Grilled Churrasco With Green and Red Chimichurri, photo by Denisse OllerPhoto by Denisse Oller

Grilled Churrasco With Green and Red Chimichurri

Cuisine: Argentinean
Prep Time: 20 minutes
Cook Time: 10 minutes
Servings: 4 people
Like the more famous green chimichurri, red chimichurri adds layers of flavor to a perfectly grilled steak.

This is a delicious recipe that can be made with either skirt steak or flat-iron steak. Chimichurri is a green sauce used for grilled meat, originally from South America. It is made of finely-chopped parsley, minced garlic, vegetable oil, oregano, and white vinegar.

Here, we have two variations of it in this grilled churrasco steak recipe. The red counterpart is a bit spicier and smokier. It's a perfect dinner recipe!


  • Grilled Churrasco
  • 2 pounds skirt steak trimmed of excess fat (or flat iron steak)
  • 2 tablespoons canola oil
  • 1 tablespoon kosher salt
  • Ground black pepper to taste
  • Classic Green Chimichurri Sauce
  • 1 cup parsley leaves fresh, finely chopped, packed
  • 1/2 cup cilantro finely chopped
  • 1 tablespoon oregano leaves fresh, finely chopped
  • 3 cloves garlic minced
  • 4 scallions finely chopped
  • 1 cup olive oil
  • 2/3 cup red wine vinegar
  • kosher salt to taste
  • freshly ground pepper to taste
  • Red Chimichurri Sauce
  • 1 cup flat leaf parsley packed, finely chopped
  • ¼ cup Spanish sherry vinegar
  • ½ cup olive oil extra-virgin
  • 1 teaspoon red pepper flakes
  • 1 teaspoon cayenne pepper
  • 3 cloves garlic minced
  • 1 teaspoon black pepper freshly ground
  • 1 teaspoon ground cumin
  • salt to taste

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Grilled Churrasco
  1. Heat grill to 375 ºF. Season meat with salt and pepper on both sides. Grease the grill with a paper towel before turning up the heat. Once the grill reaches 375 °F, cook the meat 3 minutes per side for medium rare, 5 minutes per side for well done. Remove from grill to a plate. Slice on the bias. Serve with chimichurri sauces.
Classic Green Chimichurri Sauce
  1. Combine parsley, cilantro, oregano, garlic and scallions in a bowl. Stir in the oil and vinegar, season to taste with kosher salt and freshly ground black pepper. Serve with the churrasco.
Red Chimichurri (Chimichurri Rojo)
  1. Combine all of the ingredients and mix well. Refrigerated, this keeps for 1 month.
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