Throughout Latin America, churrasco traditionally refers to steak cooked on a grill. We kept the typical lime and garlic marinade but seared the meat on the stovetop to make the recipe weeknight-friendly. A big spoonful of the zesty fresh herb-chili sauce called chimichurri adds loads of flavor. The recipe is a Yummly original created by Ericka Sanchez.
- 1 1/2 lb. beef sirloin (flap)
- 11 Tbsp. olive oil (divided)
- 1 lime (juiced, about ¼ cup juice per lime)
- 3 tsp. garlic salt (divided)
- 4 garlic cloves (minced, divided)
- 1/2 cup parsley (finely chopped)
- 1/2 cup cilantro (finely chopped)
- 2 Tbsp. oregano (finely chopped)
- 2 Tbsp. red wine vinegar
- 1/4 tsp. ground black pepper
- 1/4 tsp. red pepper flakes
- Place beef in a large resealable bag. Add 2 Tbsp. olive oil, the lime juice, 2 tsp. garlic salt, and half the minced garlic. Seal, then press with fingers to distribute ingredients. Refrigerate for 1 hour.
- Make chimichurri: Place parsley, cilantro, 7 Tbsp. olive oil, the oregano, vinegar, remaining 1 tsp. garlic salt, remaining minced garlic, the black pepper, and red pepper flakes in a small bowl. Whisk together until well combined. Refrigerate until ready to use.
- Heat remaining 1 Tbsp. olive oil in a large frying pan over medium heat. Cook beef flaps, turning once, for 5 minutes on each side. Transfer to a cutting board and let rest for 5 minutes. Slice, serve, and top with chimichurri sauce.
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|Calories580Calories from Fat400|
|% DAILY VALUE|
|Calories from Fat400|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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