Cuban - Style Churrasco and ChimichurriCuban - Style Churrasco and Chimichurri
Cuban - Style Churrasco and Chimichurri
Cuban - Style Churrasco and Chimichurri
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Recipe - ShopRite of West Milford
Cuban - Style Churrasco and Chimichurri
Cuban - Style Churrasco and Chimichurri
Prep Time15 Minutes
Servings6
Cook Time8 Minutes
Ingredients
1 cup mojo criollo marinade
2 teaspoons dried oregano, divided
1 teaspoon fresh lime zest
1 teaspoon fresh orange zest
2 pounds flank steak, cut crosswise into 6 equal-sized pieces
3 garlic cloves
2 green onions, chopped
1 cup loosely packed fresh parsley sprigs
1/2 cup loosely packed fresh cilantro sprigs
2 tablespoons white wine vinegar
1 tablespoon fresh lime juice
1/2 teaspoon kosher salt
1/3 cup olive oil
Directions
  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.
Nutritional Information

Approximate nutritional values per serving (1 piece steak, 2 1/2 tablespoons chimichurri): 333 Calories, 21g Fat, 5g Saturated Fat, 86mg Cholesterol, 522mg Sodium, 4g Carbohydrates, 1g Fiber, 0g Sugars, 0g Added Sugars, 31g Protein

15 minutes
Prep Time
8 minutes
Cook Time
6
Servings

Shop Ingredients

Makes 6 servings
1 cup mojo criollo marinade
Goya Mojo Criollo Marinade, 24.50 fl oz
Goya Mojo Criollo Marinade, 24.50 fl oz
$2.99$0.12/fl oz
2 teaspoons dried oregano, divided
Badia Oregano, 0.5 oz
Badia Oregano, 0.5 oz
On Sale!
$1.99 was $2.39$3.98/oz
1 teaspoon fresh lime zest
Fresh Lime, 1 each
Fresh Lime, 1 each
$0.33
1 teaspoon fresh orange zest
Navel Orange, 1 each
Navel Orange, 1 each
$0.82
2 pounds flank steak, cut crosswise into 6 equal-sized pieces
Certified Angus Beef Flank Steak
Certified Angus Beef Flank Steak
$22.38 avg/ea$13.99/lb
3 garlic cloves
Fresh Garlic
Fresh Garlic
$1.00 avg/ea$3.99/lb
2 green onions, chopped
Organic Scallions, 1 each
Organic Scallions, 1 each
$1.79
1 cup loosely packed fresh parsley sprigs
Product match not available
1/2 cup loosely packed fresh cilantro sprigs
Product match not available
2 tablespoons white wine vinegar
Holland House White Wine Vinegar, 12 fl oz
Holland House White Wine Vinegar, 12 fl oz
$3.99$0.33/oz
1 tablespoon fresh lime juice
Nellie & Joe's The Original Famous Key West Lime Juice, 16 fl oz
Nellie & Joe's The Original Famous Key West Lime Juice, 16 fl oz
$3.49$0.22/fl oz
1/2 teaspoon kosher salt
Badia Kosher Salt, 8 oz
Badia Kosher Salt, 8 oz
$3.29$0.41/oz
1/3 cup olive oil
Bowl & Basket Olive Oil Cooking Spray, 5 oz
Bowl & Basket Olive Oil Cooking Spray, 5 oz
$4.99$1.00/oz

Nutritional Information

Approximate nutritional values per serving (1 piece steak, 2 1/2 tablespoons chimichurri): 333 Calories, 21g Fat, 5g Saturated Fat, 86mg Cholesterol, 522mg Sodium, 4g Carbohydrates, 1g Fiber, 0g Sugars, 0g Added Sugars, 31g Protein

Directions

  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.