Churrasco with Chimichurri

Recipe - ShopRite of Somers Point

Prep Time10 Minutes

Servings6

Cook Time5 Minutes

Ingredients

2 lbs. Skirt Steak

12 Garlic Cloves, divided

2 cups Orange Juice (freshly squeezed if possible)

1 ½ cups Bowl & Basket Olive Oil, divided

½ cup Water

2 Serrano Chiles, de-seeded and chopped

2 cups Roughly Chopped Parsley

2 tbsp Bowl & Basket Red Wine Vinegar

Zest and Juice from 2 limes

1 tsp Red Chili Flakes, or more/less if desired

Salt, to taste

Pepper, to taste

Directions

First, make the marinade. Combine 6 garlic cloves, orange juice, ½ cup of the olive oil, water and chiles in a blender or food processor and blend until smooth. Add steak to a container with a lid (or a Ziploc bag) and add the marinade. Top/seal container and place in fridge for 1 hr. to marinate.
Make the chimichurri: Combine the remaining 6 garlic cloves, 1 cup olive oil, red wine vinegar, parsley, lime juice and zest and red chili flakes in a food processor and pulse until chimichurri is desired consistency. Add salt and pepper to taste.
When ready to cook the steak, preheat the grill to 450 degrees and oil the grill grates. Remove steak from marinade and pat dry. Season with salt and pepper on each side, then grill to desired level of doneness, about 2-3 min per side for medium. Remove from grill and cover loosely with foil to rest.
Serve steak with chimichurri sauce.

10 minutes

Prep Time

5 minutes

Cook Time

Servings

Shop Ingredients

Makes 6 servings

2 lbs. Skirt Steak

Nature's Reserve Grass Fed Beef, Inside Skirt Steak

Add Nature's Reserve Grass Fed Beef, Inside Skirt Steak to Favorites.Add Nature's Reserve Grass Fed Beef, Inside Skirt Steak to Favorites.

$7.19 avg/ea$8.99/lb

12 Garlic Cloves, divided

Fresh Garlic

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$1.00 avg/ea$3.99/lb

2 cups Orange Juice (freshly squeezed if possible)

Bowls Basket No Pulp 100% Orange Juice, 52 fl oz

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$3.99$0.08/fl oz

1 ½ cups Bowl & Basket Olive Oil, divided

Bowl & Basket Extra Virgin Olive Oil, 17 fl oz

Add Bowl & Basket Extra Virgin Olive Oil, 17 fl oz to Favorites.Add Bowl & Basket Extra Virgin Olive Oil, 17 fl oz to Favorites.

$8.99$0.53/fl oz

½ cup Water

Bowl & Basket Spring Water, 1 gal

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$1.39$1.39/gal

2 Serrano Chiles, de-seeded and chopped

Serrano Pepper, 1 ct, 1 oz

Add Serrano Pepper, 1 ct, 1 oz to Favorites.Add Serrano Pepper, 1 ct, 1 oz to Favorites.

$0.25 avg/ea$3.99/lb

2 cups Roughly Chopped Parsley

Curly Parsley, 1 bunch, 1 each

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$1.99

2 tbsp Bowl & Basket Red Wine Vinegar

Bowl & Basket Red Wine Vinegar, 16.9 fl oz

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$2.29$0.14/fl oz

Zest and Juice from 2 limes

Bagged Limes - 2lb, 2 pound

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$5.99$3.00/lb

1 tsp Red Chili Flakes, or more/less if desired

Bowl & Basket Crushed Red Pepper, 1.5 oz

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$1.29$0.86/oz

Salt, to taste

Bowl & Basket Iodized Salt, 26 oz

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$0.69$0.03/oz

Pepper, to taste

Green Bell Pepper, 1 ct, 6 oz

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$1.12 avg/ea$0.19/oz

Directions

First, make the marinade. Combine 6 garlic cloves, orange juice, ½ cup of the olive oil, water and chiles in a blender or food processor and blend until smooth. Add steak to a container with a lid (or a Ziploc bag) and add the marinade. Top/seal container and place in fridge for 1 hr. to marinate.
Make the chimichurri: Combine the remaining 6 garlic cloves, 1 cup olive oil, red wine vinegar, parsley, lime juice and zest and red chili flakes in a food processor and pulse until chimichurri is desired consistency. Add salt and pepper to taste.
When ready to cook the steak, preheat the grill to 450 degrees and oil the grill grates. Remove steak from marinade and pat dry. Season with salt and pepper on each side, then grill to desired level of doneness, about 2-3 min per side for medium. Remove from grill and cover loosely with foil to rest.
Serve steak with chimichurri sauce.