Skewered Churrasco Beef with Chimichurri Sauce

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

Tender cuts of beef grilled to perfection and served with a vibrant, herbaceous chimichurri sauce, capturing the spirit of Brazilian churrasco. This Brazilian recipe, ready in about 42 minutes, pairs flank steak, kosher salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 pounds flank steak
• 1 tbsp kosher salt
• 1 tsp black pepper
• 2 tbsp olive oil
• 1 cup, packed fresh parsley
• 1/2 cup, packed fresh cilantro
• 4, minced garlic cloves
• 3 tbsp red wine vinegar
• 1/2 tsp red pepper flakes
• 1/2 cup olive oil (for chimichurri)
• 1 tbsp lemon juice

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Instructions

1. Step 1: Pat dry 1.5 pounds of flank steak and season evenly with 1 tablespoon kosher salt and 1 teaspoon black pepper on both sides; let rest at room temperature for 20 minutes.
2. Step 2: Meanwhile, prepare chimichurri by combining 1 cup packed fresh parsley, 1/2 cup packed fresh cilantro, 4 minced garlic cloves, 3 tablespoons red wine vinegar, 1/2 teaspoon red pepper flakes, 1 tablespoon lemon juice, and 1/2 cup olive oil in a food processor; pulse until finely chopped but still textured.
3. Step 3: Thread the steak onto skewers if desired, brush with 2 tablespoons olive oil, and preheat a grill or grill pan to medium-high heat (about 450°F).
4. Step 4: Grill the steak for 4-5 minutes per side until medium-rare, turning once and brushing occasionally with remaining olive oil; the beef should develop a nice crust.
5. Step 5: Remove steak from the grill, let rest for 5 minutes, then slice thinly across the grain and serve topped with 1/4 cup chimichurri sauce per serving.