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14Ingredients
46Minutes
580Calories
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Description
Throughout Latin America, churrasco traditionally refers to steak cooked on a grill. We kept the typical lime and garlic marinade but seared the meat on the stovetop to make the recipe weeknight-friendly. A big spoonful of the zesty fresh herb-chili sauce called chimichurri adds loads of flavor. The recipe is a Yummly original created by Ericka Sanchez.
Ingredients
US|METRIC
4 SERVINGS
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Directions
- Place beef in a large resealable bag. Add garlic salt, 2 tablespoons olive oil, lime juice, and garlic cloves. Seal, press with fingers to distribute ingredients. Refrigerate for 1 hour.
- Make the chimichurri: Place the remaining ingredients in a small bowl. Whisk together until well combined. Refrigerate until ready to use.
- Heat 1 tablespoon olive oil in a large frying pan over medium heat. Cook beef flaps for 5 minutes on each side. Transfer to a cutting board and let rest for 5 minutes. Slice, serve and top with chimichurri sauce.
NutritionView More
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580Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories580Calories from Fat400 |
| % DAILY VALUE |
| Total Fat44g68% |
| Saturated Fat9g45% |
| Trans Fat |
| Cholesterol70mg23% |
| Sodium105mg4% |
| Potassium740mg21% |
| Protein39g |
| Calories from Fat400 |
| % DAILY VALUE |
| Total Carbohydrate8g3% |
| Dietary Fiber2g8% |
| Sugars1g |
| Vitamin A15% |
| Vitamin C35% |
| Calcium10% |
| Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Reviews(3)
Maybelle 2 years ago
The chimichurri sauce seemed watery and weak. I looked up other recipes and saw that they recommended to place the ingredients into a blender and pulse several times to thicken the sauce. I think I'll do that next time, plus maybe add some cumin to boost the depth of flavor.