Brazilian Churrasco de Flank Steak is a nationwide favorite way of char-grilling this tender cut of beef. And the chimichurri sauce condiment really sets if up nicely. A great way to treat your friends, invite them over for some authentic, Brazilian Churrasco de Flank Steak.
(Photo Attributed to Author: Amadscientist)
Brazilian Churrasco de Flank Steak Recipe-
Ingredients:
For the Meat-
- 4 to 5 lb. flank or skirt steak, with fat left on
- 4 lb. Brazilian Sal Grosso (rock salt)
For the Chimichurri-
- 1/2 cup fresh parsley, chopped
- 1/2 cup fresh cilantro, chopped
- 1 cup scallion infused olive oil
- 1/4 cup fresh lemon juice
- 4 tbsp. minced fresh garlic
- 2 tsp. dried oregano
- 2 tbsp. crushed red pepper flakes
- salt, to taste
Directions:
For the Meat-
- Prepare your grille, and bring the coals up to medium high. You really should use good quality, premium hardwood lump charcoal for this – not the petroleum briquets that are cheap, but nowhere near the real wood flavor that you want for authenticity – not to mention your health. Ideally your grill allows for the meat to be positioned quite close to the coals, because you are going for a charred surface on your meat.
- Liberally apply the rock salt all over your steak. Do not rub it in, that will make the meat too salty, but slather it on well, and don’t worry about any salt that falls off.
- Grill the steak about 5 minutes on each side if you like medium rare, a little less for rare, a little more for well done. Turn the steaks over only once.
- When your meat is cooked, use a large grilling spatula or large broad knife and remove the extra salt by slapping it against the fillets. Do this on both sides, the let the meat to rest for 2-3 minutes before carving it.
For the Chimichurri-
- Place the chopped parsley and cilantro in a large mixing bowl, then add in all the other ingredients.
- Stir everything together thoroughly.
To Serve your Brazilian Churrasco de Flank Steak, place the sliced steak on a large attractive serving platter, with a couple meat forks for each person to stab what they want, and have a small bowl of the chimichurri for each person to spoon onto their meat as they enjoy this fine Brazilian cuisine treat.
Note: This recipe is taken from our South American Cuisine pages.
Sounds like a delicious way to prepare a fairly inexpensive cut of meat. I like the chimichuri sauce recipe, too. Thanks!
You’re welcome, Mark. And yes, I agree – you couldn’t find a much better way to prepare skirt or flank steak.
SOLD! LOL, this one is definitely on the upcoming culinary agenda!
Hey, Bob – I’m with ya all the way with that opinion!