Ingredients
Chimichurri Sauce:
8 cloves garlic
2-3 green chili peppers
1/2 cup rough chopped parsley
1/2 cup rough chopped cilantro
juice of 1 lime
1 tsp salt
freshly ground black pepper to taste
1/2 cup olive oil
Churrasco Steak:
4 lbs beef tri tips or chuck steak
1 cup finely chopped cilantro
1 tbsp ground cumin
1 tbsp fresh oregano finely chopped or 1 tsp dried
1 1/2 tbsp fresh thyme finely chopped or 1 tsp dried
1 1/2 tsp salt
freshly ground black pepper to taste
1 large or 2 small onions chopped
6-8 cloves garlic crushed
1/2 cup white vinegar
juice from 1 lime
1/2 cup olive oil
Preparation
Chimichurri Sauce: Place all ingredients except for the olive oil into a food processor and puree until smooth. Pour it into a bowl and whisk in the olive oil. This sauce can be made ahead and refridgerated but tastes best when served at room temperature.
Churrasco Steak: Combine all ingredients and apply to the beef. Marinade for at least 3 hours or overnight. Grill the meat to your liking and serve with the chimichurri sauce to drizzle on top at the table.
