Churrasco Recipe

Season the Steak

In a small bowl, mix olive oil, salt, and black pepper. Rub this mixture all over the ribeye steak. Let it marinate at room temperature for about 30 minutes.

Grill the Steak

Preheat a grill or grill pan over medium-high heat. Grill the steak for about 4-5 minutes on each side for medium-rare, or until desired doneness. Remove from grill and let rest for 5 minutes before slicing.

Scramble the Eggs

In a pan, heat vegetable oil over medium heat. Crack the eggs into the pan and scramble them until fully cooked. Set aside.

Sauté Garlic and Rice

In the same pan, add minced garlic and sauté for 1 minute until fragrant. Add cooked rice and soy sauce, stirring well to combine. Cook for an additional 3-4 minutes.

Combine Ingredients

Add the scrambled eggs and chopped green onions to the rice. Stir everything together and cook for another 2 minutes until heated through.

Prepare the Asparagus

Trim the tough ends of the asparagus and place them in a bowl. Drizzle with olive oil, salt, and pepper. Toss to coat evenly.

Grill the Asparagus

Place the asparagus on the grill and cook for about 4-5 minutes, turning occasionally, until tender and slightly charred.

Blend the Sauce

In a food processor, combine parsley, oregano, garlic, red wine vinegar, olive oil, salt, and red pepper flakes. Blend until smooth but slightly chunky. Adjust seasoning to taste.

Serve

Transfer the chimichurri sauce to a serving bowl and set aside for serving with the steak.