Tallarines Verdes Con Churrasco Recipe

Boil pasta

Bring 4 liters of water to a rolling boil in a large pot. Add 1 tablespoon of salt. Add 400 g linguine and cook according to package instructions until al dente (usually 8–10 minutes). Reserve 1 cup (240 ml) of pasta cooking water, then drain the pasta and set aside.

Toast nuts: In a dry skillet over medium heat, toast 50 g walnuts or pecans for 3–4 minutes, shaking the pan, until fragrant and lightly browned. Let cool.

Blend the sauce: In a blender or food processor, add 200 g fresh spinach, 30 g fresh basil, toasted nuts, 2 garlic cloves, 1 tbsp aji amarillo paste, 80 g grated Parmesan, 120 ml heavy cream, 60 ml evaporated milk (or additional cream if not using evaporated), 60 ml vegetable oil, 1 tsp salt, 1 tsp black pepper, and 1 tbsp lime juice. Pulse and then blend until a smooth, bright green sauce forms. Stop and scrape down sides as needed. If the sauce is too thick, add reserved pasta water 1–2 tbsp at a time to reach a silky consistency. Taste and adjust salt, pepper, or acidity.

Finish sauce: Stir in 15 ml olive oil for gloss and extra flavor. Keep warm.

Prepare steak: Pat 600 g flank or skirt steak dry with paper towels. Season both sides with 1½ tsp kosher salt and 1 tsp freshly ground black pepper. Let rest at room temperature for 20–30 minutes while preparing other components.

Preheat grill or skillet: Heat a grill or heavy cast-iron skillet over high heat until very hot. Brush the steak lightly with 1 tbsp olive oil to prevent sticking.

Cook steak: For medium-rare, grill steak 3–4 minutes per side (times vary by thickness). For medium, 4–5 minutes per side. Use an instant-read thermometer: 52–55°C (125–130°F) for medium-rare, 60°C (140°F) for medium. Do not overcook—churrasco is best sliced medium-rare to medium.

Rest and slice: Transfer steak to a cutting board and let rest for 8–10 minutes to retain juices. Slice thinly across the grain into strips about 5 mm thick.

Make chimichurri: Finely chop or pulse 30 g flat-leaf parsley, 1 tbsp fresh oregano (or 1 tsp dried), and 1 garlic clove in a food processor or finely by hand. Combine with 15 ml red wine vinegar, 60 ml olive oil, 1 tsp red pepper flakes, 1/2 tsp salt, and 1/2 tsp black pepper. Stir or pulse briefly until well combined but still slightly textured. Taste and adjust seasoning. Let sit 10 minutes for flavors to marry.

Toss pasta with sauce: In the pot or a large sauté pan over low heat, add the drained linguine and pour in most of the Tallarines Verdes sauce. Toss gently, adding reserved pasta water 1–2 tbsp at a time if needed to loosen the sauce and coat the noodles evenly. Add 40 g extra grated Parmesan and toss once more. Taste for salt and pepper.

Plate: Divide sauced pasta among 4 warmed plates or bowls. Arrange sliced churrasco on top of each portion (about 150 g steak per serving). Spoon a little chimichurri over the steak (about 1 tbsp per plate) and drizzle extra olive oil or a touch more green sauce if desired.

Garnish: Sprinkle additional Parmesan, scatter a few basil or parsley leaves, and serve with lemon or lime wedges on the side for squeezing.