In Argentina, Uruguay and in the South of Brazil a churrasco is a thick cut of skirt steak. You may use skirt, flank, hanger steak or tenderloin steak. Perfect for grilling!

For 4 servings

Ingredients

2 lb skirt steak, trimmed of excess fat
Ground black pepper, to taste
1 tbsp Kosher salt
2 tbsp canola oil

For the chimichurri

2 cups fresh parsley leaves
½ cup cilantro, finely chopped
¼ cup fresh oregano leaves
4 garlic cloves, finely minced
4 scallions, finely chopped
1 cup olive oil
2/3 cup red wine vinegar
Kosher salt and freshly ground pepper
1 tsp crushed red pepper -optional

Preparation

Heat grill.

In a cutting board, place meat, add salt, ground pepper, canola oil. Turn to coat. Place on grill and let cook, 4 minutes per side for medium rare.

Remove from grill to a plate. Slice on a bias. Serve with chimichurri sauce and purple potatoes.

For the chimichurri, combine the first five ingredients in a bowl, stir the oil, vinegar salt, and pepper to taste. Use immediately or keep in the refrigerator until ready to use.