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Chimichurri Churrasco

Yields6 ServingsPrep Time15 minsCook Time8 minsTotal Time23 mins

Chimichurri Churrasco

 1 cup mojo criollo marinade
 2 tsp dried oregano, divided
 1 tsp fresh lime zest
 1 tsp fresh orange zest
 2 lbs flank steak, cut crosswise into 6 equal-sized pieces
 3 garlic cloves
 2 green onions, chopped
 1 parsley
 1 cup cilantro
 2 tbsp white wine vinegar
 1 tbsp fresh lime juice
 ½ tsp kosher salt
 ⅓ cup olive oil
1

In small bowl, whisk marinade, 1 teaspoon oregano, lime zest and orange zest. Place steaks in large zip-top plastic bag; pour marinade mixture over steak. Seal bag, pressing out excess air; massage steak in bag to coat. Refrigerate steak at least 4 or up to 10 hours.

2

In food processor with knife blade attached or blender, purée garlic, onions, parsley, cilantro, vinegar, lime juice, salt and remaining 1 teaspoon oregano; with processor running, slowly pouroil through feed tube and purée until emulsified. Makes about 1 cup chimichurri.

3

Prepare outdoor grill for direct grilling over high heat. Remove steaks from marinade; discard marinade. Place steaks on hot grill rack; cover and cook 8 minutes or until internal temperature reaches 135° for medium-rare, turning once. Transfer steaks to cutting board; tent with foil and let stand 5 minutes. (Internal temperature will rise to 145° upon standing.)

4

Slice steaks against the grain; serve with chimichurri.

Nutrition Facts

6 servings

Serving size

1 Piece Steak, 2 1/2 tablespoons Chimichurri

Amount per serving
Calories333
% Daily Value *
Total Fat 21g27%

Saturated Fat 5g25%
Cholesterol 86mg29%
Sodium 522mg23%
Total Carbohydrate 4g2%

Dietary Fiber 1g4%
Protein 31g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.