Two Way Barbecued Steak Churrasco
Get ready to fire up the grill for this mouthwatering Two Way Barbecued Steak Churrasco, a tantalizing dish that celebrates bold flavors and versatility. Featuring tender ribeye or sirloin steaks, this recipe combines the smoky allure of a spiced paprika-cumin rub with the vibrant zest of a homemade chimichurri sauce. Perfectly grilled to juicy perfection, the steak is served "two ways" — half drizzled with the tangy, herbaceous chimichurri and the other half left to shine in its smoky simplicity. With minimal prep time and a quick cook on the grill, this churrasco-style steak is both an impressive centerpiece for cookouts and a satisfying weeknight treat. Pair it with your favorite grilled vegetables or roasted potatoes for a complete meal that captures the essence of outdoor cooking. Ideal for steak lovers and barbecue enthusiasts alike!
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Recipe Information
Ingredients
- 4 pieces (8-10 oz each) Ribeye steak (or sirloin)
- 4 cloves Garlic cloves, minced
- 0.5 cup Olive oil
- 3 tablespoons Red wine vinegar
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Ground cumin
- 2 teaspoons Kosher salt
- 1 teaspoon Freshly ground black pepper
- 1 cup Fresh parsley, chopped
- 2 tablespoons Fresh oregano, chopped
- 0.5 teaspoon Red chili flakes
- 2 tablespoons Lemon juice
Instructions
1. Begin by patting the steaks dry with paper towels. This will help with achieving a nice crust during grilling.
2. In a small bowl, mix together 2 tablespoons of olive oil, smoked paprika, ground cumin, 1 teaspoon of kosher salt, and ½ teaspoon of black pepper. Rub this mixture evenly over both sides of each steak and set aside for 15 minutes to marinate while you prepare the grill.
3. Preheat your grill to medium-high heat. If using a charcoal grill, ensure the coals are white-hot for optimal heat. For a gas grill, preheat all burners and lightly oil the grates.
4. While the grill heats, prepare the chimichurri sauce: Combine the minced garlic, fresh parsley, oregano, red chili flakes, red wine vinegar, lemon juice, 6 tablespoons of olive oil, and 1 teaspoon of kosher salt in a bowl. Mix well and adjust seasoning to taste, then set aside.
5. Grill the steaks: Place the steaks on the hot grill and cook for 4-6 minutes per side for medium-rare, or adjust cooking time to reach your desired doneness. Use a meat thermometer to ensure accuracy; aim for an internal temperature of 130°F (54°C) for medium-rare.
6. Once cooked to your liking, transfer the steaks to a cutting board and let them rest for 5 minutes to allow juices to redistribute.
7. Slice the rested steaks against the grain into thin strips and arrange on a serving platter.
8. Serve the grilled steak two ways: Drizzle half with the prepared chimichurri sauce for a fresh, tangy flavor, and leave the other half plain to let the smoky, spiced rub shine. Garnish the platter with additional parsley, if desired.
9. Enjoy your Two Way Barbecued Steak Churrasco with your choice of sides, such as grilled vegetables or roasted potatoes.
Nutrition Facts
Calories |
4125 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 349.7 g | 448% | |
| Saturated Fat | 128.0 g | 640% | |
| Polyunsaturated Fat | 10.6 g | ||
| Cholesterol | 816 mg | 272% | |
| Sodium | 1888 mg | 82% | |
| Total Carbohydrate | 26.9 g | 10% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 4.7 g | ||
| Protein | 254.8 g | 510% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 766 mg | 59% | |
| Iron | 44.6 mg | 248% | |
| Potassium | 5717 mg | 122% | |
*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.
