Beef Churrasco – Print This Recipe
Yield: 6 Servings
- Beef
sirloin flap, pounded thin or split flat 2–3 lbs / 907g–1.1.36 kg
Salt Baste
- Kosher
salt 2 Tbsp / 30 mL
- Hot
water 1 cup / 240 mL
- Garlic
cloves, minced 2
Chimichurri Sauce
- White
vinegar 1/4 cup / 60 mL
- Extra-virgin
olive oil 2 Tbsp / 30 mL
- Salt 1/2
tsp / 2.5 mL
- Garlic
cloves, whole 6
- Jalapeño
peppers, stems removed, minced 2
- Parsley,
finely chopped 1 cup / 240 mL
- Cilantro
1/4 cup / 60 mL
- Oregano,
finely chopped 1/4 cup / 60 mL
- In a
large bowl, dissolve the salt in the hot water. Add garlic. Heat a grill
pan or a gas or charcoal grill over high heat. Grill the sirloin fl ap for a few minutes on each
side until the meat browns and char starts to form. Brush
the salt baste on the meat, allowing it to dry. Brush on the baste
2–3 more times, turning meat with each baste. Allow the meat to reheat between
each basting, as this forms a type of salty crust. Do not marinate meat in
baste before cooking. Grill the meat to medium, approximately 10–15
minutes depending on thickness.
- In a
large bowl, combine all ingredients for chimichurri sauce or combine in a food processor and pulse a few times for a finer
mixture. If too spicy, reduce the amount of jalapeño or use a milder
pepper, such as Anaheim or poblano. Serve with meat, sliced or whole as a large
portion. (Some recipes allow steak to marinate in chimichurri for 2–3 hours before cooking.)
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