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Brazilian Steak Recipe on a DCS Gas Grill

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Brazilian Flank Steak with Homemade Chimichurri Sauce Recipe

Grilled Brazilian Steak with Homemade Chimichurri Sauce Recipe

Add a little flare to your grilling with this Brazilian style steak recipe with a fresh chimichurri sauce drizzled on top. In this recipe, you'll learn to make a great steak marinade & a zesty chimichurri sauce that will perfectly complement your seared flank steak. This recipe is ideal as either an appetizer, or entree at dinner parties and family gatherings!

SERVES 4 PREP 1 hour MARINADE 1 - 8 hours COOK 10 min

INGREDIENTS:


  • Steak Marinade:
  • 4 lbs beef skirt, flank, or sirloin steak
  • 5 cloves garlic, smashed into a paste
  • 1 Tbsp coarse salt
  • 1 each yellow onion, minced
  • 1 tsp thyme leaves, finely chopped
  • 2 tsp dried oregano
  • 1/2 bunch parsley, roughly chopped
  • 1/2 bunch cilantro, roughly chopped
  • 1 cup extra virgin olive oil
  • 1/2 lemon, juiced
  • 2 limes, juiced
  • 1/2 cup red wine
  • 1/2 cup water
  • 1 each lemon peel, thinly sliced
  • 1 Tbsp rosemary, finely chopped

  • Chimichurri Sauce:
  • 3/4 cup extra virgin olive oil
  • 1 bunch parsley, finely chopped
  • 1/4 bunch cilantro, finely chopped
  • 1 each shallot, minced
  • 1/4 cup red wine vinegar
  • 2 Tbsp water
  • 4 cloves garlic paste
  • 2 tsp coarse salt
  • 1 Tbsp red pepper flakes
  • 1-2 each jalapeño, seeded and minced

  • Things You'll Need:
  • Gas Grill
  • BBQ Tongs

Directions

  1. Add all marinade ingredients to a blender, and blend until smooth.
  2. In a gallon size zip top bag, or large mixing bowl, add in your flank steaks and toss to coat evenly in the marinade.
  3. Place steaks in refrigerator to marinade for 1 to 8 hours.
  4. For the chimichurri, blend all ingredients together until it is a sauce consistency.
  5. Refrigerate chimichurri until needed.
  6. Once steaks have marinaded, remove from fridge and allow them to reach room temperature before grilling.
  7. Preheat your grill for direct high heat for 10 minutes.
  8. Sear steaks for 2 minutes, turn them to cross-hatch and sear for another 2 minutes.
  9. Flip steaks and grill for 2 minutes before cross-hatching and allowing them to sear another 2 minutes.
  10. Remove steaks and allow them to rest for 5 minutes.
  11. Slice flank steaks in thin slices across the grain.
  12. Plate with chimichurri on the side, or drizzle some over the sliced steak.
  13. Serve, and enjoy!

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