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Churrasco With Chimichurri Sauce

Churrasco with Chimichurri Sauce

A standout in our collection is the Churrasco with Chimichurri Sauce, a classic Latin American dish made with our tender, juicy skirt steak, perfectly grilled and topped with a vibrant chimichurri sauce. The fresh herbs, garlic, and tangy vinegar in the chimichurri perfectly complement the rich flavors of the churrasco, making this dish ideal for family dinners, barbecues, or special occasions.


Discover more flavorful dishes like Churrasco with Chimichurri Sauce, all made with top-quality meats and fresh ingredients from Meat Giant. Whether you’re preparing a simple weeknight dinner or hosting a festive gathering, our recipes will inspire your next great meal.

Ingredients

  • 2 bunches curly parsley (8 ounces), thick stems discarded

  • 1/3 cup garlic cloves, crushed

  • 3/4 cup plus 3 tablespoons extra-virgin olive oil

  • 3 tablespoons white wine vinegar

  • 2 pounds trimmed center-cut beef tenderloin

  • Kosher salt

  • Freshly ground pepper



PREPARATION


  1. In a food processor, combine the parsley and garlic with the 3/4 cup of olive oil and the vinegar and pulse until smooth. Refrigerate the chimichurri for at least 2 hours or up to 8 hours.

  2. Using a sharp chef’s knife, make a 1/4-inch, lengthwise cut in the top of the tenderloin. Turning the tenderloin and rolling it out as you go, spiral-cut the meat until you have a long, rectangular piece about 1/4 inch thick.

  3. Light a grill. Season both sides of the tenderloin with salt and pepper. Rub all but one-third of the chimichurri over the meat and grill over moderately high heat, turning once, about 4 minutes for medium-rare meat; let rest for 5 minutes before slicing.

  4. Meanwhile, in a bowl, mix the remaining chimichurri and olive oil. Season with salt and pepper and serve with the steak.



Note: The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking steak, but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.
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