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- Churrasco with chimichurri
Churrasco with chimichurri
Ingredients
Step by step process
Preparation
- 1
Take the meat out of the fridge at least 30 minutes before grilling to reach room temperature.
TIP:Allow the meat to sit at room temperature for 15-20 minutes before cooking. This ensures even heating throughout the thickness and prevents the edges from burning.
- 2
Pat the rump steak dry with paper towels, brush both sides with olive oil, and season generously with salt and pepper.
- 3
Finely chop flat-leaf parsley, oregano, and the chili pepper (remove seeds for less heat). Crush the garlic and add it to a bowl, then mix in the vinegar and olive oil, and season with salt and pepper.
TIP:Store fresh herbs in a damp paper towel in the refrigerator, and make a quick herb sauce that works with a variety of recipes. Freeze any leftover herbs in small portions.
Grilling
- 4
Heat the grill to high. Place the meat over direct heat and grill 3-5 minutes per side, depending on desired doneness (about 3 minutes per side for medium-rare). Turn the meat only once, when a golden crust has formed.
- 5
Avoid flipping the meat unnecessarily during grilling. this helps develop a tasty crust. For thicker cuts, after searing the surface, move the meat to indirect heat and finish more slowly.
- 6
Let the cooked meat rest on a board for 5-10 minutes before slicing to retain juiciness.
Serving
- 7
Slice the churrasco against the grain and serve drizzled with the herb chimichurri sauce.
- 8
Serve with fresh bread or grilled vegetables as a light side for summer gatherings.
More tips:
For a more intense flavor, marinate the meat in oil, salt, and pepper and let it rest in the fridge overnight.
You can make chimichurri a day ahead to allow the flavors to meld.
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Topic: Brazilian Cuisine
