Jul 14 2026
Restaurants›Six Thirteen›Argentinian Churrasco Recipe

Argentinian Churrasco Recipe

Inspired by Six Thirteen
Time1h 30m
Serves4

12 oz. Marinated London Broil with Mashed Potatoes Zucchini Croquettes, and Cilantro Chimichurri

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

For the Marinade

For the Churrasco

For the Mashed Potatoes

For the Zucchini Croquettes

For the Cilantro Chimichurri

Method

For the Marinade

  1. 1

    Prepare the Marinade

    In a large bowl, whisk together olive oil, red wine vinegar, minced garlic, dried oregano, paprika, salt, and black pepper until well combined.

  2. 2

    Marinate the Steak

    Place the London Broil in a resealable plastic bag and pour the marinade over it. Seal the bag, ensuring the steak is well coated. Refrigerate for at least 2 hours, preferably overnight.

For the Churrasco

  1. 3

    Grill the Steak

    Preheat your grill to medium-high heat. Remove the steak from the marinade and discard the marinade. Grill the steak for about 6-8 minutes per side for medium-rare, or until desired doneness. Let rest for 5 minutes before slicing.

For the Mashed Potatoes

  1. 4

    Cook the Potatoes

    In a large pot, bring salted water to a boil. Add the cubed potatoes and cook until tender, about 15-20 minutes. Drain well.

  2. 5

    Mash the Potatoes

    In the same pot, add butter, milk, salt, and black pepper to the drained potatoes. Mash until smooth and creamy. Adjust seasoning to taste.

For the Zucchini Croquettes

  1. 6

    Prepare the Mixture

    In a large bowl, combine grated zucchini, eggs, flour, grated Parmesan, salt, and black pepper. Mix until well combined.

  2. 7

    Shape and Fry the Croquettes

    Heat olive oil in a large skillet over medium heat. Scoop about 2 tablespoons of the zucchini mixture and form into small patties. Fry until golden brown on both sides, about 3-4 minutes per side. Drain on paper towels.

For the Cilantro Chimichurri

  1. 8

    Make the Chimichurri

    In a bowl, combine chopped cilantro, minced garlic, red wine vinegar, olive oil, salt, and black pepper. Mix well and let sit for 15 minutes to allow the flavors to meld.

More from Six Thirteen