Sliced Churrasco Recipe

Prepare marinade

In a shallow dish or zip-top bag combine 2 tbs olive oil, minced garlic, lime juice, soy sauce, ground cumin, smoked paprika, 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Stir to combine.

Add the 1 lb flank or skirt steak to the marinade, turning to coat both sides. Press out excess air and refrigerate for at least 30 minutes and up to 4 hours. Remove steak from refrigerator 20 minutes before cooking to come closer to room temperature.

Preheat a grill or heavy cast-iron skillet over high heat until very hot (grill grates or pan should be shimmering). Brush or oil grates/pan lightly.

Pat the steak dry with paper towels to ensure good sear. Place steak on the hot grill or skillet and sear undisturbed for 3–4 minutes per side for medium-rare (thicker cuts may need longer). Use an instant-read thermometer: 125–130°F (52–54°C) for medium-rare, 135°F (57°C) for medium.

Transfer the steak to a cutting board and loosely tent with foil. Let rest for 8–10 minutes to allow juices to redistribute.

Slice the steak thinly across the grain into 1/4-inch slices. Arrange on a warm platter for serving.

While the steak rests, melt 2 tbs unsalted butter in a medium saucepan over medium heat.

Add the minced shallot and 1 minced garlic clove and sauté until softened and translucent, about 2–3 minutes; do not brown.

Stir in 2 tbs brown sugar and allow it to melt and become syrupy for about 30 seconds.

Carefully add 1 tbs bourbon to deglaze the pan. If cooking on a gas stove, tilt the pan away from you and remove from direct flame briefly to avoid a flare-up; the alcohol will flame briefly and then subside. Allow the bourbon to reduce for 30–45 seconds.

Add 1/2 cup beef stock, 1 tsp Worcestershire sauce, 1 tsp Dijon mustard and 1 tsp chopped fresh thyme. Stir and bring to a gentle simmer. Let the sauce reduce and thicken slightly, about 3–5 minutes.

If desired for extra richness, stir in 1 tbs heavy cream. Taste and season with 1/4 tsp kosher salt and 1/4 tsp black pepper. Keep the sauce warm over low heat, stirring occasionally.

If sauce becomes too thick, whisk in up to 1 tbs additional stock or water to reach desired consistency.

Arrange the sliced churrasco on a serving platter. Spoon the warm bourbon sauce over the sliced steak or serve the sauce on the side in a small pitcher for guests to drizzle.

Sprinkle chopped fresh parsley over the sliced steak and serve with lime wedges on the side for a bright finish.

Serve immediately while the steak and sauce are hot. Leftover sliced steak can be refrigerated for up to 3 days; reheat gently and refresh with a splash of stock or sauce.