulse to combine.
NOTE: avoid using the “blend” setting on your food processor, as over-mixing will result in a paste-like consistency. We are looking for a sauce that can be drizzled. You can also use a blender for these steps, but again, avoid over blending.
Step 3: Cook Your Steak
Preheat your grill, grill pan, or nonstick frying pan to medium-high heat. Cook your steak to your desired level of doneness. We recommend medium-rare for this dish, which is 130-135 degrees Fahrenheit. Allow to rest for ten minutes, then slice in thin strips. Fan the strips on a serving platter and drizzle with chimichurri sauce.
Visit Texas de Brazil
Texas de Brazil is an authentic Brazilian steakhouse that offers delicious meats carved tableside in the traditional churrascaria method. With over 50 locations, we look forward to serving you in true gaucho style. Visit our website to find a steakhouse near you or to explore our new meat delivery service-Brazilian recipes delivered right to your door.