There’s nothing quite like the mouthwatering aroma of a perfectly seared steak, and when paired with a vibrant chimichurri sauce, it transforms into a culinary celebration that dances on your palate. While exploring traditional Brazilian flavors, I discovered this quick and easy recipe for Brazilian Steak with Chimichurri Sauce that instantly became a household favorite. After a long day—whether it’s a chaotic workweek or a leisurely weekend gathering—this dish delivers bold flavors without the fuss, making it perfect for both busy nights and special occasions.
Imagine the tender, juicy steak, marinated in a delightful blend of garlic, citrus, and fresh herbs, grilled to succulent perfection. The chimichurri sauce—a fresh, herb-laden accompaniment—adds a burst of zest that beautifully complements the rich, beefy flavors. It’s a delightful dish that not only impresses but also invites everyone to gather around the table to enjoy a taste of Brazil right at home. Get ready to elevate your grilling game with this simple yet exquisite recipe!
Why Choose Brazilian Steak with Chimichurri Sauce?
Bold flavors: Experience the harmony of zesty chimichurri paired with savory steak, a match made in culinary heaven.
Quick prep: This recipe requires minimal effort, making it an easy solution for busy weeknights or unexpected guests.
Versatile cuts: Perfect for skirt steak, ribeye, or tenderloin, catering to your personal taste and preferences.
Beginner-friendly: Even novice cooks can create an impressive meal with simple instructions and common ingredients.
Crowd-pleasing: Serve this dish at your next gathering, and watch as it becomes the star of the table!
Ingredients for Brazilian Steak with Chimichurri Sauce
For the Steak
• Skirt Steak – A flavorful protein that cooks quickly; substitute with flank or ribeye for a different taste.
• Ground Cumin – Adds a hint of smokiness to the marinade; omitting it may lessen the overall depth of flavor.
• Oregano – Offers earthy notes; fresh oregano can intensify the flavor if you have it on hand.
• Thyme – Complements the marinade with its herbal aroma; can be substituted with mixed Italian herbs.
• Lime Juice – Provides the acidity to balance the steak’s richness; lemon juice serves as a fine alternative.
• Olive Oil – Adds moisture and richness to the marinade; avocado oil works nicely as a substitute.
• Coarse Salt – Essential for bringing out the flavors; kosher salt can be used if preferred.
• Fresh Cracked Black Pepper – Enhances the overall flavor; adjust based on your spice preferences.
For the Chimichurri
• Flat Leaf Parsley – A key herb in chimichurri, bringing freshness; basil can replace it for a different flavor.
• Garlic Cloves – Imparts a robust flavor; consider using roasted garlic for a milder taste.
• Fresh Cilantro – Adds a distinct Brazilian flair; feel free to skip if it’s not your favorite.
• Red Wine Vinegar – Contributes acidity to balance the chimichurri; switch to apple cider vinegar as an option.
• Crushed Red Pepper Flakes – Adds optional heat; adjust according to your spice tolerance.
Now you’re ready to create an unforgettable meal with this Brazilian Steak with Chimichurri Sauce recipe!
How to Make Brazilian Steak with Chimichurri Sauce
-
Marinate the Steak: In a medium bowl, combine ground cumin, oregano, thyme, lime juice, and olive oil. Generously rub this mixture all over the skirt steak, then season with coarse salt and fresh cracked black pepper. Let it marinate for at least 30 minutes to enhance the flavors.
-
Prepare for Cooking: Allow the marinated steak to come to room temperature for 15-20 minutes before cooking. This step helps in achieving an even cook throughout.
-
Heat Cooking Surface: Preheat your grill or a cast iron skillet over medium-high heat. You want it hot enough to sear the steak perfectly.
-
Cook the Steak: Grill or sear the steak for about 3-4 minutes on each side. Aim for medium-rare, checking for an internal temperature of 130-135°F. Only flip once to ensure a beautiful crust forms!
-
Rest the Steak: Once cooked to your liking, remove the steak from the heat. Let it rest for 5-10 minutes, which allows the juices to redistribute and keeps it tender.
-
Make Chimichurri: While the steak rests, mix together flat-leaf parsley, garlic cloves, fresh cilantro, red wine vinegar, and crushed red pepper flakes in a bowl. Stir until well combined and set aside.
-
Slice and Serve: After the resting period, cut the steak against the grain into thin slices. Plate the steak and generously drizzle with chimichurri sauce for that vibrant finishing touch.
Optional: Serve with grilled vegetables or a fresh salad to balance the richness of the steak.
Exact quantities are listed in the recipe card below.
Expert Tips for Brazilian Steak with Chimichurri Sauce
-
Pat the Steak Dry: Before cooking, pat the steak dry with paper towels. This ensures better browning and a beautifully seared crust.
-
Choose the Right Oil: Use high-heat oils like grapeseed or avocado oil for stovetop searing. This helps achieve that perfect medium-rare without smoking.
-
Check Temperature Accurately: A meat thermometer is your best friend for perfect doneness! Aim for an internal temperature of 130-135°F for medium-rare.
-
Let it Rest: After cooking, allow the steak to rest for 5-10 minutes. This crucial step redistributes the juices, ensuring each bite is juicy and flavorful.
-
Slice Against the Grain: For the best tenderness, always slice the steak against the grain into thin strips. This makes your Brazilian Steak with Chimichurri Sauce even more enjoyable!
Make Ahead Options
These Brazilian Steak with Chimichurri Sauce are perfect for meal prep enthusiasts! You can marinate the steak up to 24 hours in advance, allowing the flavors to deepen beautifully. Simply combine the marinade ingredients and rub them onto the steak, then refrigerate it in an airtight container. The chimichurri sauce can also be prepared ahead of time—store it in the fridge for up to 3 days to keep its fresh flavor intact. When you’re ready to serve, just grill the steak, following the cooking instructions as usual, and garnish with the chimichurri for a quick, delicious meal that feels special with minimal effort!
Storage Tips for Brazilian Steak with Chimichurri Sauce
Fridge: Store leftover steak in an airtight container for up to 3-4 days. Allow it to cool to room temperature before sealing to prevent condensation.
Freezer: For longer storage, wrap the steak tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months. This preserves flavor and prevents freezer burn.
Reheating: Reheat the steak gently in a skillet over low heat or in the oven at 250°F until warmed through. Serve with fresh chimichurri sauce for a flavor boost.
Chimichurri Storage: Store chimichurri in the refrigerator for up to a week. Keep it in a glass jar with a lid to maintain freshness.
Variations & Substitutions for Brazilian Steak with Chimichurri Sauce
Feel free to explore your creativity with this recipe by making delicious tweaks that cater to your taste buds.
-
Citrus Swap: Replace lime juice with lemon juice for a different citrus zing that brightens the dish.
-
Beef Cuts: Use tenderloin or ribeye in place of skirt steak for a more tender texture and rich flavor profile. Each cut brings its unique charm!
-
Herb Infusion: Fresh herbs like cilantro can be omitted or swapped for fresh basil for a fragrant twist on the chimichurri.
-
Smoky Depth: Add smoked paprika to the steak marinade for an extra layer of warmth and flavor, enhancing the overall taste experience.
-
Spicy Kick: Toss in red pepper flakes or diced jalapeños to the chimichurri for a spicy surprise that elevates the dish.
-
Garlic Variation: Choose roasted garlic for a mellower taste compared to raw garlic, bringing a delightful sweetness to your chimichurri.
-
Vinegar Alternatives: Apple cider vinegar can be swapped for red wine vinegar, providing a subtle sweetness that complements the herbs beautifully.
-
Oil Options: Substitute olive oil with avocado oil or grapeseed oil, both of which work marvelously in the marinade, offering healthy fats without overpowering the flavors.
What to Serve with Brazilian Steak with Chimichurri Sauce?
Bring your dining experience to life by pairing this dish with delightful side options that elevate its bold flavors.
-
Creamy Mashed Potatoes: Their buttery richness provides a perfect contrast to the zesty, herbaceous chimichurri, harmonizing flavors beautifully. You’ll find that the potatoes absorb any extra sauce that might spill over—every bite will be an indulgent treat!
-
Grilled Vegetables: Seasonal vegetables like bell peppers, zucchini, and red onions add a smokiness that enhances the steak’s flavors. Their bright colors and fresh crunch bring a lovely balance to the meal, making it visually appealing too.
-
Crispy Garlic Bread: This crunchy accompaniment not only soaks up the delicious chimichurri sauce but also adds a comforting texture to your plate. The garlicky aroma will fill your kitchen and draw everyone to the table!
-
Fresh Garden Salad: A crisp salad with mixed greens, tomatoes, and cucumbers drizzled in a light vinaigrette complements the richness of the steak perfectly. It’s a refreshing palate cleanser that rounds out your meal beautifully, inviting everyone for seconds.
-
Roasted Sweet Potatoes: Their natural sweetness and caramelization create a lovely contrast to the savory steak. Toss them with a bit of cumin or paprika for an extra flavor kick that ties them back to Brazilian spices.
-
Chilled Red Wine: A medium-bodied red like Malbec or Pinot Noir pairs perfectly with steak. The wine’s fruit and acidity help to cut through the richness, elevating your experience further as you savor each bite.
-
Lime Sorbet: Finish off your meal on a refreshing note. The light, citrusy sweetness of sorbet cleanses the palate after the bold flavors of steak, making it the perfect light dessert. Everyone will be raving about this delightful ending!
Brazilian Steak with Chimichurri Sauce Recipe FAQs
What is the best way to select ripe ingredients?
Absolutely! When choosing ingredients, look for vibrant, fresh herbs like parsley and cilantro with no wilting or yellowing. Skirt steak should have a bright pink color with minimal dark spots. For limes, choose ones that feel heavy for their size and have a slight give when pressed, indicating juiciness.
How should I store leftovers?
Leftover Brazilian Steak with Chimichurri Sauce can be stored in an airtight container in the refrigerator for up to 3-4 days. Make sure it cools to room temperature before sealing it to prevent condensation, ensuring your steak stays juicy!
Can I freeze the steak?
Yes! To freeze, wrap the cooked steak tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be stored in the freezer for up to 3 months. When ready to enjoy, thaw it overnight in the refrigerator and gently reheat on low heat.
What should I do if the steak is tough?
If your steak turns out tough, it could be due to cooking it too long or not slicing against the grain. Make sure to check the internal temperature for medium-rare, and always slice against the grain to break up the muscle fibers, which will enhance tenderness.
Are there any dietary considerations for the ingredients?
Very! If you’re serving this dish to someone with allergies, be sure to check for common allergens. For instance, those allergic to cilantro can simply omit it from the chimichurri and use additional parsley instead. Always inquire about any dietary restrictions beforehand to ensure everyone’s safe and happy while enjoying this flavorful meal!
How do I amp up the flavor of chimichurri?
To boost the chimichurri’s flavor, try toasting the garlic before adding it, or incorporate additional fresh herbs such as mint or basil for a unique twist. If you like it spicier, sprinkle in chopped chili or extra crushed red pepper flakes to taste!
Flavor-Packed Brazilian Steak with Chimichurri Sauce Made Easy
Ingredients
Equipment
Method
- In a medium bowl, combine ground cumin, oregano, thyme, lime juice, and olive oil. Generously rub this mixture all over the skirt steak, then season with coarse salt and fresh cracked black pepper. Let it marinate for at least 30 minutes.
- Allow the marinated steak to come to room temperature for 15-20 minutes before cooking.
- Preheat your grill or cast iron skillet over medium-high heat.
- Grill or sear the steak for about 3-4 minutes on each side for medium-rare, checking for an internal temperature of 130-135°F.
- Once cooked to your liking, remove the steak from heat and let it rest for 5-10 minutes.
- While the steak rests, mix flat-leaf parsley, garlic cloves, fresh cilantro, red wine vinegar, and crushed red pepper flakes in a bowl.
- After resting, cut the steak against the grain into thin slices and drizzle with chimichurri sauce.