Skip to main content
Epicurious

Brazilian-Style Barbecued Steak with a Garlicky Marinade and Dipping Sauce

3.8

(4)

Churrasco de Sao Paolo al la Parilla con Chimichurri Rojo

Recipe information

  • Yield

    Makes 4 servings

Ingredients

1 recipe Chimichurri Rojo
Two 1-pound skirt steaks
1/4 cup assorted olives, pitted and chopped
1 tablespoon minced Italian parsley leaves
Kosher salt and freshly toasted and ground black pepper, to taste

Preparation

  1. Step 1

    Prepare the Chimichurri Rojo, and then pour 2/3 cup of it into a resealable plastic bag and combine with the skirt steaks. (Reserve the rest of the sauce to use as a condiment.) Refrigerate overnight.

    Step 2

    To cook the steaks, prepare a medium-hot grill.

    Step 3

    Remove steaks from the marinade, and grill to desired doneness. (Because they are thin and have been marinated overnight, they will cook very quickly.)

    Step 4

    Divide each steak into two, and place each in the center of a warm plate. Season with salt and pepper, sprinkle chopped olives and minced parsley over each steak. Serve with the reserved Chimichurri Rojo on the side.

TagsMarinadeBrazilianSouth AmericanLatin AmericanSteakBeefMeatOliveGarlicRoot VegetableVegetablePaprikaHerbs & SpicesMainDinnerNut FreeDairy FreeGluten FreeKetoEasyMake AheadGrillingEpicurious
Read More
Mango Sticky Rice
Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.
Soy-Glazed Salmon Bowls
Saucy, soy-honey salmon—cut into cubes to speed up the cooking process—makes a savory topping for a quick weeknight bowl.
Grasshopper Brownies
These decadent brownies feature a sweet, minty topping complemented by a rich dark chocolate ganache and mini chocolate chips for added texture.
Easy Egg Custard
With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.
Sheet-Pan Sausage With Corn, Peach, and Cucumber Salad
This summery sheet-pan dinner celebrates the bounty of the season and couldn't be simpler to make. Chorizo plays nicely with the salad, thanks to its spice.
Tomato Aguachile
Juicy peak-season tomatoes make the perfect plant-based swap for aguachile.
Simple Hot Cocoa for One
With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.
Minty Chicken Meatballs
Who says ground chicken is boring? Two whole bunches of mint and some aromatics give these chicken meatballs their bracingly herby flavor.