Churrasco with chimichurri

Ingredients

• 15 g (1 cup)curly parsley
• 2garlic cloves, peeled and crushed with the flat of a knife
• 60 ml (¼ cup)extra-virgin olive oil
• 45 ml (3 tablespoons)white vinegar
• 2.5 g (½ teaspoon)salt
• 0.5 g (¼ teaspoon)red pepper flakes
• To tastecoarse sea salt

Instructions

1. 1

   Light the grill

   Light a charcoal grill.

2. 2

   Chop the parsley

   Put the parsley and garlic in a food processor and pulse several times, until finely chopped.

3. 3

   Mix the chimichurri

   Transfer the parsley and garlic to a bowl. Add the olive oil, vinegar, salt and red pepper flakes, mix well and set aside.

4. 4

   Grill the steak

   Grill the churrasco over indirect heat until it reaches your preferred doneness.

5. 5

   Season the meat

   Season the meat with coarse sea salt.

6. 6

   Serve hot

   Serve the steak hot with the chimichurri.

What is churrasco with chimichurri?

Churrasco refers to grilled meat and is especially associated with the barbecue traditions of Argentina and other parts of South America. Chimichurri, a loose herb sauce, brings acidity and freshness to the savoury meat.

This version keeps the sauce simple: parsley and garlic are chopped, then mixed with olive oil, vinegar, salt and a little chilli. The recipe does not specify the steak cut or quantity, so choose and portion the churrasco separately.

Nutrition and macros by portion

The nutrition label shows one serving as written: 125 calories, 1g protein, 2g carbs, 14g fat.

The listed olive oil supplies most of the sauce’s fat, while the parsley and garlic contribute small amounts of carbohydrate and protein. The churrasco is not quantified in the ingredients, so these figures cannot represent a complete steak serving; add vegetables or salad to round out the plate.

Making the chimichurri

Parsley: curly parsley gives the sauce its herb-forward character. Pulse it with the garlic only until finely chopped; a few short pulses help avoid turning it into a paste.

Oil and vinegar: olive oil gives the sauce body, while white vinegar supplies its sharp edge. Mix them in after chopping so the herbs remain distinct.

Grilling over indirect heat

Indirect heat means the steak cooks beside, rather than directly over, the hottest coals. This gives you more control, but the recipe does not give a grill temperature or cooking time for the meat.

Use a suitable grill-safe thermometer or your usual doneness cues, and follow the guidance for the particular cut and thickness you choose.

Seasoning and serving

Coarse sea salt: the method seasons the meat after grilling, so apply it just before serving as written. The separate fine salt in the ingredient list is mixed into the chimichurri.

Serve the steak hot with the sauce alongside or spooned over it. Keeping some chimichurri aside lets everyone add as much as they like.

Timing and preparation

The listed total time is 22 minutes, but the recipe does not break this down into preparation and grilling time. The steak’s time on the grill will depend on its cut, thickness and preferred doneness.

You can chop and mix the chimichurri while the charcoal grill heats. Set the sauce aside as directed, then focus on the meat.

What to serve alongside

A simple salad or grilled vegetables make a fresh accompaniment and sit well alongside the herb sauce. For a more substantial meal, serve with potatoes, bread or another filling side.

The steak quantity is not supplied in the ingredient list, so plan the accompaniments and portions around the amount of meat you choose.

Recipe notes & tips

• Use short pulses in the food processor so the parsley stays finely chopped rather than puréed.
• Taste the chimichurri before serving and adjust only if needed, since the recipe gives fixed amounts for its seasonings.
• Keep the steak over indirect heat as directed to make its cooking easier to control.
• Let excess sauce drain from the spoon before adding it if you prefer a less oily finish.
• Prepare the chimichurri while the charcoal grill heats to make good use of the preparation time.

Variations

• More heat: increase the red pepper flakes slightly for a spicier sauce.
• Milder sauce: leave out the red pepper flakes for less chilli.
• Herb change: replace some parsley with coriander for a different herbal flavour.
• Sharper finish: add a little more vinegar if you prefer a tangier chimichurri.
• Side swap: serve with grilled vegetables instead of potatoes or bread.

Common mistakes to avoid

• Overprocessing the herbs: they can turn pasty, so use several short pulses and stop once finely chopped.
• Grilling over direct heat: it can make the steak harder to control, so follow the recipe’s indirect-heat method.
• Guessing the cooking time: cut and thickness matter, so judge doneness for the steak you are using.
• Adding all the sauce at once: serve some alongside so the steak does not become overwhelmed.
• Forgetting the two salts: the fine salt goes in the chimichurri, while the coarse sea salt seasons the meat.

How to store

Refrigerate leftover chimichurri in a covered container and use within 3–4 days. Refrigerate leftover steak promptly and use within 3–4 days; reheat gently until hot, or serve it cold.

Frequently asked questions