Entrée – Beef
Churrasco Steak, Chimichurri Sauce

This recipe was featured on "You're the Chef" episode #607. Buy this episode from WVIA.

Yield: eight portions

Ingredients:

Chimichurri Sauce
1 1/2 Tbsp.	fresh garlic, chopped fine
1/2 c.	jalapeno chilies, seeded
1/2 c.	olive oil, virgin
2 tsp.	salt
1/2 c.	fresh parsley, rough chopped
1/2 c.	fresh cilantro, rough chopped
1/2 c.	fresh oregano, stripped, rough chopped
1/4 c.	white vinegar
Churrasco Steak
1 bun.	fresh cilantro, rough chopped
1 Tbsp.	ground cumin
1 Tbsp.	fresh oregano, stripped, rough chopped
1 1/2 Tbsp.	thyme, stripped, rough chopped
1 Tbsp.	black pepper, ground
1 Tbsp.	salt
1 1/2 c.	Spanish onions, coarsely chopped
1/2 c.	garlic, chopped fine
1 c.	white vinegar
1/2 c.	vegetable oil
4 lb.	sirloin steak, trimmed of

---

Chimichurri Sauce procedure:
Purée all the sauce ingredients (except vinegar) together with the oil.

Add the vinegar, continuing to purée until the sauce is smooth. Refrigerate until you are ready to serve.

Churrasco Steak procedure:
Cover the steaks with the marinade and marinate at least three hours or overnight.

Grill the steak to your desired doneness. Allow the steak to rest for five minutes before you slice it.

Serve the chilled sauce over the sliced meat at service, along with your favorite vegetable and slices of fresh crusty bread.