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11Ingredients
46Minutes
580Calories
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Description
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.
Ingredients
US|METRIC
4 SERVINGS
- 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
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Directions
- 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.
NutritionView More
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580Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories580Calories from Fat400 |
| % DAILY VALUE |
| Total Fat44g68% |
| Saturated Fat9g45% |
| Trans Fat |
| Cholesterol70mg23% |
| Sodium105mg4% |
| Potassium740mg21% |
| Protein39g |
| Calories from Fat400 |
| % DAILY VALUE |
| Total Carbohydrate8g3% |
| Dietary Fiber2g8% |
| Sugars1g |
| Vitamin A15% |
| Vitamin C35% |
| Calcium10% |
| Iron30% |
* 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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Reviews(3)
Maybelle 3 years ago
The chimichurri sauce seemed watery and weak. I looked up other recipes and saw that they recommended to place the ingredients into a blender and pulse several times to thicken the sauce. I think I'll do that next time, plus maybe add some cumin to boost the depth of flavor.