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Churrasco steak with baby arugula salad and semi-sweet chimichurri sauce

SERVINGS
Serves 4 Servings
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SERVINGS
Serves 4 Servings
RATE THIS RECIPE
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Ingredients

For the semi-sweet chimichurri sauce:
  • 1/4 cup candy peppers
  • 1 tablespoon candy liquid
  • 3 tablespoon capers, chopped
  • 1/2 cup parsley, chopped leaf only no stems
  • 1 tablespoon shallots, minced
  • 1 tablespoon garlic, minced
  • 3 tablespoon extra virgin olive oil
  • For the steak and salad:
  • 1/4 cup candy peppers
  • 1 tablespoon candy liquid
  • 3 tablespoon capers, chopped
  • 1/2 cup parsley, chopped leaf only no stems
  • 1 tablespoon shallots, minced
  • 1 tablespoon garlic, minced
  • 3 tablespoon extra virgin olive oil
  • 4 8-ounce churrasco (skirt steak)
  • 1 bunch baby arugula
  • 1 cup cherry tomatoes, cut in half
  • 1 tablespoon resh lemon juice
  • 3 tablespoon extra virgin olive oil
  • 1 bunch rosemary
  • Preparation

    Baking Directions:

    Make sure you have the following equipment: cutting board; mixing bowl; whisk; knife; grill; stove-top.

    For semi-sweet chimichurri sauce:Dice all ingredients very small, and add olive oil, creating a vinaigrette.

    For steak and salad:Place churrasco seasoned with salt and pepper on the grill, to desired temperature.

    Add sauce over the steak after the steak is cooked.

    In a mixing bowl place all ingredients for the salad, set aside.

    Serving Directions:

    Serve this classic Latin steak with traditional sweet plantains, black beans and white rice.

    Recipe Tags