Churrasco con Chimichurri – Grilled Skirt Steak

<h2 class="subheader">Grilled Skirt Steak with Chimichurri Sauce</h2> In Argentina, “asados,” or grilled meats, are often enjoyed with a fresh tasting, flavor-packed sauce called chimichurri. It’s a classic for good reason! Made with freshly chopped herbs, fruity <a title="Extra Virgin Olive Oil" href="https://goya.com/en/products/extra-virgin-olive-oil" data-id="5471">GOYA® Extra-Virgin Olive Oil</a> and a dash of lemon and vinegar, this tart, vibrant topping turns plain grilled poultry, meat and seafood into something super special. This churrasco con chimichurri recipe pairs chimichurri with tender, grilled skirt steak. Serve the sauce on the side as you’d find it in Argentina, in a small bowl or jar.

Total Time

30m

Prep Time:20m

Yields:4 Servings

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Ingredients

For the Chimichurri Sauce:

½ cup

packed fresh cilantro, finely chopped

½ cup

packed fresh parsley, finely chopped

2 tbsp.

packed fresh oregano, finely chopped

red onion, finely chopped (about 3 tbsp.)

1 tbsp.

GOYA® Minced Garlic

⅛ tsp.

GOYA® Crushed Red Peppers (optional)

2 tbsp.

GOYA® Lemon Juice

2 tbsp.

GOYA® Red Wine Vinegar

½ cup

GOYA® Extra Virgin Olive Oil

GOYA® Adobo All-Purpose Seasoning with Pepper , to taste

For the Skirt Steak

1 lb.

skirt steak, cut into four 4-oz. pieces

2 packets

GOYA® Sazón without Annatto

GOYA® Adobo All-Purpose Seasoning with Pepper , to taste

Directions

Kitchen View

Step 1

In a small bowl, combine cilantro, parsley, oregano, onion, garlic and hot pepper flakes, if desired. Stir in lemon juice and vinegar. Slowly drizzle in olive oil, stirring constantly until combined. Season with adobo. Cover and refrigerate until ready to use (can be kept in refrigerator for up to 3 days).

Step 2

Prepare grill to medium-high heat, or heat grill pan over medium-high heat. Sprinkle steak on both sides with sazon and adobo. Cook steak, flipping, until golden brown, about 6 minutes for medium rare.

Step 3

Transfer steak to serving plates; top with chimichurri sauce.

Chimichurri Sauce in Seconds!

No time to chop all of the herbs? No problem! Simply transfer the first 8 ingredients, un-cut, to the bowl of a food processor. Pulse 10 times, or until the herbs are chopped and the ingredients combine. Then, with the motor running, slowly drizzle in oil, season with adobo and relax!

Products in this Recipe

Minced Garlic

Crushed Red Peppers

Lemon Juice

Red Wine Vinegar

Extra Virgin Olive Oil

Adobo All-Purpose Seasoning with Pepper

Sazón without Annatto

Chimichurri Sauce in Seconds!

No time to chop all of the herbs? No problem! Simply transfer the first 8 ingredients, un-cut, to the bowl of a food processor. Pulse 10 times, or until the herbs are chopped and the ingredients combine. Then, with the motor running, slowly drizzle in oil, season with adobo and relax!