Flank Steak Churrasco with Chimichurri Rojo
Elevate your grilling game with this bold and vibrant Flank Steak Churrasco with Chimichurri Rojo recipe! Juicy, tender flank steak is generously coated in a smoky, spiced marinade featuring garlic, smoked paprika, cumin, and oregano, then perfectly grilled for that irresistible charred exterior. The real star, however, is the Chimichurri Rojo—a zesty, herbaceous sauce made with fresh parsley, cilantro, red bell pepper, and a punch of red chili flakes, all brightened by lemon juice and red wine vinegar. Quick to prepare and bursting with layers of flavor, this dish is perfect for summer barbecues or special dinners. Serve it sliced against the grain with the vibrant chimichurri rojo drizzled on top, and watch as every bite brings a taste of Latin-inspired decadence.
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Recipe Information
Ingredients
- 1.5 pounds Flank steak
- 3 tablespoons Olive oil
- 4 cloves Garlic
- 2 teaspoons Smoked paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Dried oregano
- 2 teaspoons Kosher salt
- 1 teaspoon Black pepper
- 3 tablespoons Red wine vinegar
- 1 cup Fresh parsley
- 0.5 cup Fresh cilantro
- 0.5 teaspoon Red chili flakes
- 0.5 cup Red bell pepper
- 1 medium Shallot
- 2 tablespoons Water
- 2 tablespoons Lemon juice
Instructions
In a small bowl, mix 2 tablespoons of olive oil, 2 minced garlic cloves, smoked paprika, ground cumin, oregano, 1 teaspoon of salt, and black pepper to create a spice marinade.
Rub the marinade evenly over the flank steak, ensuring all sides are coated. Let the steak rest at room temperature for 20 minutes while you prepare the chimichurri rojo.
To make the chimichurri rojo, combine the red wine vinegar, parsley, cilantro, red chili flakes, diced red bell pepper, minced shallot, 2 minced garlic cloves, water, lemon juice, 1 teaspoon of salt, and 1 tablespoon of olive oil in a blender or food processor.
Blend the chimichurri rojo until slightly chunky but well combined. Adjust seasoning to taste and set it aside for serving.
Preheat a grill or grill pan over high heat. Lightly oil the grates to prevent sticking.
Grill the steak for 4-6 minutes per side for medium-rare, or until it reaches your desired doneness. Use a meat thermometer to check for an internal temperature of 130°F for medium-rare.
Remove the steak from the grill and let it rest for 5 minutes to retain its juices.
Slice the flank steak against the grain into thin strips and serve with the chimichurri rojo on the side or drizzled over the top.
Nutrition Facts
Calories |
539 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.7 g | 45% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 155 mg | 52% | |
| Sodium | 947 mg | 41% | |
| Total Carbohydrate | 7.2 g | 3% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 2.1 g | ||
| Protein | 51.2 g | 102% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 61 mg | 5% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 754 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
