Texas de Brazil's churrasco de flank steak with chimichurri sauc - New York News

Texas de Brazil's churrasco de flank steak with chimichurri sauce

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(WJBK) - Churrasco de Flank Steak (Flank Steak Brazilian Style)

Ingredients:
1 large piece of flank steak without removing the fat
4 lb Brazilian Sal Grosso (rock salt)

Method:

Prepare an open flame grill, charcoal or wood; a medium to high temperature is required and the flames must get very close to the meat
Apply a generous amount of salt to the flank steak without rubbing it, the salt must be loose or the meat will be too salty
Take the meat to the grill and cook for about 5 minutes each side for medium rare, turning only once
Once ready, grab the flank steak with a large tongs and hit the meat with the side of a large knife to eliminate the extra salt
Let the meat rest for a couple of minutes before slicing it

Chimichurri Marinade and Sauce

Ingredients:
1 cup of olive oil
¼ cup of lemon juice
½ cup of chopped parsley
¼ cup of cilantro
2 soup spoons of fresh chopped garlic
1 soup spoon of dry oregano
1 soup spoon of red crushed pepper
Salt to taste

Method:

Using a large chef knife chop the parsley and cilantro, move to a bowl and add all other ingredients.
It can be used as a marinade for beef and chicken or as a sauce for the meat after grilled.
The chimichurri be refrigerated for about 2 weeks.

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