Churrasco Steak

Method

1. 1

   Season steak all over with salt and pepper. Set steak on a wire rack set in a rimmed baking sheet and refrigerate, uncovered, for at least 30 minutes and up to 8 hours before cooking.

2. 2

   To Grill the Steak: Open bottom vent of a charcoal grill completely. Light chimney starter filled with charcoal briquettes (6 quarts). Once top coals are partially covered with ash, pour into a steeply banked pile against 1 side of the grill; set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Alternatively, turn all burners of a gas grill to high, cover, and heat grill until hot (500°F; 260°C), about 15 minutes. Clean and oil grill grate.

3. 3

   Transfer steaks to hot side of grill. Cover and cook for 1 minute. Flip steaks, cover, and cook for another minute. Continue cooking in this manner, flipping and covering, until steaks are well charred and an instant-read thermometer inserted into their center registers 110 to 115°F for medium-rare or 115 to 120°F for medium, 6 to 8 minutes; brush steaks all over with a small amount of chichurri for the last minute of cooking. Transfer steaks to a large plate and allow to rest in a warm place for 10 minutes.

4. 4

   To Cook on a Plancha or in a Skillet: In a large cast iron skillet or on a large plancha or cast iron griddle, heat 2 tablespoons oil (30ml) over high heat until lightly smoking. Add steaks in a single layer and cook, turning frequently, until well browned on both sides and center of steak registers 110 to 115°F for medium-rare or 115 to 120°F for medium, 6 to 8 minutes; brush steaks all over with a small amount of chichurri for the last minute of cooking. (If you own a cooking or grilling weight, you can use it to press down on the meat and improve the sear.) Transfer steaks to a large plate and allow to rest in a warm place for 10 minutes.

5. 5

   Cut steaks crosswise into 5- or 6-inch sections, then slice thinly against the grain and serve with chimichurri sauce spoon on top.

Nutrition

calories

676 kcal

fatContent

53 g

fiberContent

1 g

sugarContent

0 g

sodiumContent

1589 mg

proteinContent

45 g

cholesterolContent

101 mg

carbohydrateContent

3 g

saturatedFatContent

12 g

unsaturatedFatContent

0 g

Indicative values from the source, for the original recipe.

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