Brazilian Churrasco with Chimichurri

Ingredients

• 2 lbs picanha (top sirloin cap) or flank steak, cut into 1.5-inch thick pieces
• 2 tbsp coarse sea salt
• 1 cup fresh flat-leaf parsley, packed
• 1/2 cup fresh cilantro, packed
• 4 cloves garlic, minced
• 1 small shallot, finely minced
• 1 tbsp fresh oregano leaves
• 3/4 cup extra virgin olive oil
• 3 tbsp red wine vinegar
• 1 tsp crushed red pepper flakes
• 1/2 tsp ground cumin
• 1/2 tsp freshly ground black pepper
• 1/4 tsp salt for chimichurri

Instructions

1. For the chimichurri, finely chop the parsley, cilantro, and oregano by hand for the best texture. Combine in a bowl with the minced garlic and shallot.
2. Add the olive oil, red wine vinegar, red pepper flakes, cumin, black pepper, and salt to the herb mixture. Stir well and let sit at room temperature for at least 20 minutes to allow flavors to meld.
3. Thread the beef pieces onto metal skewers, folding the meat if using picanha to create a C-shape that keeps the fat cap on the outside. Season generously on all sides with coarse sea salt only.
4. Preheat your grill to high heat, around 450–500°F. For authentic churrasco, use charcoal if possible.
5. Grill the skewers for 4–5 minutes per side for medium-rare, or until the internal temperature reaches 130°F. The exterior should develop a nice char while remaining juicy inside.
6. Rest the meat for 5 minutes before slicing against the grain into thin strips. Serve immediately with the chimichurri sauce drizzled over the top and extra on the side.