Churrasco Lunch Recipe

Prep and Marinate

Pat the steak dry with paper towels. In a small bowl combine minced garlic, olive oil and lime juice. Rub the mixture evenly over both sides of the steak. Sprinkle the kosher salt and coarse black pepper evenly, pressing lightly so the seasoning adheres. Let the steak rest at room temperature for 20–30 minutes (or refrigerate up to 2 hours for more flavor), then bring back to room temp before cooking if chilled.

Cook

Heat a grill or heavy cast-iron skillet over high heat until very hot (grill grates should be glowing; skillet should just smoke). Brush grates or pan with a little oil. Place the steak on the hot surface and sear without moving for 3–4 minutes until a deep brown crust forms. Flip and cook 3–4 minutes for medium-rare (internal temp ~125–130°F / 51–54°C). Adjust 1–2 minutes more per side for medium. Remove steak to a cutting board and tent loosely with foil; rest 8–10 minutes.

Slice

Slice the steak thinly across the grain at a 45-degree angle into 1/4-inch slices. This maximizes tenderness and gives classic churrasco presentation. Arrange on a platter and squeeze a little fresh lime over the top if desired.

While the steak rests, make the chimichurri. Finely chop parsley, cilantro (if using) and oregano, or pulse briefly in a food processor to a coarse, bright-green texture (do not puree). Add minced garlic, red wine vinegar, red pepper flakes, salt and black pepper; mix. Slowly whisk in extra-virgin olive oil until emulsified but still loose. Taste and adjust seasoning; if you prefer tangier chimichurri, add an extra 1/2 tablespoon vinegar. Let sit at room temperature 10 minutes to meld flavors.

Potatoes

While the steak preheats, halve any larger new potatoes. Toss potatoes with 1 tablespoon olive oil and 1/2 teaspoon kosher salt. Roast in a 425°F (220°C) oven on a sheet pan for 20–25 minutes, turning once, until golden and tender. Alternatively, par-cook in boiling salted water 8–10 minutes then pan-sear in a hot skillet until crisp.

Salad

In a bowl combine mixed greens, cherry tomatoes and thinly sliced red onion. Whisk 2 tablespoons olive oil, 1 tablespoon red wine vinegar, and salt and pepper to taste; toss with the salad just before serving.

Assemble and Serve: Spoon chimichurri over the sliced steak or serve it on the side for guests to add. Plate churrasco with roasted potatoes and the dressed salad. Garnish with lime wedges. Leftover chimichurri will keep refrigerated up to 3–4 days and is excellent on other grilled meats.