Juicy Argentinian Churrasco with Chimichurri

Name: Juicy Argentinian Churrasco with Chimichurri
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 portions
Ingredients: 800 g beef ribeye; 30 ml olive oil; 2 teaspoons salt; 1 teaspoon black pepper; 1 handful parsley; 10 g oregano; 3 cloves garlic; 3 tablespoons wine vinegar; 90 ml olive oil; 1 pc chilli peppers; salt; black pepper

Jakub SýkoraHerbsBrazilian Cuisine x se líbilo

Churrasco with chimichurri is an icon of South American barbecue. Juicy beef grilled directly over high heat is served drizzled with a vibrant herb sauce of parsley, garlic, and vinegar. Perfect for summer parties, gatherings with friends, or a family garden celebration. It surprises with fresh flavour and simple preparation.

Příprava: 20min

Vaření: 15min

CELKOVÝ ČAS: 35min

Step by step process

Preparing the meat and chimichurri

1
Churrasco with chimichurri starts here: take the beef out of the fridge at least 30 minutes before grilling so it reaches room temperature.
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 chilli (remove seeds for less heat). Crush the garlic into a bowl, add vinegar and olive oil, mix well, and season with salt and pepper.

Grilling the meat

4
Heat the grill to high. Place the rump steak over direct heat and grill 3-5 minutes per side, depending on desired doneness (about 3 minutes per side for medium-rare).
5
Turn the meat only once, when a golden crust has formed. For thicker cuts, after searing, move to indirect heat and finish more slowly.
6
Let the cooked steak rest on a board for 5-10 minutes before slicing to keep it juicy.

Serving

7
Slice the steak against the grain and drizzle generously with chimichurri sauce.
8
Serve with fresh bread or grilled vegetables as a light side for a summer gathering.