Churrasco de flank steak
- 8 Servings
- 10mPrep Time
- 5mCook Time
- 15mReady In
Flank steak is a lean, flat, flavorful cut of beef popular for grilling and frequently used in Mexican and Chinese cooking.
Ingredients
- 1 4-pound flank steak (do not remove fat)
- Brazilian sal grosso or rock salt
Chimichurri sauce
- 1 cup olive oil
- 1/4 cup fresh lemon juice
- 1/2 cup chopped fresh parsley
- 1/4 cup chopped fresh cilantro
- 2 tablespoons chopped fresh garlic
- 1 tablespoons dried oregano
- 1 tablespoon crushed red pepper
- Salt to taste
Directions
Prepare a medium-high to hot fire with charcoal or wood in an open barbecue grill. Place the grid as close as possible to the coals.
Apply a generous coating of rock salt to the flank steak without rubbing it in; the salt must be loose or the meat will be too salty. Grill the meat about 5 minutes on each side for medium rare, turning only once.
When the meat tests done, grab the flank steak with large tongs and hit the meat with the side of a large knife to knock off the extra salt. Let the meat rest for a few minutes before slicing it. Serve with chimichurri sauce, if desired.
Chimichurri sauce
Combine all ingredients. Use as a marinade for beef or chicken or as a table sauce for the meat after grilling. The mixture can be stored, covered and refrigerated, for about two weeks. About 2 cups.
