Skewered Churrasco Beef with Chimichurri Sauce
Tender cuts of beef grilled to perfection and served with a vibrant, herbaceous chimichurri sauce, capturing the spirit of Brazilian churrasco. This brazilian ready in about 42 minutes blends pounds flank steak, kosher salt, black pepper into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 380 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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
Instructions
- 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.
- 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.
- 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).
- 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.
- 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.
Equipment for this recipe
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Frequently asked questions
How long does Skewered Churrasco Beef with Chimichurri Sauce take to make?
Total time is about 42 minutes (30 min prep + 12 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Skewered Churrasco Beef with Chimichurri Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Skewered Churrasco Beef with Chimichurri Sauce?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Skewered Churrasco Beef with Chimichurri Sauce for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Skewered Churrasco Beef with Chimichurri Sauce?
Brazilian brazilian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
