Churrasco is a Portuguese-Brazilian term for a BBQ or grilled meat. If you haven’t experienced one of the Brazilian steakhouses (known as Churrascaria) popularized in the U.S. or traveled in Latin America where most countries have their own variation on this cooking style, you can now experience the flavors at home with our homemade churrasco recipe. Our recipe is prepared with flank steak (one of our favorite cuts for churrasco at home); moderately priced while being flavorful and tender, it's easy enough for an impromptu dinner, but special enough to truly embrace the Churrascaria experience.
Tip: To keep the flank steak tender, cook it fast over high heat—this isn’t your low and slow cooking piece of beef. Another crucial step is slicing the steak properly. Make sure to slice against the grain to keep each slice nice and tender, and ready to soak up all the flavors of our homemade, best-ever chimichurri sauce.
Prepare the chimichurri in advance or store leftovers in an airtight container in the refrigerator for up to 5 days. To ensure max freshness, keep the herbs and other little bits submerged in the oil, adding an extra drizzle on top before storing, if needed.
Made this? Let us know how it went in the comments below!
(1 1/2-lb.) flank steak (about 1/2" thick), cut in half crosswise
Kosher salt
Freshly ground black pepper
Chimichurri, for serving
Laura Rege is a Food Stylist and Recipe Developer who regularly contributes recipes and styles videos and photos for Delish. If she isn't in the Delish kitchens, you'll most likely find her out on the town looking for the next food trends in the US and on her travels abroad.
